Monday Meal: Chicken, Sausage and Shrimp Jambalaya | Buzz Blog

Monday, March 21, 2016

Monday Meal: Chicken, Sausage and Shrimp Jambalaya

Posted By on March 21, 2016, 8:40 AM

  • Pin It
click to enlarge dsc09815.jpg

Just like with gumbo, in Louisiana, there are as many different recipes for jambalaya as there are cooks who make it. Here is one I like a lot. 


2 lbs. smoked pork sausage, such as andouille, sliced 1/4-inch thick

1 1/2 lbs. boneless, skinless chicken thigh meat, cut into bite-size pieces

3 medium onions, peeled and diced

2 Tbs. minced garlic

1 lb. ham, such as tasso, diced (I had some Creminelli cotto on hand, so I used that)

1 Tbs. fresh basil leaves, minced

1 Tbs. fresh thyme leaves, minced

1/2 Tbs. ground white pepper

1/2 Tbs. ground black pepper

1/2 Tbs. dried chili flakes

2 Tbs. minced parsley leaves

5 cups chicken broth

1/2 lb. medium shrimp, peeled and deveined

1 lb. long grain rice

1 Tbs. Louisiana hot sauce


Heat a heavy Dutch oven over high heat and add the sausage. Stir continually until the sausage is browned, but not burnt. 

click to enlarge dsc09789.jpg

Add the chicken meat and brown the chicken, stirring continually and scraping the bottom of the pot. 

click to enlarge dsc09790.jpg

Lower the heat to medium and add the onions and garlic. 

click to enlarge dsc09792.jpg

Cook for about 10 minutes, until the onions are translucent and softened. Be sure to stir and scrape the bottom of the pan frequently. That's where the jambalaya flavor resides. 

click to enlarge dsc09793.jpg

Add the ham, herbs, peppers, chili flakes and parsley.

click to enlarge dsc09795.jpg

Stir well and cook, stirring and scraping frequently, for 7-8 minutes. 

click to enlarge dsc09797.jpg

Pour the chicken broth into the pot. 

click to enlarge dsc09799.jpg

Bring the broth to a boil. 

click to enlarge dsc09803.jpg

Add the rice and hot sauce to the pot and stir to blend it well and to break up any clumps of rice. Be sure to scrape the bottom! 

click to enlarge dsc09804.jpg

click to enlarge dsc09807.jpg

When the jambalaya returns to the boil, add the shrimp and reduce the heat to its lowest setting. 

click to enlarge dsc09808.jpg

Cover and simmer the jambalaya for 25 minutes, or longer if needed to soften the rice. It shouldn't be mushy, and should have a little snap to it - like al dente pasta. 

click to enlarge dsc09809.jpg

click to enlarge dsc09811.jpg

Photos by Ted Scheffler


Tags: , , , , , , , , ,

On Topic...

More by Ted Scheffler

Latest in Buzz Blog

© 2022 Salt Lake City Weekly

Website powered by Foundation