CREOLE JAMBALAYA
Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!
Provided by TinyBubbles
Categories One Dish Meal
Time 1h45m
Yield 4-6 2 cup servings, 4-6 serving(s)
Number Of Ingredients 32
Steps:
- For the sauce:.
- Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
- Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
- Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
- For the Jambalaya:.
- Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
- Stir in hot cooked white rice.
- Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
- Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.
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Killer_ Pancake
killer_pancake@aol.comI'm not a huge fan of jambalaya, but this recipe is pretty good.
steve Sharma
s-sharma16@hotmail.co.ukThis jambalaya is the best I've ever had. I'll definitely be making it again and again.
A.K. Azad
a54@hotmail.comI've never made jambalaya before, but this recipe made it easy.
Jingo Pion33r
pion33r_j@gmail.comThis jambalaya is one of my favorite recipes. It's always a hit when I make it.
Dinar Ahmad
d_ahmad86@yahoo.comI'm glad I found this recipe. I'll definitely be making it again.
Krad Wolf
wolf14@yahoo.comThis jambalaya is really versatile. You can add or remove ingredients to suit your own taste.
kushal khatiwada
k@gmail.comI'm not a fan of spicy food, but this jambalaya wasn't too spicy for me.
Anthony Ivan
anthony_i@hotmail.frThis jambalaya is a great way to get your kids to eat vegetables.
Junior Chinedu
cj79@hotmail.comI love that this recipe doesn't call for any special ingredients. I can usually find everything I need in my pantry.
Ssali Taufiq
taufiq_ssali@yahoo.comThis jambalaya is perfect for a party or potluck. It's easy to make and always a crowd-pleaser.
Anup Bishwokarma
anupb@aol.comI'm not sure what I did wrong, but my jambalaya came out really bland.
Tristan Atkinson
t@gmail.comThis jambalaya is a great way to use up leftover rice and vegetables.
Amanda Thembelihle
tamanda64@aol.comI love the way this jambalaya looks. It's so colorful and vibrant.
Nomathamsanqa Stamper
stamper_n@gmail.comI've tried many jambalaya recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
Winifred Harper
hwinifred@yahoo.comMy jambalaya didn't turn out as good as I hoped. I think I overcooked the rice.
Angela Jackson
angela12@gmail.comThis jambalaya is a bit too spicy for my taste, but it's still really good.
Della Kennedy
kennedy.della@hotmail.comI'm not a huge fan of okra, but I decided to give this recipe a try anyway. I'm glad I did because the okra actually added a lot of flavor to the dish.
MD Rubel Hasun
hasun_m@gmail.comThis recipe is easy to follow and the results are delicious. I especially liked the addition of the andouille sausage.
musically political songs
songs_m@hotmail.frI've made this jambalaya a few times now and it's always a hit with my family and friends.
Waseeiq Ur Rehman
u-waseeiq@gmail.comThis jambalaya is a keeper! It's packed with flavor and has just the right amount of spice. I loved the addition of the okra, which gave it a nice slimy texture.