"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Everything Jambalaya Recipe

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This recipe for Everything Jambalaya, by , is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Skemp

Category:
Category:

Ingredients:  
Ingredients:  
2 cups enriched white rice
1 T olive oil
1 T butter
1 pound boneless, skinless chicken
3/4 pound andouille sausage, casing removed and diced
1 medium onion
2 ribs celery
1 green pepper
1 bay leaf
several drops hot sauce or 2 pinches cayenne
2 to 3 T. flour
1 14 oz can diced tomatoes in juice
1 14 oz can chicken stock or broth
1 t. cumin
1 rounded t. dark chili powder
1 tsp poultry seasoning
1 t. Worcestershire sauce
1 pound medium shrimp, raw, deveined & peeled
salt and pepper to taste
Chopped scallions and fresh thyme for garnish

Directions:
Directions:
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes. add sausage and cook 2 minutes more. Add onion, celery, pepper, bay leaf and cayenne. Saute vegetables 5 minutes, sprinkle with flour and cook 1-2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning and Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm. Remove from heat. Ladle jambalaya into shallow bowls. Using an ice cream scoop place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle with salt, pepper, scallions and thyme leaves.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Love, Love this recipe, if you're not sure when you will be eating prepare this dish, and let simmer, and add the shrimp right before you eat, if you cook the shrimp too long it can get tough.

 

 

 

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