CREOLE JAMBALAYA

Creole Jambalaya image

I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.

Provided by Scarlett516

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 teaspoons unsalted butter
1 lb andouille sausage
1/2 lb cooked chicken, diced
3 medium onions, chopped
6 green onions with tops, chopped
1 small green bell pepper, chopped
2 lbs small raw shrimp, peeled
2 cups rice
24 ounces beef broth or 3 cups broth made with beef bouillon
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cayenne
salt, to taste
pepper, to taste

Steps:

Melt the butter and sauté the sausage and chicken just a little bit.
Add the onions and green pepper and sauté a little longer, until fragrant.
Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

*** Explore more Creole Jambalaya Recipes »

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