Today Matt Swaim of the Sonrise Morning Show, Sacred Heart Radio chatted about Valentine’s Day coming up and also about Fat Tuesday, the day before Lent starts. I shared 2 recipes – the caramel chocolate fondue is on this site in another post. Here’s the jambalaya recipe we talked about. It is so good and from friend and colleague, Karen Gibson.
Fat Tuesday Jambalaya
Karen Gibson is one of the most fun chefs I know. Karen is “the soup addict” and her site soupaddict.com is full of wonderful meals in bowls. Salads, soups, you name it and Karen has made it. Here’s her perfect recipe for Fat Tuesday. Don’t be put off by the long list of ingredients, either. Worth the time!
One of Louisiana’s most delicious dishes, Jambalaya is a hearty meal of meat and spices, served over rice.
Course Main CourseCuisine American
Prep Time 20 minutesCook Time 1 hour 10 minutesTotal Time 1 hour 30 minutes
Servings 6Calories 360kcalAuthor Karen GibsonIngredients
- 1 lb. chicken breasts cut into rough 1/2 pieces
- 1/2 lb. andouille sausage cut into thin slices or removed from casing and crumbled
- 1/2 lb. shrimp peeled and deveined
- 1 tablespoon canola oil
- 3 tablespoons butter
- 1 large onion chopped
- 2 green onions chopped
- 1 large red bell pepper chopped
- 1 small green bell pepper chopped
- 4 ribs celery chopped
- 1 tablespoon Creole seasoning divided
- 2 cups chicken broth or stock
- 1 cup of water
- 2 teaspoons fish sauce optional
- 2 cups rice
- 2 bay leaves
- 8 oz. smoked sausage fully cooked sliced into 1/4″ half moons
- 1/2 teaspoon thyme or one large sprig fresh thyme leaves removed, stem discarded
- Place oil in large Dutch oven over medium heat. Add the chicken and andouille sausage and cook until browned. Remove meat to a bowl.
- Add butter to the pot and scrap up any brown bits that formed while cooking the meat. Add all the veggies (onions, peppers, celery) and saute until softened, about 6 minutes. Sprinkle Creole seasonings over vegetables and stir to combine.
- Add chicken stock, water, fish sauce and bay leaves. Bring to a boil, then reduce heat to maintain a good simmer. Add the reserved meat and the smoked sausage and cover the pot. You want to cook the jambalaya for a total of an hour from this point.
- Check the package directions on your rice, and, calculating backwards from an hour, add the rice to the simmering jambalaya to coincide with the completion of cooking time. Cover. Check the jambalaya frequently, stirring only minimally, and add water a little at a time if the mixture seems too clumpy or pasty. It should not be soupy, but it should also not be a sticky ball of stuff. Add the shrimp 10 minutes before the end of cooking. After the shrimp have pinked up and turned opaque, turn off the heat and allow the jambalaya to rest for 10-15 minutes.
- Taste and adjust seasonings, adding salt and pepper or more Creole seasonings, if necessary. Remove the bay leaves before serving.
- This dish can be made ahead and refrigerated. Reheat, adding liquid if necessary.