Jambalaya Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at www.dorothymcnett.com. A Cajun and Creole specialty, now famous all over New Orleans. The name probably comes from the French word jambon, meaning ham. Not all jambalayas contain ham these days. Make this as spicey hot as you wish, but if using andouille sausage, it already is quite peppery hot. This one contains no tomatoes so it is Cajun.

2 tablespoons peanut oil, grapeseed oil, or canola oil
1 pound skinned and boned chicken, cut up into large chunks
2 tablespoons all purpose unbleached flour
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 pound smoked ham, or flavorful sausage such as andouille, cut into chunks
1 tablespoon raw sugar
1 - 2 onions, chopped (about 2 1/2 cups or so)
2 - 3 ribs of celery, chopped
1 large green bell pepper, chopped
4 cloves garlic, minced
3 cups good quality chicken or vegetable stock
1 teaspoon sea salt
1/4 teaspoon cayenne pepper, or to your taste
1 1/4 cups white long grain rice
3-4 chopped green onions

Heat oil in large heavy bottomed saute pan. Season chicken pieces with flour,salt, and pepper. Lightly brown chicken in hot oil. Add cubed ham or sausage chunks and when chicken is nicely browned, but not necessarily done, remove both and set aside. Reheat the pan and stir in the sugar. Add onions, celery, green pepper and garlic. Cook and stir several minutes, and then add back the chicken/sausage. Add the stock, salt, cayenne. Bring to boil. Add rice. Cover, reduce heat to simmer. Cook for about 30 minutes or until rice is done, stirring several times. Stir in the green onions and serve.

Recipe created 1998-02-16.

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