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Louisiana Jambalaya Recipe

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My husband helped add a little spice to my life. He grew up on Cajun cooking, while I ate mostly meat-and-potatoes meals.—Sandra Pichon, Slidell, Louisiana

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Louisiana Jambalaya Recipe

Prep: 10 min. Cook: 30 min.

Yield: 10-12 Servings

10 30 40

Ingredients

1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
1/4 cup canola oil
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds cooked shrimp, peeled and deveined

Directions

In a Dutch oven, saute sausage and ham in oil until lightly browned. Remove and keep warm. In the drippings, saute the celery, onion, green pepper and green onions until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
Stir in the broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Stir in sausage mixture and shrimp; heat through. Yield: 10-12 servings.

Originally published as Louisiana Jambalaya in Taste of Home June/July 2001, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Louisiana Jambalaya (3)

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Louisiana Jambalaya

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Reviewed on Sep. 25, 2010 by vh651

I am a Cajun from south Louisiana. Using 2 cans of chicken stock would make this recipe very salty. I would use no more than 1/2 cup of stock and the remaing water to make the 2 cup measure.

Reviewed on Aug. 27, 2010 by Missionary

I discovered this little gem years ago and it quickly became my "go to" recipe for not only Jambalaya but good "company" food. It's quick and easy to make, doubles nicely for a crowd, has the perfect amount of spice and seems fussy and fancy. Serve it with cornbread and sit back as the compliments come pouring in. My thanks to Sandra for sharing her recipe with us.

:) Mmmm, yummy!

Reviewed on Jan. 05, 2009 by ericainiguez

I loved it! You can not mess this one up! I think I added too much wamade it a bit watery but for some reason, it tasted delicious the next day. This is the kind of receipe that tastes even better as leftovers.