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holy trinity jambalaya stew

(4 ratings)
SherryPeyton avatar
Blue Ribbon Recipe by
Sherry Peyton
@SherryPeyton
Las Cruces, NM

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 leftovers.

Blue Ribbon Recipe

We think this is more of a gumbo rather than a jambalaya but whatever you want to call this recipe, it's delicious. Hearty and savory, it's full of Cajun flavor. We added some Cajun andouille sausage to ours to add a nice kick of spice. Make this for Mardi Gras and everyone's taste buds will be happy.

— The Test Kitchen @kitchencrew
►
(4 ratings)
yield 6 -8
prep time 40 Min
cook time 1 Hr
method Stove Top

Ingredients For holy trinity jambalaya stew

  • 4 Tbsp
    canola oil, divided
  • 4
    chicken thighs, or other chicken pieces to make about 2 cups of meat
  • 1 1/2 lg
    sweet peppers (half a red, yellow and green) or what you have
  • 1 md
    onion, diced
  • 3 md
    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, microplaned
  • 2 can
    stewed tomatoes, 15 oz each
  • 2
    bay leaves
  • 2 c
    chicken stock, more or less
  • 1 lb
    andouille sausage (or other type)
  • 1/2 - 1 lb
    shrimp, cleaned
  • 3 Tbsp
    all-purpose flour
  • 4-5
    scallions, chopped
  • File' powder (for the table)

How To Make holy trinity jambalaya stew

  • Browned chicken thighs on a plate.
    1
    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.
  • Onions, peppers, celery; saute, bay leaves salt, peppers and okra added.
    2
    Add the trinity: onions, peppers, and celery; saute, until softened. Add the bay leaves and salt and peppers. Add the okra.
  • Stewed tomatoes, garlic, and chicken added to the pot.
    3
    When fairly done, add the 2 cans of stewed tomatoes, 3 cloves of garlic microplaned, and return the chicken to the pot.
  • Chicken stock added to the pot.
    4
    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.
  • Shredded chicken and sausage added.
    5
    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.
  • Preparing the roux.
    6
    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.
  • A bowl of Holy Trinity Jambalaya Stew.
    7
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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