New Orleans Jambalaya Recipe
- 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
- 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
- 1. 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.
- 2. 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.
- 3. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice. Yield: 16 servings.
1 cup: 271 calories, 15g fat (5g saturated fat), 107mg cholesterol, 838mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 28g protein
Reviews for New Orleans Jambalaya
"This recipe was a little bit spicy for my liking. Next time I want to leave out the peppercorns. I loved the apple spice flavor throughout. It blended nicely and gave the recipe a nice tang!"
"I prefer the rice being separate when serving at a party (like Superbowl), because when it is cooked together and you try to keep it warm (in a crock pot) the rice gets mushy. When the two parts are separate the meat sauce continues to gain rich flavor as it keeps warm, and the rice keeps it firmness!"
"It would be nice if a conversion chart was included so we can make smaller quantities without losing flavor etc. Thanks"
"AFTER MUCH LOOKING THERE IS NO ONE RECIPE FOR JUMBALAYA IT'S NOT THE SAME THRU OUT THE STATE SO THERE FOR THIS IS NOT WRONG AS SOME WROTE. AND AS FOR THE ONE WHO SAID THEY LIKED THE BOXED KIND BEST WOW"
"I TESTED THIS ON 4 PEOPLE AND WE ALL THOUGHT IT WAS EXCELLENT. WE ARE NOT FROM NEW ORLEANS SO I DONT HAVE ANYTHING TO COMPARE IT WITH. IF YOU HAVE A RECIPE THAT TASTES CLOSER TO JAMBALAYA GIVE ME A RECIPE, BECAUSE THIS WAS VERY FLAVORFUL I WOULD MAKE IT AGAIN."
"Born and raised in New Orleans by a cajun mother, this is NOT Jambalaya. To be honest the best Jambalaya I've tasted comes in a box. Of course I doctor it up. Please don't make this recipe and think you are eating jambalaya."
"This is not jambalaya. Jambalaya has the rice cooked in with the meat and usually there is no tomato & the spices are not even close to cajun.This is more like an etouffe."
"abs said never seen jambalya like this .raised in cajun country."
"This is more like an etouffee. It looks nothing like any Jambalaya I have ever seen."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.