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★★★★★ 1
a recipe by
Karla Boyle
Kirkland, WA

My Grandpa played a huge role in my childhood; one of his favorite songs was Jambalaya by Hank Williams Sr. I used to tell him that I would learn how to make jambalaya some day. I use an Italian Sausage in mine, but play with different types of sausage to find your favorite taste / heat combination. UPDATE: Our family all gathered in Utah last month for a small family reunion. I fixed Jambalaya for the family, my 93 year old grandpa loved it and kept going back for more!

★★★★★ 1
serves 10+
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For jambalaya

  • 1/2 lb
  • 1/2 lb
    chicken and apple sausage
  • 1/2 lb
    italian sausage, mild
  • 3
    chicken breast, boneless, skinless
  • fresh ground black pepper
  • salt
  • 1/2 lg
    onion, chopped
  • 1
    bell pepper, seeded and chopped
  • 3
    celery stalks, chopped
  • 2 clove
    garlic, minced
  • 1 c
    white rice, uncooked
  • 1 c
    wild rice, uncooked
  • 1 tsp
  • 2
    bay leaves
  • 1 Tbsp
    smoked paprika
  • 1/2 tsp
    cayenne pepper
  • 1 tsp
    celery salt
  • 14 1/2 oz
    tomatoes, canned italian-style and diced
  • 3 c
    chicken stock
  • 1/2 lb
    wild american shrimp, peeled and deveined
  • 3
    scallions, chopped

How To Make jambalaya

  • 1
    Heat a large empty pot over high heat until it is hot, then reduce the heat to medium.
  • 2
    remove casings from sausage and cut uncooked bacon into 1/2 inch bites
  • 3
    Render the bacon and sausages in the hot pot, stirring slowly with a long wooden spoon. While the pork is rendering, season the chicken with salt and pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
  • 4
    remove meats (chicken is undercooked) and add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly. Return the meat to pot.
  • 5
    Next add the rice, thyme, bay leaves, paprika, cayenne, ½ tablespoon salt, 1 teaspoon black pepper, and the celery salt to the pot and cook, stirring often for 3 minutes.
  • 6
    Increase the heat to high and add the tomatoes and chicken stock to the pot, Bring the stock to a boil. Reduce the heat to medium low, cover and simmer for 15 minutes.
  • 7
    While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minutes.
  • 8
    After the rice as simmered for 15 minutes, go ahead and remove the lid from the pot and fold in the shrimp and green onions. Turn off the heat and let everything continue to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya and serve with warm crusty bread

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