This recipe is a hearty meal. Our family enjoys it in the winter as it is intended to feed a hearty appetite. I like to serve it with fresh green beans and dinner rolls.
This is a spicy recipe. If you prefer something milder, reduce the amount of cayenne pepper. You can also substitute a sweet sausage rather than using a spice smoked sausage. It will change the flavor substantially. As the spices simmer, the jambalaya will take on the heat of the pepper and spicy sausage.
If you have allergies to shellfish, the shrimp can be omitted. Omitting this ingredient will not compromise the general flavor of the dish. For consistency purposed, increase the amount of the other meats used.
This is a hearty recipe and has to simmer for quite a while to allow the rice to cook, be sure you have a thick boiling pot to cook this in or it will scorch. As it simmers, stir it often to keep the heavier items moving.
- 1 Pound diced ham
- 1 Pound spicy smoked sausage, sliced
- 1 Pound chicken breast
- 1 Pound shrimp (peeled and deveined)
- 4 Tablespoons flour
- 2 Teaspoons file power
- 3 Cloves garlic, minced
- 3 Stalks green onion, chopped
- 1 Large green bell pepper
- 2 Large tomatoes, peeled and diced (may substitute canned diced tomatoes)
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon cayenne pepper
- 1/4 Teaspoon thyme
- 1/4 Teaspoon allspice
- 1 Teaspoon salt
- 1 Bay leaf
- 2 Cups chicken broth
- 1-1/2 Cups rice, uncooked
- In a large saucepan add cooking oil.
- Lightly sauté diced ham and sausage. Remove and set aside.
- Sauté chicken until firm, with no pink. Remove, cool, cube and set aside.
- Add butter to saucepan.
- Mix flour and dried seasonings—file, black and cayenne pepper, thyme, allspice and salt.
- Stir constantly until thick, paste-like until a roux has formed. Approximately 5-7 minutes.
- Stir into roux mix, garlic, green onions, and bell pepper until just tender; approximately 8-10 minutes.
- Stir into roux mixture tomatoes and cook, stirring occasionally until mixture is well blended, approximately 10-15 minutes.
- Add chicken, ham and sausage into mixture and blend well.
- Pour in chicken broth and stir in uncooked rice.
- Make sure liquid covered all ingredients.
- Bring mixture to a boil and add shrimp.
- Cover and reduce heat.
- Simmer until rice is tender, approximately 1 to 1.5 hours.
- Stir as needed to prevent scorching.
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