← Back to Search Results
Cajun, Southern
Chicken and Seafood Jambalaya

Photo by: Joseph De Leo
Comments: 0
 

Recipe

We've learned that the trick to perfect Jambalaya is taking...our...time. No need to rush this dish. Make this soup in a series of steps for the most wonderful meal you've ever had.

Yield: Makes 12 cups

Ingredients

  • 2 links (about ¾ pound) andouille sausage
  • 10 cups mineral or filtered water
  • 4 tablespoons peanut oil
  • 1 whole chicken (about 4 pounds), cut up
  • 1 large Spanish onion, chopped
  • 2 celery stalks, chopped
  • 2 green bell peppers, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • ¼ pound tasso ham, diced, or smoked ham
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons mustard powder
  • ½ teaspoon cayenne
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon kosher salt
  • 2 (28-ounce) cans whole tomatoes, drained and diced
  • 6 cups Basic Shellfish Stock
  • 1 cup uncooked white rice
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound lobster meat
  • ½ cup chopped scallions

Directions

1. Combine the sausage and 5 cups of the water in a medium saucepan over medium heat. Bring to a boil, reduce heat, and poach for 10 minutes. Remove the sausage with a slotted spoon and reserve 2 cups of liquid. When the sausage is cool enough to handle, slice into rounds and set aside.

2. Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the remaining 5 cups of water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken from the pot and reserve the broth for another use. When the chicken is cool enough to handle, pull the meat from the bones and set aside (discard bones).

3. Heat the remaining 2 tablespoons of oil in the stockpot and add the onion, celery, green and red peppers, and ham. Sweat for 4 minutes, until tender.

4. Add the thyme, oregano, bay leaves, the onion, garlic and mustard powders, the cayenne, the black and white peppers, and the salt. Stir to coat the vegetables.

5. Add the tomatoes, shellfish stock, reserved sausage poaching liquid, reserved chicken, and sliced andouille sausage.

6. Bring to a boil, reduce heat, partially cover, and simmer for 10 minutes.

7. Add the rice and simmer for 15 minutes.

8. Stir in the shrimp and lobster. Simmer for 3 minutes, until the shrimp are bright red and cooked through.

9. To serve, remove the bay leaves, ladle the jambalaya into shallow bowls, and top with the chopped scallions.

Notes


© 1999 Carla Ruben, Bob Spiegal, and Peter Siegal
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and does not include Basic Shellfish Stock. For nutritional information on Basic Shellfish Stock, please see link above.

959kcal (48%)
157mg (16%)
53mg (88%)
158mcg RAE (5%)
1354mg
125mg
77g
5g
3g
30g
332mg (111%)
1277mg (53%)
16g (80%)
57g (88%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
spice Spice
by Ana Sortun
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
nigella-express Nigella Express
by Nigella Lawson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
martin-yans-china Martin Yan's China
by Martin Yan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?