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Nutrition Facts
Serving Size 1 (545g) Recipe makes 8 servings
Calories 983
Calories from Fat 569		(57%)
Amount Per Serving		%DV
	Total Fat 63.3g	97%
	Saturated Fat 21.9g	109%
	Monounsaturated Fat 29.1g
	Polyunsaturated Fat 8.3g
	Trans Fat 0.0g
Cholesterol 188mg		62%
Sodium 2040mg		85%
Potassium 1058mg		30%
Total Carbohydrate 44.9g		14%
	Dietary Fiber 2.3g	9%
	Sugars 4.6g
Protein 55.0g		109%
detailed view... how is this calculated?

Jambalaya

Recipe #14625 | 2 hours | 20 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: DiB's
Nov 20, 2001

Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!

SERVES 8 -10 (change servings and units)

Ingredients

2 teaspoons shortening
1 cup onion, finely chopped
1 cup green pepper, finely chopped
1 cup celery, finely chopped
4 garlic cloves, 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 (14 1/2 ounce) 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 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
***I know 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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Featured Reviews for This Recipe

From: 1019323

On Oct 14, 2009

I cooked this with the rice in it and it had a really nice consistancy, even the day after. I just added one more cup of stock and threw in 2 cups of white long grain rice. I also added some chopped ham.. It was absolutely amazing. I loved it. I'm going to make more and bring people over to fall in love with it too!

1 person found this review helpful

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From: yamakarasu

On Sep 14, 2009

This was DEELIICIOUS. My friend walked into the house, smelled the air, and asked me if I was making jambalaya.. talk about authentic aromas! I didn't have any chicken on hand, so I just used sausages, ham and added some shrimp at the very end. I also added some bay leaves for a little extra flavour. I also made my jambalaya more on the spicier side and everyone loved it. I really like adding the jambalaya to the rice rather than having the rice already in there (especially when some people like a lot of rice and others like less) Great recipe; I'll definitely make this again! Thanks!

0 people found this review helpful

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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.

9 people found this review helpful

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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!!!

9 people found this review helpful

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