For many, many years I made Zatarain’s jambalaya out of a box, and added polska kielbasa as the meat. A few years ago my husband decided that he didn’t really like that meal anymore, so I quit making it.
I am not sure exactly why I never tried to make it from scratch, probably just because I always have a huge list of recipe that I want to try, and very little time for experimenting. When I finally took the time to create a jambalaya recipe, this was the result. It was absolutely amazing and from that first day, I have made it again and again.
You can add or omit meats, and adjust seasonings to your taste. This starts out spicy, so make sure to taste before adding more heat. This recipe is super easy to double or even triple for a large group. It goes so well with my sweet cornbread.
- 1/2 pound popcorn shrimp (if larger, cut into smaller pieces)
- 4 ounces chicken, diced
- 5 ounces any Andouille sausage, sliced and then cut in half (I use Rajun Cajun)
- 1/2 tablespoon Tony Chachere’s creole seasoning (my recipe)
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 2 tablespoon chopped garlic
- 1/2 cup canned petite diced tomatoes, drained
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Texas Pete hot sauce
- 3/4 cup white rice
- 2 1/4 cups chicken broth
- In a bowl combine shrimp, chicken, sausage, cayenne, and Creole seasoning, making sure to coat the meat well, then put in refrigerator until you are ready for it.
- In a large saucepan heat oil over med-high heat with onion, pepper and celery, stirring constantly, for 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook for about 10 minutes.
- Add all of the meats except the shrimp. Cook 5 minutes more, then stir in shrimp and cook for another 5 minutes. Remove bay leaves before serving.