Best Homemade Jambalaya Recipes

HOMEMADE JAMBALAYA

Homemade Jambalaya image

I first tasted this dish at a church potluck. I got the original recipe from my daughter's godfather and adapted it suit my family's tastes.-Glada Marie St. Clair, Crossville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 pound smoked kielbasa or smoked Polish sausage,. cut into 1/4-inch slices
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 celery ribs, thinly sliced
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups uncooked rice
2 cups water
1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper

Steps:

In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork.

Nutrition Facts : Calories 464 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 1161mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

HOMEMADE JAMBALAYA

Homemade Jambalaya image

Make and share this Homemade Jambalaya recipe from Food.com.

Provided by Timothy H.

Categories One Dish Meal

Time 3h

Yield 20-25 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs pork sausage
6 lbs boston butt pork
8 large onions (white or yellow)
2 bunches green onions
2 (10 ounce) cans diced tomatoes
3 bell peppers
1 stalk celery
4 tablespoons minced garlic
1/4 cup vegetable oil
black pepper
salt
cayenne pepper
lemon pepper
long grain rice

Steps:

Slice sausage 1/4" thick.
Cut pork into 1" cubes. Don't cut too small or the pork will fall apart.
Cut onions, peppers, celery and garlic; again, not too small.
In a large heavy pot (around 20 qt), preferably cast iron, heat oil on med/high temp.
Brown sausage and remove; set aside, leaving grease in pot.
Add pork and brown.
Return sausage to pot and lower heat level to medium.
Add onions, celery, peppers, garlic and green onion and stir well.
Cover pot and cook, stirring occasionally until celery and onions are clear in color. (approx. 30 min).
Add salt, black pepper, lemon pepper and cayenne pepper to taste. A good measurement is to sprinkle a light layer of each across the pot. You can always add more seasoning later if it's not enough.
Add both cans of tomatoes; set one can aside to measure water and rice later.
Use tomato can to fill pot with water. Fill until water level is 1" above meat. Count the number of cans of water and tomatoes you used; this is an important measurement for the amount of rice you will need later. Save one can for measuring rice.
Bring back to a medium boil, reduce heat, cover, and let simmer for approximately 1 hour, gently folding meat & seasonings periodically.
During this step, you can measure your rice. Using a tomato can, measure and set aside twice as much rice as the amount of water and tomatoes added earlier; for example, if you used 8 cans of water and 2 cans of tomatoes, you need 20 cans of rice. Set aside the rice until later.
Check taste for additional seasonings. Keep in mind, the rice is going to soak up the majority of the seasoning, so you may want to make it a little on the strong side.
You can skim some of the grease off the top of the jambalaya.
Turn heat up to high and bring to a rolling boil, add rice and stir until pot returns to a boil. Reduce heat, cover, and simmer for 15-20 minutes.
Remove from heat, let sit 5-10 minutes, fluff with spoon, serve, eat and ENJOY!