Tuesday, January 25, 2011


Deliciousness!  That's the word for this one pot dish.  If you love spicy shrimp, fish, sausage and chicken you'll love this jambalaya.  The recipe is adapted from one by chef Art Smith.  I usually cut the recipe in half because it makes a boatload.  Serve it with a salad and a crusty bread and you'll be in heaven. 

  • 2 Tbsp. extra-virgin olive oil
  • Jambalaya Ingredients
    1 pound boneless chicken thighs, cut into pieces
  • 1 pound shrimp, peeled and deveined
  • 1 pound catfish, cut into cubes
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 3 cloves garlic, minced
  • 4 stalks celery, chopped
  • 2 tsp. Creole seasoning
  • 2 T tomato paste
  • 1 can diced tomatoes, with jalapenos
  • 8 cups chicken broth
  • 2 bay leaves
  • Salt to taste
  • 4 cups long-grain white rice
  • 1 cup chopped fresh Italian parsley
Heat olive oil in large dutch oven or large pot over medium heat.  Add the chicken and sausage and cook for approximately 5 minutes.  Then add the shrimp, fish, onion, pepper, garlic and celery.  Cook until lightly browned.  Add Creole seasoning, tomato paste, tomatoes and chicken broth.  Bring to a boil and reduce to simmer.  Add bay leaves, stir in rice and season with salt and pepper to taste. 

Jambalaya Simmering Away

Cover and cook until the liquid is almost evaporated, about 30  minutes.  I often use brown rice instead of white rice, but if you do plan to extend the cooking time by 20-30 minutes.  Before serving remove the bay leaf and add chopped herbs.  Serves 8 easily.

Leftovers warm up well, so if you make this for dinner you may have enough for a second meal, lunch or a hearty snack.  It's great for a crowd as well, and would work for a football party.

Here's the printable recipe:

A one pot meal, easy to make, tasty to eat.  Yum!


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