Lv 5
Henry asked in Food & DrinkCooking & Recipes · 1 decade ago

What's the best Jambalaya Recipe?

For chicken and smoked sausage version please.

5 Answers

  • 1 decade ago
    Favorite Answer

    Chicken-and-Sausage Jambalaya:

    We used a deli chicken to make this entrée easier. Be sure to remove all skin and bones.

    1 (16-ounce) package Cajun-style smoked sausage, cut into 1/4-inch slices

    2 celery ribs, chopped

    1 medium onion, chopped

    1 medium-size green bell pepper, chopped

    4 cups chopped cooked chicken

    1 (32-ounce) container chicken broth

    1 1/4 cups uncooked long-grain rice

    1 tablespoon Cajun seasoning

    Garnish: chopped fresh parsley

    Cook smoked sausage in a Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion, and bell pepper, and sauté 6 to 8 minutes or until vegetables are tender.

    Stir in chicken and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired.

    Yield: 6 to 8 servings

  • Ham, Chicken and Andouille Sausage Jambalaya Recipe

    Ham, Chicken and Andouille Sausage Jambalaya

    Jambalaya is a perfect dish anytime, but especially when a bit of leftover meat can be turned into a meal. Vary the meats and even the quantities to suit your own personal taste. This version is ‘light’ on the meat because that is the way my family prefers it. The seasoning is what I would call medium. It is spicy enough for flavor and just hot enough to tickle your tongue. You can hardly go wrong with this traditional delight!

    Serves 6 - 8

    1/2 pound ham, cubed

    1 pound chicken, cubed

    1/2 pound pork Andouille sausage, cubed

    Scant 1/4 cup olive oil (for sautйing)

    2 cups onions, chopped

    1 cup celery, chopped

    1 cup bell pepper, chopped (green or red and green)

    4 large cloves garlic, diced

    4 cups chicken stock

    1/2 cup green onions, sliced

    1/2 cup chopped parsley

    1/2 teaspoon celery sea salt

    Ѕ course sea salt

    1 teaspoon salt free Bayou Seasoning

    3 splashes of Swamp Scum Pepper Sauce

    2 cups long grain rice

    Pour enough olive oil into a 4 quart heavy Dutch oven (cast iron or porcelain over cast iron) just to coat the bottom – about 3 – 4 tablespoons. Heat oil over medium-high heat. Add the cubed chicken and sautй until golden brown and some bits stick to the bottom of pan. Add cubed ham and sausage. Cook until just browned. Remove browned meat from the pan and set aside.

    If there is no oil left in the pan, heat a spoonful or two in the pan before adding the Holy Trinity (onions, celery, bell pepper). When the vegetables begin to brown (caramelize), add the garlic and continue cooking a few minutes more. Do NOT burn the garlic!

    Add the meat back to the pan and stir to combine. Add the chicken stock and deglaze the pan (get all that good brown stuff off the sides of the pan and into the broth). Bring to a boil and reduce heat to simmer. Cook all ingredients in stock approximately fifteen minutes for flavors to develop. Season to taste using salts, pepper and Bayou Seasoning, and Swamp Scum Pepper Sauce. Add the rice and bring to a boil. Reduce heat to very low, cover and allow to cook thirty minutes, stirring once at 15 minutes. When cooked, remove from heat, adjust seasonings, if necessary, and then fold in the green onions and parsley. Cover and let steam ten minutes.

    Remember one thing – if you under season, this dish will be disappointing!

  • Anonymous
    1 decade ago

    * 3 lb chicken pieces, bone in

    * 3 lb sweet sausages

    * 2 lb potatoes, washed and cubed

    * 4 green peppers, seeds removed and cut up

    * 4 onions, cut up

    * 1/4 cup vegetable oil

    * salt and pepper to taste

    * Cajun type spice mix, if desired

    Combine first five ingredients in a large foil roasting pan. Drizzle oil on top and toss together until coated. Add spices and toss again. Cover with heavy duty aluminum foil and place on a preheated grill or campfire grate (over hot coals, not flames).Cook for approx 50 - 60 minutes, stirring mixture several times. Check meat for doneness.

  • 1 decade ago



    6 slices bacon, cut into 1 inch pieces

    1 cup chopped celery

    1 green bell pepper, seeded and chopped

    1 onion, chopped

    1/2 pound cubed cooked ham

    1/2 pound cubed cooked chicken

    1/2 pound cubed smoked sausage

    2 (14.5 ounce) cans crushed tomatoes, with liquid

    2 cups beef broth

    2 cups chicken broth

    1 teaspoon dried thyme

    2 teaspoons Cajun seasoning

    2 cups uncooked white rice

    1/2 pound salad shrimp



    Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.

    Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.

    Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

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  • lou
    Lv 7
    1 decade ago

    go to allrecipes.com or cooks.com!

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