The best jambalaya includes tender chicken, spicy sausage and a combination of perfectly steamed rice onions and celery. Here's another big plus, this recipe makes enough to feed a crowd. Recipes with a connection to a special region are always best when they are shared by someone who lives there. This recipe is from my sister-in-law's family and they have a deep connection to Louisiana.
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Chicken breasts, about 3 pounds or, shredded meat from one rotisserie chicken
Ground sausage, Jimmy Dean Sage
Beef Smoked Sausage, Hillshire Farm
Steam Before Serving
Probably the most important step in making the perfect pot of jambalaya, is allowing time for the ingredients to steam. After everything has simmered for about 45 minutes, be sure to allow plenty of time with the heat turned off - at least 15 minutes. This gives the flavors time to combine and the rice will be perfect.
Everyone has a different take on this hearty, southern favorite. Some folks include shrimp, a unique mix of spices or various types of rice. But whatever the combination, it is always a time-honored version of jambalaya and comfort food at it's best. And when someone shares their special family recipe it's quite a thrill. Many thanks to Jack and MeMe Owen for sharing their delicious recipe with the Crinkled Cookbook!
The Best Jambalaya
- 6 chicken breasts about 3 lbs
- 8 cups water
- 2 pounds ground sausage Jimmy Dean Sage
- 1, 12 ounce beef smoked sausage sliced and diced (Hillshire Farm, Beef Smoked Sausage)
- 8 stalks celery diced, about 3 1/2 cups, but save the tops
- 2 bunches green onions diced - about 10 green onions or 2 cups
- 1, 6 ounce box Uncle Ben's Long Grain and Wild Rice
- 2 1/2 cups long grain white rice
- 6 1/2 cups chicken broth I like Better than Bouillon, but any chicken broth works great
- Cavender's seasoning to taste, about 1 teaspoon to start
- Cayenne pepper, to taste - about 1/2 teaspoon
- Place chicken breasts, water and celery tops in a large stockpot with enough water to cover them all, bring to a boil and simmer for about 20 minutes. Drain and dice the chicken, set aside.
- In the same stockpot, cook the ground sausage, drain and set aside. Then with a little olive oil or butter, brown beef smoked sausage for a few minutes, add celery and diced green onions and cook until the veggies are slightly softened.
- Add all remaining ingredients into the stockpot. Bring to a boil and reduce heat and simmer covered for about 45 minutes. Remove from heat and cover, allow to sit and steam for about 15 minutes.
- Serves 10-12, or just plan to enjoy plenty of leftovers for several days.
- For warming up leftovers, I like to place the jambalaya in a 13" x 9" glass baking dish, cover with foil and let it slowly heat up in a 325° oven for about 45 minutes.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.