Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Sauces and Dressings Sides Soups Spice Mixes
RECIPES/Entrees
Jambalaya
There are many ways to make Jambalaya. I wouldn’t admit to any real Cajun that I use a “recipe” for Jambalaya let alone measure what I put in. Chicken and celery other common ingredients that are used. Feel free to be creative. Consider this a good start. Also, serve with French bread and/or Asiago Cheese bread. A fresh fruit salad nicely compliments the Jambalaya (a sweet-hot thing).
0 REVIEWS
Recommended Servings
6
COOKING
REVIEWS
INGREDIENTS
2 quarts chicken broth
2 pounds medium shrimp, peeled, save the shells
2 to 3 tablespoon olive oil
1 pound Andouille sausage sliced into 1/4-inch thick rounds
1 cup chopped green bell peppers
2 cups chopped onions
3 jalapeno peppers, chopped (for spicy, leave seeds in; for not as spicy, remove seeds and rinse in warm water – this part may make you cough)
6 cloves garlic, minced or chopped
1/2 cup diced tomatoes
1/2 cup tomato juice
1/2 cup tomato paste (a 6 ounce can works well)
2 bay leaves
1/2 teaspoon crushed red chili flakes
salt to taste
1/4 teaspoon freshly ground black pepper
1 1/2 cups long-grain rice
1 tablespoon chopped fresh basil, or 1 teaspoon dried
Instructions
In a large stockpot, bring the chicken broth and reserved shrimp shells to a simmer. Let simmer for a minimum of 10 minutes (of course, get it started and you can go to the next step). Then strain and set the broth aside until ready to use in step three.
In a second large stockpot, heat the olive oil and add sliced sausage, and cook it until lightly browned. Add the bell peppers, and onions. Cook for about 10 minutes. Add the jalapenos and garlic and sauté for 5 minutes. Stir in the diced tomatoes, tomato juice, tomato paste, and bay leaves.
Add the chicken broth from the first step and the crushed red chili flakes. Season with salt and pepper. Add the long-grain rice, cover and bring to a simmer. Continue to simmer for about 18 to 20 minutes or until rice has cooked and most of the liquid is absorbed. Be careful to keep it to a simmer and stir occasionally so the rice does not stick to the bottom. Also, if you are scaling this up and making a larger batch, the rice cooking time will increase. You want to give the rice ample time to absorb the liquid.
Finally, stir in the basil and add the shrimp. Cook with the cover off for about 5 minutes longer or until shrimp are done. Be sure that the rice is cooked before you add the shrimp, so the shrimp won't be overcook. Serve immediately. This will be thick enough to serve on a plate and eat with a fork.
RECIPE FACTS

Servings: 6

Nutritional information per serving

Never even thought about that part

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!
DOWNLOAD NOW
IMAGE DETAIL