Posted by: literallydelicious | April 12, 2010

Jambalaya

When we lived in San Diego, the local newspaper sent a reporter to New Orleans for some big event — the Worlds Fair, maybe — and we were rewarded with some wonderful recipes: bread pudding, beans and rice, pralines and jambalaya. It’s become a favorite with our family, especially my #1 niece. We have to have it for family dinners on a regular basis, or we go into withdrawal.

It’s wonderful served with cornbread (I like mine sweetened just a tad) and, of course, hot sauce. And it’s even better the next day, if you’re lucky enough to have leftovers.

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JAMBALAYA

1/4 cup oil

3 boneless chicken breasts, cut into bite-sized pieces

1 pound smoked sausage, cut into 1″ thick slices

1/2 cup paprika

2-3 large onions, chopped

1 bunch celery, chopped

2-3 bell peppers, chopped

garlic, salt and pepper to taste

5 cups chicken stock

3-3 1/2 cups long-grain rice

1 bunch green onions, chopped

1 cup parsley, chopped

1 pound shrimp, peeled and deveined

1. Heat oil in a Dutch oven; add chicken and cook until done. Remove; add sausage to pan and cook until sausage starts to plump. Remove.

2. Stir paprika into hot oil; simmer a minute or two. (Add a few tablespoons additional oil if necessary.)

3. Add onions, celery, peppers and seasoning. Stir until vegetables are coated; cook until partly tender. Return chicken and sausage to pan.

4. Add stock and bring to a boil. Stir in rice and return to a boil. Cover and reduce to a simmer. Cook until rice is done, about 20-25 minutes.

5. Stir in green onions, parsley and shrimp.Cover and cook an additional 5-10 minutes, until shrimp are opaque and firm.

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Responses

  1. Yum! You served this the first time I came to visit! Awesome!

    • That’s right — I did! I hope that wasn’t the time pupper Duc sat on the AC vent right at your side of the table and his loose hairs were blowing up and around your food. Gack!!

  2. Yeah! I LOVE your Jambalaya! And I’m glad to have the recipe, but it’s a lot for a single person. Does it freeze?

    • Yep, it does great in the freezer. Not that we ever have enough left over to freeze, but I know people who have. You can also cut it in half without any major changes.

      Glad you like it!

  3. Yahoo! Then, guess what I’ll be making right after the convention this weekend? Yummers!

    • Don’t forget the cornbread! Hope it makes your toes curl up and your tummy do a little happy dance.

      • Of course, cornbread. That goes without saying!


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