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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
Ingredients
- 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
Method
- Sauté hot sausage and tasso, adding oil if necessary, for several minutes.
- 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.
- Add the rice and stir until coated in the oil. Add the tomatoes, chicken stock, garlic, sliced andouille and ham.
- Bring the mixture to a boil. Cover and let simmer about 30 minutes or until rice is cooked.
- Before serving, add the green onions and parsley.
- Serve hot with French bread and a green salad.
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