Jambalaya Recipe
Flavors of Louisiana
Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: 75 minutes

Difficulty: Easy
Chef's Note

With the collaboration of Charlotte Stead, cooking teacher at Cookin'Cajun Cooking School, Louisiana

- 225 (8 oz.) chaurice (spicy sausage)
- 454 g (1 lb.) andouille and Andouillette or smoked sausage
- 60 ml (1/4 cup) tasso (spicy smoked ham)
- 500 ml (2 cups) chopped onion
- 1 green pepper, chopped
- 2 stalks of celery, chopped
- 4 cloves of garlic, chopped
- 1 - 450 g (1 lb.) can of diced tomatoes with their juice
- 500 ml (2 cups) rice
- 750 ml (3 cups) hot chicken stock
- 500 ml (2 cups) diced smoked ham
- 4 green onions, sliced
- 60 ml (1/4 cup) chopped parsley
- 1/2 tsp. thyme
- 3 bay leaves
- Salt and pepper
- Tabasco to taste
  1. Sauté hot sausage and tasso, adding oil if necessary, for several minutes.
  2. Add the onions to the same oil, cook them thoroughly, then add the bell pepper and celery. Cook until tender. Add bay leaf and thyme.
  3. Add the rice and stir until coated in the oil. Add the tomatoes, chicken stock, garlic, sliced andouille and ham.
  4. Bring the mixture to a boil. Cover and let simmer about 30 minutes or until rice is cooked.
  5. Before serving, add the green onions and parsley.
  6. Serve hot with French bread and a green salad.
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