Gumbo Pot's Jambalaya

Gumbo Pot's Jambalaya

Ready in 2 hours
9 review(s) averaging 4.8. 89% would make again

Top-ranked recipe named "Gumbo Pot's Jambalaya"

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The Gumbo Pot has carried on the legacy of serving authentic New Orleans food in the Los Angeles Farmers Market since 1986. A series of New Orleans expatriates have added their touches to the menu over the years, with the main concession to LA tastes having been to make dishes equally flavorful but more healthful than traditional Cajun/Southern fare.

This recipe is for thier famous spicy rice dish with chicken and andouille sausage; smoky and hot!

"This was an amazing recipe! I have never made jambalaya before but I will be making this often, just milder. Our family doesn't eat much spicy food, but my husband still ate 2 bowls that night and what was left over the next day. Thank you! "


Ingredients

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2 Tablespoons garlic; minced
1 Tablespoon crushed red chile flakes
4 bay leaves
1/2 Cup canola oil
8 Ounces tomato puree
1 can tomatoes; (32-ounce) diced in puree
1 can tomatoes; (32-ounce) diced
1 Pound andouille or other hot smoked sausage
1 Quart chicken stock
4 Cups green peppers; diced
4 Cups yellow onions; diced
Cooked Rice
1 Pound chicken; boned and cubed
Salt and pepper; to taste
1/2 Cup scallions; diced

Original recipe makes 20 Servings

Servings  

Preparation

Preheat oven to 350 degrees F.

Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes. Slice and roast the sausage for about 20 minutes. Drain the fat off. Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1-1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface. At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.

To make vegetarian jambalaya, smoke the tomatoes first, in a home smoker, or place them in the oven with a pie plate of smoking chips for a 1/2-hour. This gives the sauce the same flavor as adding sausage. Then use vegetable stock instead of chicken stock and add any vegetables of your choice at the end.

Credits

Added on Award Medal

served with sweet potato chips & a corn muffin.
Firebyrd


Johnnyb2317

Calories Per Serving: 198 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Awesome! As close to New Orleans as you can get without being in the French Quarter. I also added shrimp which took it up a notch
slync1952 4 months ago

This was an amazing recipe! I have never made jambalaya before but I will be making this often, just milder. Our family doesn't eat much spicy food, but my husband still ate 2 bowls that night and what was left over the next day. Thank you!
larkandmet 1 year ago

MrMonster420 1 year ago

This went over extremely well for dinner, the guests were delighted, and the kids were enjoying soaking the dinner rolls in the tastey sauce. This will be A repeater!
MauraSpeckt 2 years ago

A hit for Superbowl weekend.
maia26 2 years ago

Awesome recipe!! My whole family loved it!!
briandianecasselmeehan 2 years ago

Was a hit with the family!!!
crystalmcmartin 3 years ago

this is unreal!! Loved it. I ended up scooping some of the watery sauce out before putting the chicken in. Chicken only took about 15 minutes to cook in the sauce. Really tastey!
Jkcherner 3 years ago

Easy & delicious, we loved this! I've been to that Farmer's Market several times and this is really really close to the restaurants dish!
ThePuck 3 years ago

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