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There are so many variations of this dish throughout Louisiana, and also across the country. It is the mixture of flavors – sausage, shrimp, chicken, or whatever you like that makes it so special. My mother would make jambalaya when she had leftover ham from Sunday dinner (which was rare) or my father bought home extra sausage from the store. It was one of those dishes that you could just combine everything in one pot (which made washing dishes easy for me and my sisters) but always a New Orleans classic.
Recipe Name: Jambalaya
1 ½ cups Uncooked Long Grain White Rice*
2 pounds Raw Shrimp (pealed and deveined)
½ pound Beef Smoked Sausage (cut up in cubes)
½ pound Ham (cut up in cubes)
½ pound boneless, skinless chicken breast (cut up in cubes)
1 cup chopped onion
1 cup chopped green pepper
3 large Bay Leaves
¼ cup chopped flat leaf parsley
¼ cup chopped garlic
¼ cup Olive Oil
1 cup tomato sauce
1 cup chicken broth
1 tablespoon ground black pepper
2 tablespoons Tony Chachere’s Creole Seasoning
*To avoid stickiness, rinse rice grains in cool water before cooking.
Using a 11 inch skillet, on medium heat, Sauté sausage, ham and chicken in Olive Oil for about 10 minutes (just until the meat is lightly cooked on the outside). Add onions and green peppers and garlic and cook, stir frequently until they are soft (about 10 minutes). Add shrimp and cook until shrimp are lightly pink on both sides (about 10-15 minutes). Add Rice, tomato sauce, chicken broth and mix well. Add black pepper, Creole seasoning, bay leaves (also add a pinch of salt, but you don’t need a lot since Creole seasoning contains salt) and parsley. Turn temperature to low, cover and let cook for about 15 minutes. The liquid should start to absorb the rice, if it looks too dry, add more chicken broth. Cook until the rice is tender (about another 20-25 minutes). Turn off heat and let stand for about 15 minutes.