Login
Create Account
Mom's Jambalaya
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
This is my compilation of several recipes. This recipe is very forgiving; I\'ve listed a ton of possible substitutions to inspire you to make it your own. It makes a big batch, it will freeze well and should be enough for two meals--unless your family loves it and eats all the leftovers later the same evening like mine does!
-
Main Ingredient
Sausages
-
Category: Main Dish
-
Cuisine: American
-
Prep Time: 45 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
You can make a lot of substitutions/additions to this recipe and clean out the fridge! The one thing you can't replace or reduce is the sausage, it's the basis of the flavor. If you're feeling rich and gourmet substitute andouille for the spicy sausage, and linguica for the smoked sausage. You can use bacon or smoked ham in addition to or instead of the chicken. You can use chicken breast instead of thigh, but it'll be drier and not as tasty. I would have added a cup of finely chopped red/green pepper and a 1/2 cup of finely chopped celery, but one picky family member hates them. If you like more heat, you can use red onion, substitute spicy chili powder, and add more jalapenos or cayenne. I don't recommend using ALL of these substitutions though, the combined effect will be awful. If you spend money on good spicy sausages, then let their seasonings shine rather than adding more seasonings. If you don't have canned beef broth, use three cups water and one bouillon cube. If you don't have dried tomatoes, use drained canned diced tomatoes. The quantity of salt doesn't look like enough, but remember the sausages and broth are pretty salty.
-
Posted By: mrsbean
-
Posted On: Sep 18, 2015
Number of Servings:
Ingredients:
- 1 pounds - big link smoked sausage I use Hillshire Farm smoke sausage with Pork, Turkey and Beef
- 2 - boneless, skinless chicken thigh
- 2 - spicy italian link uncooked sausage links Johnsonville is good
- 1 - big yellow onion
- 2 - jalapeno peppers
- 1/2 teaspoons - salt
- 1/4 teaspoons - freshly cracked black pepper
- 1 tablespoons - paprika
- 1 teaspoons - dried thyme
- 1/2 tablespoons - chili powder
- 1 dashes - cayenne pepper
- 2 cups - med or long-grain rice
- 1 cans - beef broth, add water to make 3 1/2 cups liquid
- 1/4 cups - chopped dried tomatoes I use oven dried tom's from my garden, use a little less if you use commercial dried tom's.
Directions:
1. Preheat the oven to 350 degrees, and move the oven rack to the bottom third. Cut the smoked sausage and chicken into bite-sized pieces and remove the casing from the spicy sausage. Finely chop the onion and jalapeno. (I remove the seeds from the jalapeno, leave them in if you like the heat.)
2. In a large dutch oven, heat a good splash of olive oil on med high heat, then saute the smoked sausage until it gets nice brown/black edges. Turn the heat down to med and add the onion and jalapeno. Saute till the vegetables are soft, about 10 min.
3. In a separate skillet on med heat, saute the spicy sausage and chicken, breaking up the sausage with a wooden spoon while it cooks. Stir occasionally so the spices in the sausage season the chicken. Add this to the dutch oven when the vegetables are done.
4. Add salt, pepper, paprika, thyme, chili powder, cayenne and rice to the pan, stir to coat and cook 1 minute. Add the tomatoes and beef broth, bring to a boil, then cover the pot and put in the oven. Bake till rice is tender and liquid absorbed, about 45 minutes.
5. If desired, stir in 1-2 cups of chopped green onion and garnish with chopped fresh parsley. Serve and enjoy!
Comments