I’ve tried the boxed version, but does anyone know how to make the real stuff?
- Georgia PeachLv 61 decade agoFavorite Answer
Chicken and Shrimp Jambalaya
1 pound medium shrimp
2 boneless chicken breast halves
1 cup chopped onion
1/2 cup chopped celery
3 medium garlic cloves, minced
2 teaspoons salt
1 tablespoon olive oil
8 ounces smoked sausage, such as andouille or Polish sausage, 1/4-inch slices
1/2 cup chopped green bell pepper
1/4 cup chopped green onion
1 (14.5 ounces) can diced tomatoes in juice
1 tablespoon Worcestershire sauce
1/4 teaspoon dried leaf thyme
1/4 teaspoon ground cayenne pepper
2 cups long-grain rice
In a large saucepan of boiling salted water, boil the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately.
In a large saucepan, combine the chicken breasts, the reserved shrimp shells, 4 cups of water, half the chopped onion, half the chopped celery, 1/3 of the garlic, and 1 teaspoon salt.
Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear yellow when pierced with a fork, about 15 to 20 minutes. Remove the chicken breasts from the cooking liquid.
In a strainer set over a large bowl, drain and reserve the cooking liquid, discarding the shells and vegetables. If necessary, add enough water or chicken broth to make 4 cups. Chop the chicken coarsely and set aside with shrimp.
Heat the oil in a 5-quart Dutch oven or heavy kettle. Add the sausage, green bell pepper, green onion, remaining 1/2 cup onion, remaining 1/4 cup celery, and remaining garlic and cook over medium heat, stirring often, about 5 minutes, or until lightly browned. Stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne pepper. Bring mixture to a simmer, breaking up the tomatoes with a spoon. Stir in the rice; simmer over medium-low heat, tightly covered, until the rice has absorbed all the liquid, or about 25 minutes.
Remove the kettle from the heat, stir in the reserved shrimp and chicken, cover, and heat through. If desired, sprinkle jambalaya with green onion or parsley before serving.
- 1 decade ago
I am from South Louisiana and prefer Pastalaya to Jambalaya. Ingredients;
one four pound Boston butt ( in bite sized chunks)
two pounds smoked sausage ( sliced 1/2 inch thick
two chopped onions and two chopped bell peppers
one can rotell tomatoes
one pound pasta
one quart water
Brown the butt chunks well in a heated cast iron dutch oven then add sausage slices. After the meats are well browned add the vegetables. Stir often to keep from scorching. There will be enough water in the meat at this time.Season to taste. Add the rotell. When the pork is tender add one quart water and stir good. When the liquid comes to a boil add the pasta. Keep stirring while the pasta cooks. When the water is all gone cover and put on a low fire for 20 minutes. Enjoy
Serve this with red beans cooked with ham chunks on the side.
- Anonymous1 decade ago
1 c coarse chopped yellow onion
2 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 long grain 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 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.
- Anonymous1 decade ago
5 star recipe!
This is the BEST recipe for Jambalaya, directly from OLD NEW ORLEANS!
1 small broiler-fryer chicken
1 stalk celery (cut into bit size pieces with leaves)
1 onion (quartered)
4 garlic cloves
2 cups converted long grain rice
1 lb cooked and peeled shrimp
1 lb smoked sausage (sliced)
1 lb ham (cubed)
1/4 cup butter
1 cup yellow onions (chopped)
3/4 cup green bell peppers (chopped)
1/4 cup fresh parsley (chopped)
2 garlic cloves (minced)
1 (6 ounce) can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon ground black pepper
In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
Remove the sausage and ham from the Dutch oven and set aside.
Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
Mix, and then add the rice and the cooked shrimp and mix thoroughly.
Cook over low heat, stirring constantly, about 15 minutes.
Remove bay leaf and serve.Source(s): http://www.recipezaar.com/138849
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