Cajun Jambalaya

By:  Raven Wing  •  7 months ago  •  14 comments

Cajun Jambalaya

Leave a comment to auto-join group THE NEWSTALKERS COOKBOOK



3    -     links hot Italian sausage (casing removed), break into small pieces

3    -     big links Andouille  (Cajon sausage, pronounced an-do-ee), cut lengthwise and slice into ½ pieces.

½   -     cup Tasso (Cajun spiced and smoked ham), dice into 3/8 inch pieces

2    -     cups smoked ham cut into ½ inch pieces

2    -     cups diced onions

2    -     bell peppers, diced

4    -     stalks celery, diced

1    -     heaping tablespoon fresh minced garlic

1    -     small bunch green onions (about 5), cut small

¼   -     cup fresh parsley, diced or finely chopped

5    -     bay leaves

1    -     tsp. Thyme

1    -     16 oz. can whole tomatoes, chopped, with all liquid

2    -     cups chicken stock (if not homemade, Swanson’s Natural Goodness will work)

2    -     cups Uncle Ben’s converted rice

1  or  2 tbsp. olive oil


In a 6 qt. heavy pot, heat oil on med. to high, add Italian sausage and Tasso.  When sausage is about done, and bottom of pot is getting a nice dark brown sticky stuff on it (this is called MO-FLAVOR in Cajun), add onions, stir and cook until onions are translucent.  Add bell pepper, celery, celery and garlic, cook until tender.  Add bay leaves and Thyme, let this mixture stick just a little bit, but DO NOT BURN. 

Add rice and stir until coasted well in oil.  Add chicken stock and tomatoes with liquid and scrape bottom of pot so that all the flavor is incorporated.  Add Andouille sausage and smoked ham.  Stir and bring to a boil.  Reduce heat to a nice simmer, cover for 25 to 30 minutes, stirring every 10 minutes, until rice is done.

Once all liquid has been absorbed, add parsley and green onions.  Remove from heat and let set for 5-10 minutes.  Serve with French bread and a nice green salad.  Tobasco on the side or Parmesan cheese is also good.

NOTE: Andouille sausage and Tasso ham can be purchased at most Italian Deli’s.  YOU CAN’T SUBSTITUE THESE ITEMS, IT WON’T WORK If you can’t get smoked ham, ham steak rubbed with 2 tsp. of liquid smoke will work, but let it stand overnight in refrigerator.


jrGroupDiscuss - desc
smarty_function_ntUser_is_admin: user_id parameter required
1  luther28    7 months ago

Thank you Raven, saved me a trip to New Orleans :)

Although in truth I will omit the celery.

Raven Wing
1.1  author  Raven Wing  replied to  luther28 @1    7 months ago

Hi luther,

You are most welcome. (smile) 

This is a recipe that I learned from a Cajun Friend of my Aunt when I visited her in New Orleans several years ago. This recipe was her favorite and she shared it with me after I tasted it for dinner at her home. It became a staple in our family since then. 

For me, I leave out the bell peppers. (grin)

2  MrFrost    7 months ago

Could shrimp be added? 

Raven Wing
2.1  author  Raven Wing  replied to  MrFrost @2    7 months ago

Sure. That is one of the variations of the dish. You might try grilling the shrimp first then add it to the mixture, or bathing it in hot water with Old Bay for just a a couple minutes first before adding the rest of the mixture. Over done shrimp will not taste as good and tend to be tough. The length of time to pre-cook the shrimp depends on how big they are. 

2.1.1  MrFrost  replied to  Raven Wing @2.1    7 months ago

Ok, thank you. 

Citizen Kane-473667
3  Citizen Kane-473667    7 months ago

So many ways to fix it, and none I've tasted have been bad.

Thank you Raven, this is real close to my own recipe but I can't tell you mine simply because I never measure anything.

I actually cook regular long-grain rice separate and the rest of the sauce by itself, The rice gets rinsed and then the sauce is added and mixed well together so that it is a little less sticky.

As a heads up, brown your Andouille sausage and your tasso before you put it in the pot. It tastes SOOO much better that way. Use butter/margarine to help caramelize the meat faster. BTW, if you can't find Andouille, regular smoked sausage also will taste good. Please remember that Tasso has a LOT of salt in it and adjust accordingly! You can also substitute pulled or large diced chicken breast for Tasso.

If you're going to use shrimp in it, boil them first, but not in Old Bay. Use Zatarain's liquid Crab Boil. Add shrimp to boiling water and the liquid seasoning at the same time. Bring back to a boil and let them boil for only a minute. Shut off the fire and let soak.  The longer the soak, the hotter the shrimp!  I prefer NOT to salt the water before boiling the shrimp because to me, it makes them sweet-n-hot, but add salt to the boil water if you want before adding the shrimp. Adding a splash of lemon juice will also "brighten" the taste of the shrimp in the jambalaya.

