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Old 01-02-2005, 11:28 PM   #1
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Jambalaya

This Jambalaya recipe is the one that Lifter asked for. I found this recipe a long time ago in one of the local newspapers. It is a favorite of mine to take to potlucks.

Jambalaya

2 California bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon gumbo file powder
1 teaspoon garlic powder
teaspoon cayenne pepper
teaspoon ground cumin
teaspoon dried thyme leaves
1 large onion chopped
2 stalks celery, finely sliced
2 bell peppers, chopped
6 oz. thick sliced ham, diced
1 pound little smoked sausages, cut each sausage in half
4 tablespoons oil
2 cups converted rice
4 cups chicken broth

Combine the first eight ingredients together in a small bowl. Prepare vegetables and meats as directed. Heat the oil, saute the meats for about 5 minutes, then add the vegetables and spices, and cook for 10 minutes, stirring constantly. Add the raw converted rice and cook for 5 more minutes. Add the broth and bring mixture to boil, stirring well. Reduce heat and simmer 20 minutes until rice is tender, but not mushy. Remove bay leaves before serving.

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Old 01-03-2005, 02:23 AM   #2
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This sounds great! I will have to try this soon.

:) Barbara
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Old 01-16-2006, 08:39 PM   #3
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That's a good lookin' recipe, Mish. I learned how to fix jambalaya in Gonzales, La, and your method is right on. Thank you for not using tomatoes...they don't do that in Gonzales.
They always started with a good smoked sausage, and then added whatever they had on hand...chicken, shrimp, rabbit, and/or other things. One shouldn't ask too many questions about something that tastes so good.

Sometimes I really miss the bayous.
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Old 01-16-2006, 09:56 PM   #4
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You are very welcome, Constance. I am glad that you like the recipe and I am sure that mish would will, too!!
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Old 05-04-2006, 07:30 PM   #5
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I love this recipe! We did cut the spiciness down a bit (for my younger boy) and rather than using little sausages, I cut up polish sausage. It was fantastic and the leftovers (what little there was, as we ate so much!) were great too.
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Old 05-05-2006, 10:58 AM   #6
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Quote:
Originally Posted by SierraCook
You are very welcome, Constance. I am glad that you like the recipe and I am sure that mish would will, too!!
Duh! Sometimes I think I'm losing my mind.
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Old 05-05-2006, 01:15 PM   #7
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Quote:
Originally Posted by Constance
Duh! Sometimes I think I'm losing my mind.
Hey - if you find it, see if mine's in there too
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Old 05-05-2006, 08:32 PM   #8
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Quote:
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Hey - if you find it, see if mine's in there too
Can't make you any promises Jkath...I think it's too late for me.

One thing about it...if we weren't crazy, we would all go insane. (Jimmy Buffet)
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Old 05-05-2006, 10:19 PM   #9
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Quote:
Originally Posted by Constance
...Thank you for not using tomatoes...they don't do that in Gonzales...
Constance, I use Paul Prudhomme's recipe for chicken and tasso jambalaya and it contains tomatos. I didn't know tomatos were not traditional.
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Old 05-06-2006, 09:43 AM   #10
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Throw in a real hot pepper or two. A bell pepper is too weak!!!
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