- 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
- 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.
- Freeze option: Prepare jambalaya as directed, stirring in sausage mixture (do not add rice or shrimp). Freeze cooled jambalaya in freezer containers. Store rice and 2 pounds of shrimp in freezer. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice and cook covered 10-12 minutes. Add frozen shrimp; continue cooking 5-7 minutes or until shrimp turn pink and rice is tender. Yield: 10-12 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Louisiana Jambalaya
"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."
"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."
"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."
"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!"
"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."