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Jambalaya Recipe

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This recipe for Jambalaya is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole roasted chicken (from grocery store or made at home), de-boned & cut in small pieces
1/2 lb smoked sausage, cubed in small pieces
1/2 lb boneless ham, cubed in small pieces
2 onions, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 garlic cloves, minced
1 Tbsp oil
1 - 12 oz can of diced tomatoes
1 - 3 oz can of tomato paste
3 cups of long grain rice
5 beef bouillon cubes
5 cups water

1 tsp thyme
1/2 tsp black pepper
1 tsp salt
1/2 tsp chili pepper
1/4 tsp cayenne pepper
Directions:
Directions:
Chop garlic, onions, celery, and bell pepper.

Cut up chicken, sausage, and ham in small pieces.

Dissolve bouillon cubes in 5 cups of water.

In large non-stick pan, saute' meat until hot. Remove from pan. Add oil to pan and then saute' onions, bell pepper, celery, and garlic until soft.

In a large pot, add sautéed vegetables, all tomatoes, spices, and broth that was made with the bouillon cubes and water. Add spices and bring to a boil.

After about 5 minutes, add the 3 cups of rice. Stir to mix. Add meat on top. Bring to a boil again.

Then turn heat down and allow to simmer for about 45-50 minutes or until rice is fully cooked.

Serves 8
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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