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the History of Jambalaya

This is an example of a Red Jambalaya

Here is an example of a Brown Jambalaya  

Chicken and Sausage Jambalaya

2 lbs Chicken Breasts cut into pieces.
4 ribs of celery
2 c Long grain rice
1 lb Andoullie or good smoked sausage, cubed
1/2 lb. ham
1 c Onion, chopped
1 c Green pepper, chopped

8 Garlic cloves
1/4 ts Thyme
cajun spice (to flavor)
1/4 cup salad oil
3/4 c Fresh parsley, chopped
1 lg Bay leaf
2 ts Salt

1/4 ts Tabasco

2 14 oz. cans whole tomatoes
4 cups chicken broth
1 cn Tomato paste 6 oz.
1/2 ts Cayenne Pepper(if desired)
1/4 c Green onion, chopped

Saute in a large pot or Dutch oven, onions, celery , bell peppers with the garlic, Thyme and cajun spice till onions are translucent. Add the sausage and the ham and cook a few minutes. Add the chicken and cook till tender. add the rice and cook a few minutes. Add the stock , tomateos and tomato paste and cook on very low heat till absorbed and rice is tender. Serve with side of chopped green onions or fold into the cooked Jambalaya


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