Jambalaya
Tools Required:measuring cups and spoons, colander, large (4-quart) saucepan, small and medium bowls, knife and cutting board, large (10-inch) skillet
Servings Prep Time
8people 30minutes
Cook Time
30minutes or longer
Difficulty Cost
Involved Moderate to Expensive, depending on the proteins
Servings Prep Time
8people 30minutes
Cook Time
30minutes or longer
Difficulty Cost
Involved Moderate to Expensive, depending on the proteins
Choose one* or more:
Vegetables
Instructions
For rice:
  1. Rinse brown rice in a colander. Bring chicken broth to a boil in a large saucepan over medium-high heat. Stir in rice and bring to a boil again. Lower heat to medium-low or low, cover, and simmer for 20 minutes. Remove from heat and let stand 10 minutes. Fluff with fork. (Rice should be somewhat firm, but it will absorb more moisture when everything is combined.)
For proteins:
  1. While rice cooks, prepare chosen proteins: a) Chicken*—If you need to cook some chicken, use a boneless, skinless chicken breast. Brown in a large skillet over medium heat, then cook on low until done. Remove from skillet and chop into bite-size pieces. Place cooked, chopped chicken in a medium bowl. b) Shrimp— If using fresh shrimp, peel and remove tail. If using frozen peeled shrimp, thaw by placing in a baggie and then putting the baggie in a bowl of warm water for 15 to 30 minutes. Set aside to add to vegetables later. c) Ham—Chop ham into bite-size pieces. Brown in the large skillet you plan to use for the vegetables. Transfer to the bowl with chicken. d) Sausage—Slice sausage into 1/2-inch-thick pieces. Brown in the skillet, along with the ham. Transfer to the bowl with chicken, reserving about 1 tablespoon of the grease.
  2. Set aside all cooked proteins, or place in the refrigerator if not continuing right away.
For vegetables:
  1. Chop onion. Heat grease or melt butter in the same skillet used above over medium-low heat. (No need to clean it first.) Add chopped onion and stir occasionally while you continue.
  2. Chop celery and bell pepper, adding to onion as you finish each. Cook and stir another 2 to 3 minutes, or until vegetables are soft.
  3. Add tomato sauce, water, Worcestershire sauce, thyme, paprika, salt, pepper, and cloves. Stir in shrimp and cook about 3 minutes, or until shrimp turns white.
  4. Pour the mixture into the saucepan with rice. Add other proteins. Cover and cook over medium-low heat until moisture has been absorbed and everything is warm, about 5 minutes.
  5. Turn to low and keep warm on the stovetop or in the oven for an additional 30 minutes (or more if possible). This allows the flavors to meld and intensify. Taste to determine if you need hot sauce, which depends on how spicy the sausage is. If you did not use sausage, you’ll need extra hot sauce. NOTE: We often make this in advance and store in the refrigerator, reheating when ready to serve. It also freezes well.
  6. Stir in chopped parsley right before serving.