New Orleans Jambalaya

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  • 1/2 pound hot sausage links, sliced
  • Olive oil
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 6 large cloves garlic, sliced
  • 2 cups diced ham
  • 1 (28-ounce) can whole tomatoes, roughly chopped
  • 2 1/2 cups chicken broth
  • 1 cup long grain rice
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons Cajun seasoning or chili powder
  • 1 pound medium shrimp, peeled and de-veined
  • 1/2 cup white wine
  • 2 tablespoons chopped flat-leaf parsley
  • Salt and freshly ground black pepper


Heat a large, high-sided sauté pan or Dutch oven over medium-high heat. Add sausages and brown well. (If sausages are lean, add a little olive oil to pan.) Remove from pan and set aside.
Return pan to heat and add onions, green peppers and garlic. Sauté until lightly browned, adding olive oil if necessary.
Add ham; sauté 5 minutes. Add browned sausages, tomatoes, chicken broth, rice, bay leaf, thyme and Cajun seasoning.
Season with salt and pepper. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is just tender.
Add shrimp, wine and parsley. Continue cooking until shrimp is cooked through. Adjust seasoning and serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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One Response to "New Orleans Jambalaya"

  1. amy p says:

    This jambalaya turned out very delicious even with some alterations to what the recipe calls for. I used half the amount of ingredients needed (was only making food for 2), omitted the ham, used only a quarter of what the original recipe says to put for chili, and used angel hair pasta (boiled in another pot) instead. After I let the pot simmer for about 15 minutes, I put the al dente noodles in, and added more salt and chicken stock so that the noodles do not soak up all the soup. I did purchase andouille sausage from another market, and that sausage was difficult to slice without the meat falling out. Next time I will put the sausage in the freezer for a bit to solidify it a little first before I attempt to slice it.

    This is a recipe I will use again.

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