Jumpin’ Jambalaya

Several summers ago, I sat around a campfire in northern Minnesota and ate a delicious bowl of jambalaya made by family friend Bruce.  He sent me the recipe but I never had the chance to try it until this past weekend.  It was just as yummy as I remembered– I sure wish I hadn’t waited this long!

The recipe is from Paul Prudhomme via Epicurious, but I made several key modifications. Served with golden cornbread from The Good Housekeeping Cookbook (and a bottle of Corona…) this recipe made a scrumptious meal.

Too bad the ambiance wasn’t quite the same!

Chicken and Sausage Jambalaya

  • 2 Tbs. unsalted butter
  • 1 lb. spicy Italian chicken sausage, casings removed
  • 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • 1 Tbs. minced garlic
  • 1/2 cup canned tomato sauce
  • 1 cup peeled and chopped tomatoes
  • 2 1/2 cups chicken stock
  • 1 1/2 cups uncooked brown rice
  • chicken stock (1/2 cup plus amount required to cook rice)
  • 2 bay leaves
  • 1/2 tsp. cayenne
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon dried thyme leaves

Cook brown rice in chicken stock according to package instructions. Preheat oven to 350° F.

Melt butter in a 2-quart saucepan over high heat. Add the sausage and cook until meat starts to brown, about 3 minutes, stirring frequently. Add chicken and continue cooking until chicken is brown, about 3-5 minutes, stirring frequently and scraping pan bottom well.

Stir in bay leaves, cayenne, salt, pepper, and thyme and 1/2 cup each of the onions, celery, and bell peppers and the garlic. Cook until vegetables start to get tender, about 5-8 minutes, stirring fairly constantly and scraping pan bottom as needed.

Stir in the tomato sauce and cook about one minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers and the tomatoes. Remove from heat.

Stir in 1/2 cup chicken stock and cooked rice, mixing well. Transfer mixture to a greased 9×13 baking pan. Bake, uncovered, for 30 minutes. Remove from oven. Remove bay leaves and let sit five minutes before serving.

Source: Adapted from Paul Prudhomme


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