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Sep 24, 2008 09:11 PM

Seeking Jambalaya Recipe

I am english if anyone has a recipe for spicy jumbalaya could they please post it on has i havent got a printer thanks Mrs Gail j Gray
17 Gunthorpe Road, Marlow, Buckinghamshire,SL7-1UH, England.

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  1. Jambalaya

    Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

    1 Tbsp Unsalted Butter
    1/2 Cup Diced Andouille
    1/2 Cup Diced Onion
    1/2 Cup Diced Bell Pepper
    1/2 Cup Diced Celery
    1/2 Cup Diced Fresh Tomatoes
    1/2 Cup Tomato Sauce
    3/4 Cup Enriched Long Grain Rice
    1 1/4 Cup Chicken Stock with a shrimp shell infusion
    1 Tbsp Worcestershire Sauce
    2 Tbsp Minced Fresh Garlic
    1/2 Cup Diced Chicken (Cooked or raw)
    1 1/2 Cup Medium Shrimp
    1 Tbsp Finely Chopped Italian Parsley
    3 Tbsp Finely Sliced Green Onions

    Preheat the oven to 350 degrees F.
    Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
    In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer.

    2 Replies
    1. re: FoodChic

      MMMM-mmm-MMM! That sounds good! But there we go with that unsalted butter again, lol..

      1. re: jsummers

        You definitely want unsalted in this recipe. Between the broth, the sausage, and the tomato sauce, there is quite a bit of salt in the dish. I may finish at the end with a bit of sea salt, but I found that is rarely needed.

    2. I am posting a link to John Folse's pork, chicken, and andouille jambalaya recipe:
      This recipe is excellent on technique (and it DOESN'T contain tomatoes, as I'm a fan of brown jambalaya), but I don't ever use mushrooms in a jambalaya (he calls for 2 cups).

      1 Reply
      1. re: Hungry Celeste

        That looks really good. I'll try this one, but I'm with mushrooms.