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full house jambalaya

(3 ratings)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

We call this Full house because it includes, chicken, ham, sausage, okra and shrimp. Feel free to add or subtract with this recipe. I use what I have available and what the tastes are of the person I am making this for. Some don't care for okra so I leave it out. A friend likes oysters added to his, so I add them when he is coming to eat. Tailor to fit your family and friends.

►
(3 ratings)
yield 8 -10

Ingredients For full house jambalaya

  • 6
    chicken thighs, skinless and boneless, cut into cubes
  • 2 tsp
    creole seasoning
  • 4-6 Tbsp
    olive oil, extra virgin
  • 8 oz
    andouille sausage or other smoked sausage
  • 8 oz
    ham,cooked and cubed
  • 1 lg
    onion, chopped
  • 1 sm
    green bell pepper, cut into 1-inch strips
  • 1 sm
    yellow bell pepper, cut into 1-inch strips
  • 1 sm
    red bell pepper, cut into 1-inch strips
  • 4
    celery stalks, chopped
  • 1 Tbsp
    thyme, leaves, fresh
  • 4
    bay leaves
  • 6 clove
    garlic, chopped
  • 2 Tbsp
    all purpose flour
  • 1/4 tsp
    cayenne pepper
  • 1 1/2 c
    long grain rice, uncooked
  • 4 c
    chicken broth
  • 2-16 oz
    can diced tomatoes or rotel your heat choice
  • 1 lb
    shrimp, large, peeled and deveined
  • kosher salt and freshly ground black pepper to taste
  • fresh parsley for garnish
  • 1/2 c
    green onions, sliced for garnish
  • 1/2 lb
    okra, fresh or frozen, sliced

How To Make full house jambalaya

  • 1
    Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate. Add ham and saute lightly, about 3 minutes; remove to plate. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes add garlic and cook 1 minute longer.
  • 2
    Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Stir chicken, sausage and okra into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley and green onion.
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