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Harry Connick Jr.'s Jambalaya Recipe

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This recipe for Harry Connick Jr.'s Jambalaya is from Recipes from the Bryan, Pollard and Lewis Families, 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:  
4 tablespoons butter
1 1/2 cups chopped onions
1 cup chopped celery
1 large green pepper, chopped
1 lb. boneless skinless chicken, cut into 1/2-inch chunks
3 tablespoons minced garlic
2 bay leaves
1 teaspoon dried thyme
1 teaspoon creole seasoning
1/2 teaspoon ground red pepper (cayenne)
1/4 cup tomato paste
1 lb. summer sausage, cut into chunks
30 ounces diced tomatoes (2 - 14 oz. cans)
30 ounces chicken stock
2 1/2 cups regular long grain white rice
1 cup diced cooked ham (5 oz.)
sliced green onions (optional)
Directions:
Directions:
In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer.

Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.

Discard bay leaves; garnish with green onions if you like.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Sometimes I cook the rice separately and serve the Jambalaya over the rice. This works best if you are going to have left-overs.

 

 

 

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