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Jambalaya
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Recipe Information
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| Name: |
Jambalaya |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
24 Oct 2005 |
| Updated: |
-- |
| Views: |
290 |
| Rating: |
This recipe is unrated. |
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Description:
U.S. State of Louisiana traditional food - A gentleman stopped by a New Orleans inn late one night to find nothing left for him to dine upon. The owner thereupon told the cook, whose name was Jean, to "mix some things together" --balayez, in the dialect of Louisiana -- so the grateful guest pronounced the dish of odds-and-ends wonderful and named it "Jean Balayez." The first reference to Jambalya in print was in 1872
Serves: 8
Prep. Time: 1:30 |
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Recipe Ingredients
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- 4 Tbls. vegetable oil - divided
- 3 Lbs. broiler-fryer chicken parts
- 1/2 Lb. boneless pork - cut into thin strips
- 1/2 Lb. andouille OR smoked sausage - sliced to 1/2"
- 1 cup sliced celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 clove garlic - minced
- 4 cups canned whole tomatoes - chopped, undrained
- 1 cup chicken broth
- 3/4 cup tomato paste
- 1 tsp. Tabasco® sauce
- 1 bay leaf
- 1/2 tsp. salt
- 1 tsp. dried oregano leaves
- 1 tsp. dried thyme leaves
- 1/2 tsp. ground allspice
- 1 1/2 cups uncooked rice
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Recipe Instructions
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-In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat.
-Add chicken and brown on all sides, about 10 minutes.
-Remove chicken from pan.
-Heat remaining 2 tablespoons oil in sauce pot.
-Add pork, sausage, celery, onion, green pepper and garlic.
-Stirring frequently, cook 8-10 minutes, or until tender.
-Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice.
-Return chicken to pot.
-Reduce heat and simmer, covered, for 10 minutes.
-Stir in rice.
-Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot. |
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