Sir Loins of Beef Posted January 21, 2006 Share Posted January 21, 2006 Didn't know how many of you guys might want to try this-but back home this is traditional Saturday afternoon fare before you go to Tiger Stadium Sausage-Chicken -Ham Jambalaya 1lb-hot sausage or andouille cut in 1/2 inch cubes 1lb-diced ham 1lb-skinless uncooked chicken cut in 1/2 inch cubes 2 large onions 3 celery sticks 1 green pepper 3 green onions 2 bal leaves pinch of thyme 2 1/2 cups uncooked rice 3 cans tomatoes salt-pepper-oregano-tabasco-to taste chopped parsley-if using dried half as much Use a heavy or large pot with lid. Brown sausage add ham and chicken. After browning add all ingredients until tender then drain off the fat residue. Add tomatoes, cook a few minutes, add uncooked rice, salt,thyme, bay leaves. Cook uncovered 30 minutes. Turn occasionally with fork. Cover and simmer 1 hour stirring with fork so as not to stick. If needed, add a little water. Should cook dry, grain for grain. If you want to go seafood add before you simmer 1 hour. All jambalaya means is smothered. Good luck and enjoy with a couple of nice cool ones. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted January 21, 2006 Share Posted January 21, 2006 I make a sausage - shrimp jambalaya. Couldn't even begin to write out a recipe though. This is a great example of my cooking style: Plan on fixing a dish for 2, keep adding things to make it taste just right and end up with dinner for 20. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted January 21, 2006 Share Posted January 21, 2006 dam, that's sounding good. been quite a while since i made any. that's pretty much exactly how i do it, though sometimes without tomatoes. Quote Link to comment Share on other sites More sharing options...
darin3 Posted January 22, 2006 Share Posted January 22, 2006 (edited) Didn't know how many of you guys might want to try this-but back home this is traditional Saturday afternoon fare before you go to Tiger Stadium Sausage-Chicken -Ham Jambalaya 1lb-hot sausage or andouille cut in 1/2 inch cubes 1lb-diced ham 1lb-skinless uncooked chicken cut in 1/2 inch cubes 2 large onions 3 celery sticks 1 green pepper 3 green onions 2 bal leaves pinch of thyme 2 1/2 cups uncooked rice 3 cans tomatoes salt-pepper-oregano-tabasco-to taste chopped parsley-if using dried half as much Use a heavy or large pot with lid. Brown sausage add ham and chicken. After browning add all ingredients until tender then drain off the fat residue. Add tomatoes, cook a few minutes, add uncooked rice, salt,thyme, bay leaves. Cook uncovered 30 minutes. Turn occasionally with fork. Cover and simmer 1 hour stirring with fork so as not to stick. If needed, add a little water. Should cook dry, grain for grain. If you want to go seafood add before you simmer 1 hour. All jambalaya means is smothered. Good luck and enjoy with a couple of nice cool ones. 1280036[/snapback] No tomatoes in jambalaya... According to my "source", tomatoes in jambalaya is a very "New Orleans" thing to do. My source is from "The Jambalaya Capital of the World". I've had some goooood jambalaya over the past couple years, and will have a constant stream of it provided to me for the rest of my life. In any case, throw the tomatoes in there if that suits ya! Thanks for the recipe, sounds delicious! Edit to add link: here ya go! Edited January 22, 2006 by darin3 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.