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| Try my Jambalaya recipe. It's legit! Posted by ssand Chicken, Sausage and Shrimp Jambalaya  on 12/5 at 8:58 pm#Ingredients: #2 large chicken breasts, bone in and skin on, chopped #1 pound peeled, deveined, cooked shrimp #1 link Andouille sausage, sliced (Country Pleasin’ recommended) #2 cups white rice #1 green bell pepper, chopped #1/2 large yellow onion, chopped #4 Roma tomatoes, chopped #28-ounce can whole, peeled tomatoes #16-ounce bag frozen okra #4 cups chicken stock #3 stalks celery, chopped #1 bunch celery leaves #2 tablespoons garlic, minced #5 bay leaves #2 tablespoons Worcestershire sauce #3-4 healthy dashes Tabasco #3 tablespoons salt #2 tablespoons pepper #2 tablespoons olive oil #Fill a large pot with six cups of water and add chicken breasts, two tablespoons of salt, one tablespoon of pepper, two bay leaves and celery leaves. Boil for 20 to 25 minutes. Meanwhile, throw sliced sausage in a large stockpot on medium-high heat. Cook for eight to 10 minutes or until browned. Take out sausage and place on paper towels to drain. Add in olive oil, bell pepper, onion, celery, tomatoes and cook for five minutes. Add garlic, bay leaves, Worcestershire, Tabasco, one tablespoon salt and one tablespoon pepper, and cook for another two to three minutes. #Pour in rice and slowly add chicken stock, stirring constantly. Add okra, chicken and sausage, and stir until well combined. Cook on medium heat for about 20 minutes or until rice is tender and has absorbed the liquid. If you need more liquid after 20 minutes, use leftover chicken stock from cooking chicken breasts. Add shrimp and let cook for another 5-10 minutes. Turn off heat and serve with hot, fresh, buttered French bread. Use parsley sprigs for garnish and add more hot sauce, if desired. Don't hate! .  Reply • Back to Top |
| nO SHIMPS FOR ME AnD SOUNDS LIKE A LOT FOR JUS 2 CUPS o RICE. shite caps on.... Reply • Back to Top |
 Reply • Back to Top |
I stopped at tomatoes.  Reply • Back to Top |
| I just glanced and saw "cooked shrimp" and said no way Jose. Reply • Back to Top |
| Okra in jambalaya...that's a new one for me. And it does seem like a lot of stuff (4 Roma tomatoes + 28 oz canned tomatoes + 16 oz bag okra + 3 celery stalks, and also 6 cups of water + 4 cups of stock) for only 2 cups of rice and such a small amount of meat. But if you like it, enjoy!  ETA: Just read through it again--I guess the chicken breasts are boiled in one pot with the water, and then the rice & stock are added to the sausage pot? This post was edited on 12/5 at 9:24 pm Reply • Back to Top |
| I'll take your word for it Reply • Back to Top |
| huh. Reply • Back to Top |
| Needs more maters and double down on the okra, too, so you capture that true jam texture, color and flavor. Otherwise, your recipe is legit! Reply • Back to Top |
quote: duck Reply • Back to Top |
| They serve that recipe at a great little cajun restaurant in Sheboygan, Wisconson. The owner told me he was originally from Minden, so you know it was authentic! Reply • Back to Top |
quote: This  Reply • Back to Top |
| Tomatoes? GTFO Reply • Back to Top |
| Seriously? Reply • Back to Top |
| No okra, no tomatoes, not using but thanks anyway! Reply • Back to Top |
| Ate mine with a side of mustard pickle pie So good Reply • Back to Top |
 I stopped at the first step.  Boiling chicken instead of browning = Reply • Back to Top |
quote: who made that shit? that was hilarious Reply • Back to Top |
| fricking el gaucho Reply • Back to Top |
| Good call on the side dish, but I'd think the OP needs to add capers and olives to his recipe to keep it truly authentic. Reply • Back to Top • Refresh |
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