Bounty Of The Bayou Jambalaya

The Bounty Of The Bayou Jambalaya is served!
The Bounty Of The Bayou Jambalaya is served!
 Plenty of ingredients & meat!
Plenty of ingredients & meat!
 The Andouille Sausage started in bacon drippings gives of great paprika and spice taste!
The Andouille Sausage started in bacon drippings gives of great paprika and spice taste!
The tomato & spice mixture is why this dish is sometimes referred to as "Red Jambalaya"!
The tomato & spice mixture is why this dish is sometimes referred to as "Red Jambalaya"!
 Seasoned shrimp & unseasoned crawfish (crawdads) added after rice has simmered 20 minutes!
Seasoned shrimp & unseasoned crawfish (crawdads) added after rice has simmered 20 minutes!
 With only 2 cups of rice this pan is full a 10 quart Dutch oven is ideal!
With only 2 cups of rice this pan is full a 10 quart Dutch oven is ideal!
Bounty Of The Bayou Jambalaya so called, because the crawfish, shrimp, pork or wild boar, all come from the Bayou!
Bounty Of The Bayou Jambalaya so called, because the crawfish, shrimp, pork or wild boar, all come from the Bayou!
 If you want it completely authentic substitute Gator tail or pork loin for the chicken!
If you want it completely authentic substitute Gator tail or pork loin for the chicken!
 Seasoned with just the right amount of heat, it will make a Cajun smile!
Seasoned with just the right amount of heat, it will make a Cajun smile!

Jambalaya Tailor Made To Suit Your Taste!

Jambalaya is a Louisiana Creole rice dish with both Spanish and French influences. It has many similarities to it's Spanish cousin Paella. Both use rice and a variety of meats and vegetables. The chief difference between the two is that Jambalaya's ingredients are from the bayou and Paella's ingredient's are from the ocean, and Jambalaya has hotter spice's.

The Jambalaya that I'm making is also referred to as "Red Jambalaya" in that unlike the Cajun version, It uses tomatoes. The great thing about this dish is that you can use a lot of different kinds of meat or just two or more, depending on what you like or have on hand. The meat that you can choose from are Ham, Bacon Andouille Sausage, Shrimp, crawfish tail meat (crawdads),pork loin, and alligator tail. The two meats that I feel are citical to this dish is the Andouille Sausage and the Shrimp (the rest are optional!) The vegetables that you can choose are onions, green peppers, celery and tomatoes.

Ingredients

5 2/3 Cups of chicken broth

16 Oz tomato sauce

28 Oz diced tomatoes

4 Pieces of thick bacon

1 lb.Andouille sausage cut into 1/4 inch slices

3/4 lb. Medium shrimp, peeled and deveined

3/4 lb. Chicken breast meat cut into bite sized pieces

3/4 lb. Crawfish tails thawed

1/2 lb. Diced ham

3 Cups rice

1 Medium diced onion

1 Medium diced green pepper

1/2 cup chopped celery

1 Tbs. minced garlic

2 Tsp. hot sauce

2 Tbs. parsley flakes

1 Tsp.thyme

1 Tsp ground pepper

1/2 Tsp cayenne pepper

1/2 Tsp salt

2 bay leafs

5 Tbs. New Orleans Style Sea food & Chicken seasoning (optional)

1/3 Cup White Zinfandel wine

Directions

In a large (10 quart would be safe) Dutch oven begin by frying up 4 pieces of bacon, when crispy remove chop up fine and put in a large bowl and set aside. In the bacon grease cook up Andouille sausage until about 90 percent fully cooked, remove sausage and place in bowl with bacon and set aside. In Andouille drippings cook chicken bite size pieces that have been seasoned with New Orleans style Sea food & Chicken seasoning until 90 percent done then place in bowl with the bacon and sausage and set aside. Add the diced cooked ham to the bowl.

In the meat drippings, on medium heat, sautee 1 chopped medium green pepper for about 3 minutes, then add 1/2 a cup of chopped celery and 1 medium onion and 1 Tbs. minced garlic sautee until onion is soft and translucent. onion is done add a bowl of the following ingredients: 28 oz of diced tomatoes, 16 oz tomato sauce, 1 tsp. thyme, 1tsp.ground black pepper,1/2 tsp. cayenne pepper, 1/2 tsp. salt, 2 bay leafs and 2 tsp. hot sauce. Bring mixture to a boil and add all meat in bowl (But not shrimp or crawfish). Next add 5 2/3 cups of chicken broth and 1/3 cups wine bring to a boil. Add rice and set to low and simmer for 20 minutes. Next add crawfish (unseasoned) and shrimp seasoned with New Orleans style Sea food & Chicken seasoning. Simmer for about 8 more minutes turn off stove, wait about 10 minutes with pan covered. Check and make sure shrimp is pink, if not simmer 5 more minutes until they are. When pink serve!

