I made up a Jambalaya recipe today, it was really good. I'm kinda worn out right now and I'll probably screw it up, but I'll be back. I think this is a good idea.

quote maxxbhp: "I made up a Jambalaya recipe today, it was really good. I'm kinda worn out right now and I'll probably screw it up, but I'll be back. I think this is a good idea. "

Looking forward to it! Thanks.

OK, Jambalaya is basically chicken and rice. There's other kinds but the old standard is chicken. BTW, coon-ass is NOT a derogatory term, you just need to know the people you're talking to and use it in the proper context. Anyway, you'll need:

3 chicken breast filets
1 pound sausage*
2 cups rice
A couple tablespoons oil
2 tablespoons Cajun Seasoning (or seasoned salt)
1 bell pepper
I can original Rotel
2 1/2 cups chicken broth
2 tablespoons dried minced onions
1/2 cup water

* sausage--traditional jambalaya uses andouille sausage, I generally used smoked pork sausage, YOU'RE gonna eat it, use whatever you like.

Cut the chicken into 1 inch cubes. Slice the sausage into 1/4 inch slices, chop the bell pepper, and drain the liquid from the Rotel.

Use about an 8 quart stock pot or dutch oven. A dutch oven is better because the weight of the lid helps to steam the rice at the end, but it works either way. Put enough oil in to cover the bottom, heat it to medium-high and throw in the chicken, sausage, and bell pepper. Sprinkle on one tbsp of the cajun seasoning. Turn it over regularly for about 10 minutes, you want to sear the chicken and make it all turn white.

At this point there should be almost a cup of liquid that has accumulated in the pan. Add the Rotel, water, and chicken broth, one more tbsp of cajun seasoning and the onion. If you want to substitute fresh onion, add it in the beginning with the meat mixture. Cook this on a low simmer, covered, for about another 10 minutes.

Add the rice, stay on a low simmer, just barely a simmer, and cover. Cook it 25 minutes and stir at least 3 times to be sure the rice is well distributed. After 25 minutes, try the rice to see if it's tender. If it's not, check it every 3 or 4 minutes. If you check the rice a couple of times and it's not done but the liquid seems to be gone, add about a quarter cup of water and let it steam, still covered.

This is sort of a "quick" recipe for this type dish. To get more traditional, use fresh onion, some green onion, and some celery.

I’ve made a few variants of jambalaya using fresh onions and celery. I no longer use shrimp because it always overcooks for me. I also peel the bell pepper before chopping since the skin comes off during cooking, and always seems to find the roof of my mouth.

Yes...andouille is a must, fresh from a meat market. I get mine from Superior Meats. They always do a good job.

Tuesday is Mardi Gras.....

Jambalaya - Chicken, Sausage & Shrimp

I have to admit I cheat on this one. Traditionally Jambalaya is made by cooking the rice in the pot with all of the other ingredients. I usually make the rice separately and serve it over the rice. That way people can add as much rice as they like, and I don’t have to watch things and add extra liquid for the rice to absorb. So sue me, I’m mostly German and Welsh, and from Wisconsin what do I know about Cajun cookin. If you want to do it right, stir in a cup of uncooked rice, cover and let it cook for 20-25 minutes at the very end, until the rice is tender.


1 Medium Onion – chopped
1 Green Pepper – chopped
3 ribs Celery Chopped
4 cloves Garlic Chopped
1 can Crushed Tomatoes 28 oz (or 2- 15oz cans diced tomatoes)
3 cups Chicken Broth
½ lb (more if you like)Andouille, or Smoked Sausage, or Mild Italian Sausage
Sliced in ¼ “ or so slices
(depends on the audience, if the tolerance for spicy is low
Andouille might be too hot)
2 Skinless Chicken Breasts – cut into pieces
1 lb Shrimp
1 Tbls Parsley
2 tsp *** Cajun Blend Spices *** (see below)
2 tsp Thyme

Sautee onion, pepper, and celery in a couple of Tbls of Olive Oil until the onions are translucent, add the garlic and sautee for a minute or two. Add tomatoes, chicken broth, spices and simmer for an hour more. Brown sausage, and chicken breasts, and add to pot. Add shrimp during the last 5 or so minutes of cooking. (Shrimp gets chewy if you cook it too long) Serve over rice. Good with crusty french bread, and a glass of red wine.

*** Cajun Blend Spices – or you can buy something like Emeril’s Creole Seasoning

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika