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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (566g) Recipe makes 8 servings |
||
| Calories 1336 | ||
| Calories from Fat 574 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.9g | 98% | |
| Saturated Fat 22.2g | 111% | |
| Monounsaturated Fat 29.3g | ||
| Polyunsaturated Fat 8.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 188mg | 62% | |
| Sodium 2046mg | 85% | |
| Potassium 1176mg | 33% | |
| Total Carbohydrate 122.4g | 40% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 4.7g | ||
| Protein 61.7g | 123% | |
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By: Jen Santiago
Jambalaya
By: DiB's
Nov 20, 2001
Really good. I do cook the rice seperate, that way I dont make glue, and you can make it hotter-I do!
SERVES 8 -10
Ingredients
- 2 teaspoons shortening
- 1 cup onion, finely chopped
- 1 cup green pepper, finely chopped
- 1 cup celery, finely chopped
- 4 cloves garlic, minced
- 1 chicken, cut into pieces
- 2 lbs chorizo sausage or andouille sausages (or a good reliable hot sausage you know of)
- 3 cups fresh, ripe tomatoes, , , chopped or 2 cans diced tomatoes
- 2 1/2 cups chicken stock
- 2 teaspoons thyme
- 1/2 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon cayenne or chili powder (what ever your taste buds can handle)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups cooked long grain white rice
- cayenne or Tabasco sauce (to offer at table)
Directions
1
Melt shortening in a large/huge saucepan over medium heat.2
Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.3
Remove and add onion, green pepper, celery and garlic.4
Cook slowly stirring now and again until onions are tender.5
Add sausage and cook 10 min more.6
Return chicken and add all remaining ingredients EXCEPT rice and stir together well.7
Cover and simmer for 30 min stirring now and again.8
Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.9
Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or tabasco at the table.10
***Iknow that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.11
Diana.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
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- Occasion > Everyday
Featured Reviews for This Recipe
From: Mo-Rocca
On May 13, 2008
I made this recipe with a couple friends and it came out great! There was plenty to go around, and we had the option to make it as spicy or mild as we wanted. Excellent.
From: AnitaPita
On Apr 27, 2008
EXCELLENT! When I've tried other jambalayas, I always felt like something was missing. This is so flavorful without being overdone. I made sure I used fresh tomatoes instead of canned. I also substituted one package of kielbasa for the andouille sausage, as I couldn't find andouille at any stores in my area. I used 3 chicken breasts cut into large cubes and the last 10 minutes of cooking I added two handfuls of precooked shrimp. Delicious! This is going straight to my favorite recipes file. Definitely something I would make for company. Thank you so much for posting this recipe! =)
From: pumpkingirl31
On Dec 31, 2002
This was a great recipe for any level cook. I am by no means a culinary genius, and making this recipe was a cinch. I found that adding the hot sausages really gave this recipe a kick and complimented the cayenne well (while not being too hot). This is definitely a recipe that we are going to keep!!!
From: Dreamgoddess
On Jan 20, 2003
Wow, this was sooooo good and I can't wait to make it again! I did make a couple of small changes...substituted diced ham for the chicken (only because I didn't have any chicken) and added shrimp. I'm going to make sure I have chicken the next time I make this. I always cook my rice separately also because DH doesn't eat rice.
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