Jambalaya "me-oh-my-a" Recipe
Recipe information
Make Jambalaya "me-oh-my-a" in just 1h . Smoked chicken, spicy hot link, tasso ham and shrimp sautéed in a piquante tomato sauce and served over white rice. Spicy!
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Ingredients
Protein
Vegetables and Aromatics
Spices and Seasoning
Liquids
Rice
Preparation
1. Prepare the Rice
Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 3 cups of chicken broth. Bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
Cooking the Jambalaya
2. Sauté the Vegetables
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5-7 minutes or until the vegetables are softened.
3. Add Garlic and Meats
Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Add the smoked chicken, sliced hot link sausage, tasso ham, and shrimp to the pot. Cook for an additional 5 minutes, stirring occasionally.
4. Combine the Ingredients
Add the canned diced tomatoes (with juices), Cajun seasoning, bay leaves, salt, black pepper, and cayenne pepper to the pot. Stir to combine all the ingredients well.
5. Simmer the Jambalaya
Pour in 3 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 30 minutes, stirring occasionally, until the shrimp are cooked through and the flavors are melded.
Serving
6. Plate the Jambalaya
Remove the bay leaves from the jambalaya. Serve the jambalaya over the prepared white rice, garnishing with chopped green onions or parsley if desired.
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