New recipes

Shrimp and Chicken Jambalaya

Shrimp and Chicken Jambalaya

Ingredients

  • 2 Tablespoons butter
  • 1 Pound chicken thigh meat, cut into 1 inch cubes
  • 2 Cups onion, diced medium
  • 1 Cup celery, diced medium
  • 1 Cup red bell pepper, diced medium
  • 1 Cup green bell pepper, diced medium
  • 1 Tablespoon jalapeno pepper, diced small
  • 1/2 Cup garlic, chopped
  • 1/2 Cup green onion, sliced
  • 1 smoked turkey leg
  • 1 Teaspoon cayenne powder
  • 1 Tablespoon dark chili powder
  • 1 Tablespoon fresh thyme, chopped
  • 32 Ounces chicken stock
  • 32 Ounces shrimp stock
  • 1 Tablespoon Crystal Hot Sauce
  • 1 1/2 Teaspoon Worcestershire sauce
  • 1 Teaspoon Steen's Sugarcane Vinegar
  • 2 bay leaves
  • salt, to taste
  • 2 Teaspoons ground black pepper
  • 4 Cups long grain rice
  • 1 Pound shrimp, peeled, deveined, 31-35ct.

Directions

In a large pot or a Dutch oven, melt the butter and heat up over medium-high heat.

Brown the chicken cubes with salt and pepper. Once the chicken is browned turn the heat off and remove the chicken while leaving the fat in the pan.

Put the heat back on high, and add the onions, bell peppers, celery, jalapeno, garlic and green onions and brown well.

Add the cayenne and chili powder and keep browning for one more minute.

Add the chicken stock, shrimp stock, fresh thyme, turkey leg, hot sauce, Worcestershire, vinegar, bay leaves, chicken meat and season the liquid with salt and pepper.

Let simmer for about 30 minutes until the chicken is tender. Next, add the rice and shrimp, stir it in well.

Cover the pot with a lid and cook for 20 minutes. Once it is done, fluff the rice to let the extra steam out and then enjoy.

Nutritional Facts

Servings6

Calories Per Serving977

Folate equivalent (total)89µg22%

Riboflavin (B2)0.8mg63.9%


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.


I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Share this:

Related

Leave a Reply Cancel reply

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.