Food

Jambalaya

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Lent begins next week so you know that Mardi Gras and Fat Tuesday are upon us.  I love celebrating Fat Tuesday with some cajun food.  This year we are having Jambalaya.

Several years ago we hosted a Mardi Gras themed party.  It was so much fun.  I searched all over for authentic recipes.  This one came from a member of an online message board group I was part of at the time.  She assured me this was authentic.  I have to say, it’s just as good as what I’ve had when I have visited New Orleans or even better!

There is a little prep work when it comes to this recipe.  You have to slice up your meat and chop the vegetables.  A lot of times, I chop my vegetables the night before and store them in a zip top bag.  That makes putting the Jambalaya together the next day a breeze.

This recipe makes a lot, so it is perfect to make for a party.  If you’re not serving a crowd, the leftovers are great.  I have even frozen it before.

If you’re worried about the heat, you could cut back or omit the jalapeno and cayenne pepper.  I love the heat in this dish.  To me it doesn’t even need any extra hot sauce.  It’s nice and spicy just like it is.

If you want to ,have something to go with the Jambalaya, serve a green salad and some nice crusty french bread.  That is the perfect Fat Tuesday meal!

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Jambalaya

This traditional cajun rice dish is good and spicy!

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Servings 10

Ingredients

  • 1/2 c butter
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 5 green onions, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 Bay leaves
  • 1 tbsp creole seasoning
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp dried thyme
  • 12-16 oz smoked sausage, quartered and then sliced
  • 2 chicken breasts, diced
  • 28 oz chicken broth
  • 15 oz can diced tomatoes with the juice
  • 3 c long grain rice

Instructions

  1. Spray dutch oven with cooking spray and brown smoked sausage and chicken. Remove from pan and set aside.

  2. Melt butter over medium-high heat.

  3. Add the onion, green onions, bell pepper, garlic, jalapeno, bay leaves, creole seasoning, cayenne pepper and thyme.

  4. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.

  5. Add sausage, chicken, broth, tomatoes and rice.

  6. Bring mixture to simmer.

  7. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 - 45 minutes.

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