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Louisiana Jambalaya

 Louisiana Jambalaya
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
10-12 ServingsPrep: 10 min. Cook: 30 min.

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

  • 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

2 of 2

Louisiana Jambalaya (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.