Holy Trinity Jambalaya Stew

Sherry Peyton


This is my version of a Cajun classic. Oh once you start eating, you can't stop. My way allows you to make a huge pot and freeze left-overs. If you like this recipe, see others at my website: mybestcookbook.wordpress.com

pinch tips: How to Mince Garlic





40 Min


1 Hr


4 Tbsp
canola oil, divided
chicken thighs, or other chicken pieces to make about 2 cups of meat
1 1/2 large
sweet peppers (half a red, yellow and green) or what you have
1 medium
onion, diced
3 medium
ribs of celery, chopped
1 c
diced okra (optional)
1 tsp
salt (more or less depending on salt in other canned ingredients
2 tsp
black pepper and cayenne (less if you wish)
3 clove
garlic, micro-planed
2-15oz can(s)
stewed tomatoes
bay leaves
2 c
chicken stock, more or less
1 lb
andouille sausage (or other type)
1/2 medium
shrimp, cleaned
3 Tbsp
scallions, chopped
file' powder (for the table)

Directions Step-By-Step

Heat up 2 tbsp oil in a large dutch oven. Place thighs in, skin side down, brown well, turn, and brown the other side. Remove to a plate, and reduce heat to medium. Add the trinity: onions,peppers and celery, and saute, until softened.Add thebay leaves and salt and peppers. Add the okra.
When fairly done, add the 2 cans of stewed tomatoes, 3 cloves of garlic micro-planed, and return the chicken to the pot.Add the chicken stock Simmer on low for a good thirty minutes until chicken is done. Remove chicken to cool, and then remove from bones and shred.
At this point you can cover and leave until you are close to eating. (I typically cook this in the morning and let it set on the stove all day to let the flavors marry). When ready to continue, Return the chicken to the pot if you have not already, and dice up the sausage (I used already cooked so I don't like to let it sit and lose its unique flavor)
Adjust the stock so that there is enough to not quite cover the food thus far. Begin to bring to a boil. Make your roux. Take 3 tbsp canola oil, and add 3 tbsp flour.Cook, stirring until it is a medium brown. Add in chunks to the dutch oven once the stew is boiling.
Five minutes before serving add the shrimp to the top, and cover for five minutes. Serve over rice, with chopped scallions and file' powder on the side to sprinkle over as your guests desire.

About this Recipe

Course/Dish: Chicken, Fish, Other Soups, Pork
Hashtags: #sausage, #shrimp, #cajun