- 1/4 cup canola oil
- 1/2 pound Johnsonville® Fully Cooked Smoked Sausage Rope, halved and sliced
- 2 cups cubed fully cooked ham
- 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 peeled and deveined cooked shrimp (31-40 per pound)
- In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
- Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through.
Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes. Yield: 12 servings.
Reviews forLouisiana Jambalaya
"Fabulous!!!!! I did not add salt as I usually do not and it was perfect! My first review, I believe. I had to it was so good!"
"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."