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New Orleans Jambalaya

New Orleans Jambalaya
Jambalaya is a catch-all for meat and seafood, making it a favorite for my husband! It's sure to warm you up on a chilly day. —Sabrina Hickey, Columbus, Ohio
16 ServingsPrep: 30 min. Cook: 1 hour

Ingredients

  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon whole peppercorns
  • 1/2 teaspoon dill seed
  • 1/2 teaspoon whole allspice
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 pound boneless pork, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 large green pepper, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
  • 1 cup diced fully cooked ham
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 to 2 cups water, divided
  • 1/2 cup tomato puree
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
© Taste of Home 2013

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New Orleans Jambalaya (continued)

Ingredients (continued)

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon apple pie spice
  • 2 bay leaves
  • 1/2 pound uncooked small shrimp, peeled and deveined
  • Hot cooked rice

Directions

  • Place the first five ingredients on a double thickness of
  • cheesecloth; bring up corners of cloth and tie with kitchen string
  • to form a bag. Set aside.
  • In a stockpot, saute the chicken, pork, onion, green pepper and
  • celery in butter and oil until meat is browned. Add garlic; cook 1
  • minute longer. Stir in the sausage, ham, tomatoes, 1 cup water,
  • tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder,
  • apple pie spice, bay leaves and spice bag.
  • Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring
  • occasionally. During the last 3 minutes, add shrimp and remaining
  • water if necessary. Discard bay leaves and spice bag. Serve with
  • rice. Yield: 16 servings.
Nutrition Facts: 1 serving (1 cup) equals 271 calories, 15 g fat (5 g saturated fat), 107 mg cholesterol, 838 mg sodium, 5 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013