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Creole Seafood Jambalaya Recipe

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This recipe for Creole Seafood Jambalaya, by , is from The Burton/Powell Family Cookbook Project, 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!

Contributor:  
Contributor:  
Robbie Horn

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound bacon, diced
1 pound fresh pork sausage, casings removed
1/2 pound andouille sausage, diced
3 TB lard
4 skinned and boned chicken thighs, cut into 1 inch cubes
kosher salt
fresh ground pepper
1 lare onion, diced
1 bell pepper, diced
3 garlic cloves, minced
2 cups converted white rice
1 tsp dried thyme
2 bay leaves
1.5 tsp smoked paprika
1 tsp ground red pepper
1 TB celery salt
1 cup canned crushed tomatoes
2 cups basic chicken stock
1.5 pounds wild American shrimp, peeled and deveined
1 bunch green onions, chopped

Directions:
Directions:
Heat a large Dutch oven over high heat until hot, and then reduce heat to medium(this will allow the heat to uniform all over). Cook bacon, sausages, and lard in the hot pot, stirring slowly with a long wooden spoon, for 10 minutes. Season chicken thighs with kosher salt and black pepper. Add the chicken to pot, and cook, stirring often, 5 minutes or until chicken is brown. Increase heat to med-hi. Add onion to pot, and cook about 15 minutes or until soft. Add bell pepper, celery and garlic, and cook 5 minutes. Continue stirring occasionally so everything in the pot cooks evenly. Add rice, thyme, bay leaves, paprika, red pepper, and celery salt to pot, and cook, stirring often, 3 minutes. Increase heat to high, and add tomatoes and chicken stock. Bring to a boil. Reduce heat to Med-low, cover , and simmer 15 minutes. After the rice has simmered for 15 minutes, fold in the shrimp and green onions. Turn off the heat, and let everything continue to heat in the hot covered pot 10 more minutes. Remove the lid. Fluff the jambalaya, and serve..

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour, 45 minutes
Personal Notes:
Personal Notes:
Got this from a magazine...maybe Southern Living? Recipe is from Chef John Besh. We loved it and once you have the ingredients prepped, it comes together easily and is also great as a leftover. I think you could use less lard, at least a third less, and not sacrifice on flavor/texture. I've only made this once but look forward to having it again!

 

 

 

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