Ingredients
- 1 broiler chicken, cut up, about 3 pounds
- paprika
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1/2 pound smoked sausage, thinly sliced
- 2 cans (14.5 ounces each) stewed tomatoes
- 2 cups chicken broth
- 1 cup long-grain rice
- 2 teaspoons leaf thyme, crumbled
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce (Tabasco)
- 1 pound shrimp, shelled and deveined
Preparation
Step 1
Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides.
Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce.
Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender.
Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.
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REVIEWS:
Awesome recipe! I'm in college and I make this a lot for myself. We have a family recipe that's pretty close to this one. The only differences are that we don't use paprika, but I have started too because I think its a good addition. Also I think it is better to use ground cayenne than Tabasco because it has more heat but not much flavor. I think Tabasco can sometimes be overpowering. Also you should try making it with vegetable oil or canola oil instead of olive oil because olive oil has a stronger flavor too that doesn't mix as well with some of the other flavors. And you can use a large fresh diced tomato instead of a canned tomato. Also I add a few bay leaves and a healthy amount of fresh parsley for some more flavors. What I do is I'll sometimes make this on Sunday but I'll use a quart and a half of beef stock (I prefer that over the chicken broth) and 3 cups of rice and then I have lunch and dinner until about Wednesday or Thursday. And if you are concerned about being healthy this dish goes well with steamed broccoli that has lemon juice and salt and black pepper to taste.
What great taste! This recipe was wonderful. I really did not change the spices, and used basmati rice, and thighs and breast meat, cut up.I used hot pepper flakes for the heat.My husband is so picky and he ate everything!He wants it more than just at Mardi gras.Thanks for a great recipe and really easy too.
Fantastic Jambalaya Recipe! We made this recipe for my brother's birthday yesterday and it was a smash hit. We followed the recipe explicitely with just a couple of changes. We had a larger party, so we doubled the recipe and since we like our food a bit spicy, we substituted some real peppers for the hot sauce and simmered the mix for a couple of hours instead of just 30 minutes. The following is a list of the peppers we used in a double batch all FINELY CHOPPED:3- Fresh Jalapeno, 3- Cirrano Chili, 2- Habanero, 2- Green Bell, 1- Red Bell, 1- Yellow Bell, 1. Make sure to chop the hot peppers very fine so no one gets a big burning chunk in their mouth, and either wear latex gloves when handling the hot peppers or make sure to scrub your hands thoroughly with dish soap after chopping them. The oils in these peppers can be very damaging to the eyes, so you don't want to scrimp on the handwashing after. Enjoy!
This is the best receipe for Jambalya I've ever had. I've given it to family and friends and they can't seem to get enough. I've cooked it with chicken and without. I prefer it without the chicken (with just the sausage and shrimp). EXCELLENT is all I can say. I give it the maximum stars allowed.
The BEST Jambalaya! This recipe was so easy to follow and to make. The only thing different that I did was to cook the sausage a little before adding it to the mixture, to get a little grease off of it. I shared this with friend and they to loved it and want the recipe. I give this a
Excellent! The whole family loved it and we will definitely eat this again"