Things You'll Need:
- 2 medium onions - chopped
- 3 2/3 c. white rice (2 lb. bag)
- 1 tbsp. of salt
- 2 dried bay leaves
- 4-5 chicken thighs, deboned and cut into 1-inch chunks
- Rendered fat from 3-4 strips of hickory-smoked bacon (for sauce)
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 5 stalks celery - chopped
- 1 tbsp. freshly ground black peppers
- 1 bunch of parsleys - chopped, for garnish
- 5 tbsp. garlic powders
- 2 green bell peppers - chopped
- 14-oz. can diced tomatoes
- 1 lb. fresh large shrimp
- 1 1/2 tsp. minced garlic
- 1/2 lb. unsalted butters
- 1/4 c. paprika
- 4 green onions - chopped
- 1 lb. fresh scallops
- 3/4 c. fish stocks
- 4 c. chicken stocks
- 2 oz. smoked tasso hams - diced
- 3-4 Cajun andouille sausages - chopped medium
- 6 scotch bonnet peppers (for garnish)
- 1 tsp. kosher salts
- 5 1/2 oz. can tomato sauces
- 2 tbsp. onion powder
- 1/4 c. cayenne pepper
- 1/4 c. cayenne pepper
- 1/4 c. paprika
- 1 bunch of parsleys - chopped, for garnish
- 1 tbsp. freshly ground black peppers
- 2 oz. smoked tasso hams - diced
- 1 tsp. kosher salts
- 4 green onions - chopped
- 1 tbsp. of salt
- 1 lb. fresh large shrimp
- 5 tbsp. garlic powders
- 3 2/3 c. white rice (2 lb. bag)
- 1 1/2 tsp. minced garlic
- 1/2 lb. unsalted butters
- 14-oz. can diced tomatoes
- 5 stalks celery - chopped
- 2 green bell peppers - chopped
- 3/4 c. fish stocks
- 2 medium onions - chopped
- 5 1/2 oz. can tomato sauces
- 1 tbsp. dried oregano
- 1 tbsp. dried thyme
- 4-5 chicken thighs, deboned and cut into 1-inch chunks
- 3-4 Cajun andouille sausages - chopped medium
- 1 lb. fresh scallops
- 4 c. chicken stocks
- 2 dried bay leaves
- 6 scotch bonnet peppers (for garnish)
- Rendered fat from 3-4 strips of hickory-smoked bacon (for sauce)
- 2 tbsp. onion powder
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Step 1
To make Louisiana seasoning, mix together the paprika, onion powder, garlic powder, fresh ground black pepper, cayenne pepper, oregano, thyme and 1 tsp. salt.
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Step 2
Rinse rice under cool water until water runs clear to remove excess starch and prevent sticking.
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Step 3
Combine rice with 4 tbsps. butter, the chicken stock and 2 tsps. salt. Bring to a boil.
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Step 4
Lower heat, cover, and simmer 20 minutes, or until rice has absorbed all liquid. Reserve.
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Step 5
Melt 1 oz. bacon fat in a large, heavy pan.
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Step 6
Sauté the tasso ham, andouille sausages, onions, celery, bell pepper, and minced garlic until ham and sausage are crisp and vegetables are tender (about 15 minutes).
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Step 7
Add 2 1/2 tbsp. Louisiana seasoning, the canned diced tomatoes, canned tomato sauce and 1 bay leaf.
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Step 8
Cook 15 minutes.
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Step 9
Add green onions and seafood stock to the sauce. Taste for seasoning; add salt if necessary.
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Step 10
Cook, partially covered, 45 minutes over low heat.
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Step 1
Shell and devein shrimp.
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Step 2
Heat the remaining butter in large, heavy pan or skillet over medium heat.
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Step 3
Season chicken chunks with 2 to 3 tsp. Louisiana seasoning.
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Step 4
Sauté chicken for about five minutes, or until it is almost done.
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Step 5
Season the scallops and shrimp with another 2 to 3 tsp. Louisiana seasoning and add to pan.
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Step 6
Sauté until shrimp is pink and chicken is tender, about 2 minutes.
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Step 7
Add jambalaya sauce and more Louisiana seasoning to taste, scraping up any brown bits from the bottom of the pan (this is called deglazing).
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Step 8
Mix in the cooked rice and cook over medium heat. Jambalaya is ready when it moves in the pan.
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Step 9
Garnish with chopped parsley and scotch bonnet peppers.










Comments
poetryman69 said
on 6/22/2009 i will skip the shrimp. the rest sounds tasty
dmorrt said
on 6/22/2009 Works well great recipe
ljbinkop said
on 4/20/2009 That is one heck of a list of ingredients!! Probably makes a great jambalaya!