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Updated on September 16, 2013

Jambalaya Recipe And More

Jambalaya is a Louisiana Creole Dish with French and Spanish influences. Jambalaya is a new world version of the old world dish paella. Jambalaya is traditionally made in one pot with various meats and vegetables and it is completed by adding stock and rice.

I remember the first time I ever tried this wonderful dish at the Commanders Palace in New Orleans oh so many years ago. Since then I've had it made with crayfish, alligator, rabbit, and mud turtle. No matter how you have it I bet it will be delicious. And while there is a great recipe for Jambalaya below no recipe is written in stone. If you think you know some meat that would make a great tasting Jambalaya then by all means make it. I bet you it will be good. Maybe even real good. So what are you waiting on. What are you waiting on. Get busy cooking.

Most people from Louisiana consider Jambalaya to be easy to make but oh so delicious. In case you don't know Gonzales Louisiana is considered to be the Jambalaya capital of the world. And in 1968 then Louisiana Governor John J. McKeithen made it official naming Gonzales Louisiana the Jambalaya Capital of the World. And in case you want to know how to make Jambalaya we have the recipe for you down below. So why not make it and see how you like Jambalaya.

Jambalaya Recipe

With chicken, sausage, shrimp, oysters, and crab in it how could this Jambalaya be anything but good.

1. 1 Teaspoon Salt

2. 2 Large De-boned Skinned Chicken Breast

3. 1 1/2 Tablespoons Margarine

4. 1 Tablespoon Fresh Grated Garlic

5. 1 Cup Of Fine Chopped Celery

6. 1 Cup Of Fine Chopped Bell Pepper

7. 1/2 Cup Of Fine Chopped Onion

8. 2 Cups Cooked White Rice

9. 1 Pound Of Smoked Sausage Cut Into 1" Pieces

10. 1 14.5 Oz. Can Diced Tomatoes

11. 1/4 Cup Of Dry Sherry

12. 1 1/2 Pound Of Peeled And Deveined Medium Size Shrimp

13. 1 Pint Raw Shucked Oysters

14. 8 Oz. Crab Meat

15. Salt and Pepper

1. In a 3 quart saucepan with a lid place 2 cups water and the salt. Bring to a boil and place the chicken breasts in and cook until done. When done remove the chicken breast from the pan and shred and set aside.

2. In a small saute pan melt the margarine and saute the garlic, celery, green peppers, and onion until soft and set aside.

3. In the original 3 quart sauce pan bring the liquid back to a boil. Add the rice and the sausage. Bring back to a boil. Add the tomatoes, sauteed vegetables, shredded chicken and sherry. Simmer for about 15 minutes.

4. Add the shrimp, oysters and crab meat and simmer until the shrimp are pink. Now you can add salt, pepper, and hot sauce to taste and serve at once.

This is a very authentic Jambalaya recipe and I promise you that it will be delicious. Some people like to serve the Jambalaya with squares of corn bread.

If you make this Jambalaya or have a comment or question feel free to post it below. Let us know what you think.

Smoky Cajun Jambalya

1. One Pound Andouille Sausage.

2. Four Skinned And Boned Chicken Breast Halfs.

3. Two Tablespoons Peanut Oil.

4. One Cup Chopped Cooked Ham.

5. Two Tablespoons Cajun Seasoning.

6. One Large Onion , Very Finely Chopped.

7. One Green Bell Pepper , Very Finely Chopped.

8. One Half Cup Very Finely Chopped Celery.

9. Two Tablespoons Minced Fresh Garlic.

10. One 14 1/2 Oz. Can Cajun Stewed Tomatoes.

11. One Half Cup Chicken Broth.

12. One Tablespoon Worcestershire Sauce.

13. One Teaspoon Hot Sauce.

14. Three Cups Hot Cooked Rice.

15. One Cup Fine Diced Green Onions Including Tops.

Cut sausage into 1/2 inch slices and cut the chicken up into small bite size pieces.

Cook sausage in oil in a large sauce pot for about three minutes. Add chicken and cook a few minutes until done.

Stir in ham, and cook until heated. Remove meat mixture, reserving drippings in pot or pan. Stir in cajun seasoning and next five ingredients. Cook stirring constantly for five minutes.

Stir in chicken broth and remaining ingredients. Cook stirring constantly.

Louisiana Chefs are notorious for tossing just about everything but the kitchen sink into a pot of jambalaya. So think outside the box and come up with ideals for things to add to your jambalaya. Good luck. Let us all know how it turns out for you.

Post Your Jambalaya Comments Below. What Do You Have To Say About Jambalaya.

Post Your Jambalaya Comments Now. Ask Your Questions Or Post Your Comment Now.

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    • profile image


      8 years ago

      I am making this recipe as we speak.Can you freeze for another day or not recommended?I will let you know how it comes out have to deshell the shrimp.

    • Robbie Schlosser profile image

      Robbie Schlosser 

      8 years ago from San Francisco Bay Area

      Thank you for posting this recipe! Jambalaya is one of my very favorites, and I just blogged about it. I included your photo, too, with a link back to your recipe (thanks again). I enjoy skimming through the rest of your recipes, and I'll visit often.

    • goldentoad profile image


      9 years ago from Free and running....

      I love me some jambalaya!


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