Jim’s Jambalaya Recipe
I grew up in the South and spent a lot of time as a young man along the Gulf coast. I wouldn’t change a thing, that life has really suited me, so many wonderful things that I’m grateful for every day. The people, the history, the climate… and most of all the food! One of my favorite dishes is a Jambalaya recipe I learned as a young man living near Mobile, Alabama. Take a look at the video to see me make a batch in my kitchen. I think it’ll be one of your favorites too!
- 1lb medium shrimp peeled and de-veined
- 1lb chicken cut into chunks (white or dark meat)
- ½ 1b. smoked sausage
- 1 cup cooked ham cubed
- 1 Can diced tomatoes with juice
- 2 tbsp of bacon grease or olive oil
- 6oz can of tomato paste
- 1 yellow onion, chopped
- 1 cup chopped bell pepper (any color will do)
- 1 cup chopped celery
- salt to taste
- 1 cup uncooked rice (white or brown)
- 2-3 cups of chicken broth
- 2-3 garlic cloves, minced
- 1 tsp brown sugar
- 1 tsp basil
- 1 tsp parsley
- ½ tsp thyme or sage
- ¼ tsp cayenne pepper (optional)
- 1 Bay leaf
- black pepper to taste
Heat oil in a large stew pot over medium heat. Stir in shrimp and chicken and cook for 2 minutes or so just to brown. Take out and set aside.
In the same pot stir in onion, celery, bell pepper, garlic, brown sugar, and rice.
Add broth, diced tomatoes and tomato paste. Add basil, parsley, thyme/sage pepper and bay leaf.
Bring everything to a boil and simmer for 8 minutes covered.
Add chicken, shrimp and simmer for 5 minutes.
Add sausage, ham, salt and cayenne pepper. Bring to a boil and simmer for 10 minutes or until rice is tender.