Jambalaya originates from the French Quarter of New Orleans. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available. Tomatoes became the substitute for saffron and were added by Creole cooks. I learned how to make this delicious dish while stationed in Gulfport, MS.
- ½ lb Andouille sausage
- ½ lb shrimp (21-25)
- 1 boneless/skinless chicken breast
- Sriracha Sauce (to heat preference)
- Lottie's Traditional Barbados Hot Sauce (optional and yes, this is a HOT sauce)
- 1 medium white onion diced
- ½ red bell pepper diced
- 1 celery stalk diced
- 1 carrot cut on a bias
- 2 bay leafs
- 1tbs Old Bay Seasoning
- 1tsp Better Than Bouillon Clam Base
- 2 cups chicken stock
- ½ cup water
- 1½ cups white rice
- 1tbs butter
- 2tbs vegetable oil
- salt and pepper to taste
- Rinse rice at least three times and place in water to soak.
- Place shrimp on plate in single layer and sprinkle with Old Bay seasoning.
- Cut Andouille sausage into ½” pieces.
- Heat two medium sized pans on medium heat.
- Put vegetable oil and 1 tbs of butter in one of the medium sized pans and 1tbs oil in the other.
- Season chicken breast with Creole seasoning and add to pan with oil and cook until chicken
temperature in middle is at least 155°. Remove chicken from pan and cut into 1/2” cubes and reserve.
- Add sausage to pan with oil only and heat until hot. Remove from heat and reserve.
- Put butter in a pot and heat on med-low.
- Add vegetables to pot and sweat, but don’t heat enough to change color (sauté).
- Increase heat to medium and add clam base, chicken stock and water to pot and bring to boil
- Add chicken and sausage to pot.
- Remove rice from water and add to pot.
- Reduce temperature cover and simmer for twenty minutes.
- Remove from heat, add shrimp, fluff rice, cover again and let set for ten minutes.
- Serve and enjoy.
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