Just a coonass throwing out some ideas for variations for you to try. Hope you like them!

BTW, there is also a brown version instead of the red.  It is also really, really good! Once again, I cook my rice on the side and then add the roux...but that's just me!

Raven Wing
3.1  author  Raven Wing  replied to  Citizen Kane-473667 @3    7 months ago
As a heads up, brown your Andouille sausage and your tasso before you put it in the pot.

Hi CK,

I do that too, as then there is not so much grease in the dish. Tasso is indeed a bit salty, that is why it is best to cook it first as well.

I myself can't use anything Crab as I am allergic to crab, but, those who are not may want to give it a try.

One thing about Jambalaya is that there are so many variations of it that it leaves the door open for a good deal of experimentation.

Thank you for your additional input, as it can open the door for others to test their own versions. jrSmiley_13_smiley_image.gif

Citizen Kane-473667
3.1.1  Citizen Kane-473667  replied to  Raven Wing @3.1    7 months ago
I myself can't use anything Crab as I am allergic to crab

The imitation crab meat is actually made from fish. When I season it with crab boil, it tastes pretty close to Blue Crab claw meat. Not the same texture mind you, but pretty near in taste. So close most people never notice the difference when I use it for stuffed crabs.

Raven Wing
3.1.2  author  Raven Wing  replied to  Citizen Kane-473667 @3.1.1    7 months ago

With the imitation crab meat I might be able to enjoy it.Crab is the only seafood I cannot eat. Thank goodness, as I love seafood of most any kind. While I like the taste of crab, it does not like me and lets me know in a most snarky way. jrSmiley_18_smiley_image.gif

My Niece's wedding will be coming up in November so I might try the Jambalaya with the imitation crab to take for her and her new Groom's next day dinner, and keep a bit for myself as well to try. 

Thanks for the heads up. jrSmiley_13_smiley_image.gif

3.1.3  TTGA  replied to  Raven Wing @3.1.2    7 months ago
My Niece's wedding will be coming up in November so I might try the Jambalaya with the imitation crab to take for her and her new Groom's next day dinner,

This one is just too good Raven.  On Jan. 3, 1971, my wife and I were married in Wisconsin.  Spent our first night at a Holiday Inn in the next town.  Our next day dinner was supposed to be going to a local pizza place.  We walked out of our room....right into a foot of new fallen snow.  After trying to get out of the parking lot, we decided that the restaurant in the motel was good enough.  In fact, it was good enough for the next six days.

Cut to our first apartment in Long Beach a month later. When we woke up, I was due to head for the other side of the Pacific for six weeks and she to go to the office she was working in.  As I came out of the shower, the building started swaying.  She got a bit alarmed and asked me what it was.  "Just a little earthquake, they have them all the time out here".  What it was, was a 7.2, almost directly under Long Beach, as she found out when she got to the office and all the file cabinet drawers were shaken out.  Luckily for me, I didn't get back for six weeks and she had cooled off a bit by then.

Raven Wing
3.1.4  author  Raven Wing  replied to  TTGA @3.1.3    7 months ago

Uh oh. Glad she had time to get over her anger and get happy to see you again. (grin)

I have lived in So Calif sine I was 16 y/o, and when we got our first small earthquake I didn't know what it was or what to do. It was during the time of the heated time of the Cold War and the threat of bomb attack by Russia was an everyday event. So I thought they had dropped a bomb somewhere that caused the shaking and swaying. Now I don't really get that excited when they happen. jrSmiley_74_smiley_image.gif

3.2  TTGA  replied to  Citizen Kane-473667 @3    7 months ago

When my wife makes this (from a Zatarain's box, she doesn't make it from scratch), she adds both the shrimp and crab meat.  Then I usually add a bunch of Tabasco sauce to my serving.  I like it a bit spicier than she does.  This one looks like it would taste a lot better than the stuff from a mix.

4  DRHunk    7 months ago

I love both Jambalaya and Gumbo. I admit my Jambalaya also comes from a Zatarain's box but i make my Gumbo from scratch with Chicken, Shrimp, and Sausage in it. I will have to post the recipe and pics next time i make it.

Raven Wing
4.1  author  Raven Wing  replied to  DRHunk @4    7 months ago
I will have to post the recipe and pics next time i make it.

Please do. It sounds great! I loves me some chicken gumbo.


Who is online

Sparty On

19 visitors