Creole Jambalaya Recipe #373492
I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.
by Scarlett516
1 hour |
SERVES 6
- 2 teaspoons unsalted butter
- 1 lb andouille sausage
- 1/2 lb cooked chicken, diced
- 3 medium onions, chopped
- 6 green onions with tops, chopped
- 1 small green bell pepper, chopped
- 2 lbs small raw shrimp, peeled
- 2 cups rice
- 24 ounces beef broth or 3 cups broth made with beef bouillon
- 4 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne
- salt, to taste
- pepper, to taste
- Melt the butter and sauté the sausage and chicken just a little bit.
- Add the onions and green pepper and sauté a little longer, until fragrant.
- Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.
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5 stars