Jambalaya Recipe
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Category: |
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Ingredients: |
Ingredients: 2 lbs (about) boneless chicken breasts, cut into serving pieces
2 tbsp. Bacon drippings or butter
2 medium onions, chopped
2 tbsp flour
1 ½ c. smoked country ham, cut into strips, ½" by 2"
Or substitute 6 highly seasoned pork sausages, cut into 1" pieces
3 c. tomatoes, peeled, seeded and chopped
2 c. chicken broth
1 c uncooked rice
2 cloves garlic, minced
1 medium green pepper, diced
½ tsp thyme
1 tsp crushed red pepper
2 lb raw shrimp, peeled, and deveined.
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Directions: |
Directions:Brown the chicken on all sides in the bacon drippings (or butter) in a large skillet. Remove the chicken to a platter. Cook the onions slowly in the fat remaining in the skillet for 5 minutes. Stir in the flour and cook until the flour turns a light brown. Add the ham (or sausage), chicken, and tomatoes. Cover tightly, bring up to a high heat and simmer for 20 minutes.
Add the chicken stock, rice, garlic, green pepper, and seasonings. Cover tightly, bring to a boil and simmer for 20 minutes. Do not stir. Gently push the shrimp down into the rice and simmer 2 to 3 minutes until the shrimp turn pink. If the Jambalaya seems dry when done, add a few tablespoons of hot chicken stock.
Serve this with plenty of French bread and cold drinks.
You can tone down the heat by cutting the red pepper amount.
Makes 8 servings. |
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Number Of
Servings: |
Number Of
Servings:appx 8 |
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Notes: |
Personal
Notes: Historians disagree over the origins of this Creole classic. Some believe the recipe was introduced to New Orleans by the Spanish during the late 1700's. Others hold that it dates back to the Acadians of Nova Scotia who settled in Louisiana after the 1750's. In either case, the name derives from the word for ham: jamon in Spanish, or jambon in French.
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