Jambalaya

Ready in 1 hour

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Try this Jambalaya recipe, or contribute your own. "Cajun" and "Stews" are two tags used to describe Jambalaya.


Ingredients

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7 c Fish stock
Shells from 2 lb raw shrimp
1 Bay leaf
1 c Finely chopped celery
1/2 ts Dried basil
2 c Onion; finely chopped
1 c Finely chopped green onions
1 Recipe shrimp broth OR
1 ts Black Pepper; freshly ground
1/2 c Onions; chopped
2 c Shucked oysters
1 cn (16 oz) tomatoes OR
6 c Water
1 lb Creole-Cajun sausage, in 1"
1/2 c Tomato puree
1 ts Dried oregano, crushed
1 ts Red pepper or to taste
1 Rib celery, chopped
1 lb Fresh crab meat, picked over
BROTH
STEW
1 c Ripe tomtoes, peeled, seeded
1/2 ts Dried thyme
1 lb Smoked ham, in 1/2" cubes
1 Bay leaf
6 Peppercorns
1 c Finely chopped green peppers
1 cl Garlic, minced

Original recipe makes 12 Servings

Servings  

Preparation

BROTH: Peel and devein the shrimp and set the meat aside. Put the shells and other ingredients into a medium saucepan and bring to a boil. Reduce the heat and simmer 20 minutes. Strain the broth through a chinois or seive. Much of the flavor is in the shells, so press and pound with a heavy spoon or pestle until all the moisture has been extracted. Discard shell residue and reserve broth. STEW: Drop the sausage pieces into a large, heated saucepan or casserole and sear over medium-high heat. Stir frequently. Cook for about 10 minutes. The sausage will render considerable fat as it cooks. Pour off and discard all but 1 tablespoon of the fat. Add the ham pieces and continue cooking, stirring often, for an additional 10 minutes. Add the peppers, celery, onions, and garlic. Scrape the bottom with a wooden spoon or spatula as the mixture cooks to loosen and incorporate the brown particles stuck to the bottom of the pan. Cook about 15 minutes. Add tomato puree and tomatoes. Stir to blend and cook together for about 3 minutes. Pour in the reserved broth and bring to a boil. Add thyme, bay leaf, oregano, red pepper, basil and black pepper. Cook over low heat for 1 hour. Add rice, cover and cook for 15 minutes. Add reserved shrimp, oysters, and crab and cook 5 minutes more. Stir in the green onions. Taste for salt. To Serve: Ladle from the pot or heated tureen into leated large, shallow soup bowls.

Calories Per Serving: 48 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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