You are here: HomeSouthern ComfortsCajun & CreoleSitara's Jambalaya
Jambalaya is found in as many variations as there are cooks, I think.   There are seafood jambalayas, turkey Jambalayajambalayas,  etc., but I like this version best.    This is a great dish to make for a crowd.  You can scale it up as much as you like and put it in a big covered roasting pan and bake it instead of sauteing it on the top of the stove.  It never fails to please.

Recipe By     : Sitara
Serving Size  : 8   Preparation Time :1:00
Categories    : Casseroles                       New Orleans/Cajun/Creole
                Luncheon                         Main Dishes
                Rice                             Stews

  Amount  Measure       Ingredient -- Preparation Method
    --------    ------------       --------------------------------
      1           stick             butter
      2          cups             cooked chicken -- chopped in chunks
      2          cups             smoked ham -- chopped in chunks
      1          pound          andouille sausage  -- sliced thick
      3          cups            onion -- chopped
      2          cups            celery -- chopped
   1 1/2      cups             bell pepper -- chopped
      4          cups            diced tomato in juice
      1          cup               tomato puree
      2          teaspoons   Tabasco  (optional, to taste)
      4          large            bay leaf
      1         tablespoon   oregano
     1/2       teaspoon      cayenne
      1         teaspoon      thyme
      3         large             cloves garlic -- chopped fine
      4        cups              chicken stock
      1        cup                chopped green onions
      2        cups              rice

1.  In a very large very heavy bottomed pot saute the ham and andouille for a few minutes till browning.  Add onion, celery, bell pepper and garlic and cook  till onions are clear.  

2.  Add tomatoes, tomato puree,  herbs and seasonings.  Cook for 10 minutes.

3.  Add stock and bring to a boil.  Add chicken, rice and green onion.  Stir till well incorporated.     Lower heat to  simmer.   Cover the pot tightly and simmer over the lowest heat for about 35 minutes till rice has absorbed all   liquid and is tender and fluffy.

Carefully stir the Jambalaya to evenly distribute all the ingredients.   Serve with a big green salad and some crusty French bread.