My family loves this dish and so does everyone that eats it. I based this recipe from a cookbook recommended to me by a chef in New Orleans. It was all delish!
Chicken,Sausage and Shrimp Jambalaya
1lb. andouille or smoked spicy sausage sliced into 1/4 inch slices
3 chicken breasts cut up into bite size chunks
2c. onions chopped
1 green and 1 red pepper chopped
1 large tomato copped
1 large tomato copped
4 celery stalks chopped
3T. oil
4 T. flour
1/2 6 oz can tomato paste
1 can of beef consomme’ (if you don’t have it you beef broth)
2 bay leaves
1t. basil and thyme
1/2t. chili powder
1/4t. red pepper
pinch of black pepper
1t. salt
1/4t. cayenne
11/2c. chicken stock
1/4t. cayenne
11/2c. chicken stock
3 cloves garlic minced
1c. chopped okra
11/2c. med. shrimp
6 green onions chopped
3T. parsley choppedBrown the sausage in 1t. oil. Remove and set aside. Place chicken in pan and brown very well set aside. Add 3T. oil and 4T. flour and make a medium brown roux whisking until flour is all combined and turns brown. Add chopped vegetables except green onions and parsley and cook until tender, stirring occasionally, Add tomato paste and stir well, then add beef consomme and gradually add 11/2c. chicken stock while stirring. Bring to a slow boil, then add meats stirring well. Add seasonings and garlic and let simmer 15 minutes You can add rice at this point with 2-3 cans of broth and cook 25-30 minutes longer covered or do as I do and keep it as a sauce/topping to put on top of rice. I do this only because I am a big saucey girl. I love the sauce so I want more of it rather than having the rice soak it up. I add green onions, parsley and a couple dashes of tabasco right at end. Serve over rice. Serves 8-10 people.
3T. parsley choppedBrown the sausage in 1t. oil. Remove and set aside. Place chicken in pan and brown very well set aside. Add 3T. oil and 4T. flour and make a medium brown roux whisking until flour is all combined and turns brown. Add chopped vegetables except green onions and parsley and cook until tender, stirring occasionally, Add tomato paste and stir well, then add beef consomme and gradually add 11/2c. chicken stock while stirring. Bring to a slow boil, then add meats stirring well. Add seasonings and garlic and let simmer 15 minutes You can add rice at this point with 2-3 cans of broth and cook 25-30 minutes longer covered or do as I do and keep it as a sauce/topping to put on top of rice. I do this only because I am a big saucey girl. I love the sauce so I want more of it rather than having the rice soak it up. I add green onions, parsley and a couple dashes of tabasco right at end. Serve over rice. Serves 8-10 people.
