Louisiana Jambalaya Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 10-12 servings

Ingredients

  • 1/2 pound Johnsonville® 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

  1. 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.
  2. 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

This recipe pairs well with a light white wine.

Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now

Reviews for Louisiana Jambalaya

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 22, 2013

Oh my goodness, this was awesome! Every Saturday evening a friend comes over to share dinner with us.....I love to try something new almost every week (the vast majority of the recipes I use come from TOH)....and this was the selection for this this week. It got compliments from everyone! Such a delicious, smoky flavor.......wonderful! We'll be having this many times in the future. I made the recipe almost exactly as it appears here except I didn't add the salt.....I did use the two cans of chicken broth, but the dish wasn't too salty.

MY REVIEW
Reviewed Jun. 7, 2012

The chicken broth does NOT make it too salty. It's delicious as is... I fear that changing the recipe to mostly water would make it bland because of all the rice. If you are concerned about sodium, simply choose low sodium broth.

MY REVIEW
Reviewed Sep. 25, 2010

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.

MY REVIEW
Reviewed Aug. 27, 2010

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!

MY REVIEW
Reviewed Jan. 5, 2009

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT