Jambalaya? anyone have a good recipe?

7 Answers

  • 1 decade ago
    Favorite Answer


    2 teaspoons shortening

    1 cup onions, finely chopped

    1 cup green peppers, 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)

    Melt shortening in a large/huge saucepan over medium heat.

    Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.

    Remove and add onion, green pepper, celery and garlic.

    Cook slowly stirring now and again until onions are tender.

    Add sausage and cook 10 min more.

    Return chicken and add all remaining ingredients EXCEPT rice and stir together well.

    Cover and simmer for 30 min stirring now and again.

    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.

    Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or tabasco at the table.



    1 c coarse chopped yellow onion

    2 md garlic cloves peeled and minced

    1 c chopped sweet green pepper

    3/4 c finely diced celery

    4 tb bacon drippings

    3 tb minced parsley

    6 oz smoked ham cut in 3/8-in cubes

    1 lg bay leaf; crumbled

    1/2 ts crumbled leaf thyme

    1/4 ts cayenne pepper

    1 1/2 ts salt (or to taste)

    1 cn tomatoes (1 lb, 14-oz)

    1 cn tomato sauce (8 oz)

    1 3/4 c cold water

    1 3/4 c uncooked converted rice

    1 1/2 lb medium shrimp, raw, shelled, deveined


    Set a large kettle -- not iron -- over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper.

    Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

  • 1 decade ago


    1 lb. smoked sausage

    1/2 c. chopped onions

    1/2 c. chopped bell pepper

    1/2 c. chopped celery

    1 (16 oz.) can tomatoes

    1/2 tsp. garlic powder

    1/2 tsp. thyme

    1/2 tsp. cayenne pepper

    2 c. cooked rice

    Cut sausage in bite size pieces and saute with onions, bell pepper and celery until vegetables are tender. Add tomatoes, garlic powder, thyme and cayenne pepper. Fold in cooked rice and heat 5 minutes.


    I add a small chciken , boil and cook the rice in that broth, then i add shrimp to the dish at end.

  • 1 decade ago

    i buy the jambalaya mix in a box. buy shrimp at your local store and i like to add baby dried shrimp as well. Lobster and crab legs, sausage cut into slices bring all to boil and its time to dig in.

  • 1 decade ago

    Get Zanterain's Jambala with noodles. Yum Yum

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  • 1 decade ago

    Here is a collection of them, it all depends on how you want to make it. There are so many different ways.


  • ?
    Lv 6
    1 decade ago


  • GMoney
    Lv 4
    1 decade ago


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