Other Nifty@50 recipes

New Orleans Red Beans & Rice

Bounty of the Bayou Jambalaya

Green Pasteles

Raisin Bread Flan

Plantain Casserole

Three Chef's Spaghetti

Chicken and Cheese Enchilada Casserole

Classic Cuban Sandwich & Black Bean Soup

Red Beans and Rice Puerto Rican Style

Arroz Con Pollo Y Gandules

Cuban Ham & Egg Melt Breakfast Sandwich

Spanish Rice & Refried Beans

Farmer's Breakfast Casserole

Super Quick Quesadillas

Jalapeno Cheese Meatloaf

Italian Breakfast Casserole

New Orleans Chowder

Cuban Style Pork & Potatoes

Banana Chocolate Chip Coffee Cake

Four Fast & Fun Mexican Recipes




Jambalaya

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Comments 18 comments

bayoulady profile image

bayoulady 6 years ago from Northern Louisiana,USA

Uh-huh!That looks so good! See ,this is why we Louisianaians are fluffy, shall we say!

Awesome/up!


Mentalist acer profile image

Mentalist acer 6 years ago from A Voice in your Mind!

A Louisiana Festival would not be one without Jumbalaya!;)


cvanthul profile image

cvanthul 6 years ago from Florida

Looks delicious. Gonna have to try your recipe soon.


nifty@50 profile image

nifty@50 6 years ago Author

Thanks bayoulady for your post! This was my first attempt at Jambalaya and I think it turned out very well! It has a little bit of heat that creeps up on you, but not over powering. I think this is my favorite way to eat shrimp!


nifty@50 profile image

nifty@50 6 years ago Author

I think what I like about this dish is the contrast of meats and vegetables and the subtle hint of hot spices! Thanks Mentalist acer for your post!


nifty@50 profile image

nifty@50 6 years ago Author

When we were shopping for the ingredients for this Jambalaya my wife suggested I use Crawfish tail meat, at almost $13.00 a lb. I was a little reluctant! It was worth every penny! Thanks cvanthul for your post!


olesouthernchick 6 years ago

Thanks for the sample, it is truly deeeelicious.

My favorite of all you've made (at least those I've tasted) Applause for the cook!!!!!!


nifty@50 profile image

nifty@50 6 years ago Author

Thanks olesouthernchick for your post! Looks are not deceiving, at least when it comes to this dish, it tastes great! Thank you for the Applause!


rocco071 profile image

rocco071 6 years ago from by the lake

That looks good Nifty :) I won't complain even if it's very spicy and hot!


habee profile image

habee 6 years ago from Georgia

Yum!! I love jambalaya! Extra shrimp, please!


nifty@50 profile image

nifty@50 6 years ago Author

It wouldn't be Jambalaya if it didn't have a little kick! Turning up the heat is easy just add a little more cayenne and a little more hot sauce! Thanks rocco071 for your post!


nifty@50 profile image

nifty@50 6 years ago Author

You can never have too much shrimp on hand! The meats I used for this Jambalaya really balance each other well! I couldn't imagine trying to decide on one to leave out! Thanks habee for your post!


girly_girl09 profile image

girly_girl09 6 years ago from United States

looks amazing! thanks for the recipe!


tonymac04 profile image

tonymac04 6 years ago from South Africa

This looks so good! Will have to try it out soon!

Love and peace

Tony


nifty@50 profile image

nifty@50 6 years ago Author

Thanks girly_girl09 for your post! Your welcome! I'm happy to share recipes with anyone that'll listen! A good recipe is a terrible thing to waste or to take with you to the great beyond!


nifty@50 profile image

nifty@50 6 years ago Author

I've had Jambalaya on several occasions and this recipe surpasses anything I've had to date! Thanks tonymac04 for your post!


billyaustindillon profile image

billyaustindillon 6 years ago

I do love a good Jambalaya - will bookmark this recipe for next winter :) Some spice.


nifty@50 profile image

nifty@50 6 years ago Author

Thanks billyaustindillon for your post! I think you'll really like this recipe, it is spiced just right!

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