JR’s Jambalaya
JR’s Jambalaya is a hearty, spice-laden delight that sings praises of the vibrant Creole and Cajun culinary traditions. This dish is a pot full of flavors, where the succulent chicken meets the spicy Andoulie sausage and the smoky ham. The burst of spices from the M-K range, combined with the textures of celery, peppers, and tomatoes, makes this jambalaya a dance of flavors and textures in every bite. The optional shrimp addition introduces a succulent, sea-fresh dimension to the dish. Whether you’re serving it for a family dinner or a festive occasion, JR’s Jambalaya is sure to be a showstopper. Grab a bowl, a big spoon, and let the jambalaya take you on a culinary journey through the heart of Louisiana!
Ingredients
- 1 Whole Chicken, boiled and diced
- 1 lb. Andouille Sausage, diced
- 1 lb. Boiled ham, diced
- 1 stick Butter
- 1 c. Flour
- 2 c. Onions, chopped
- 1 c. M-K Granulated Garlic
- 2 to 3 Converted Rice
- 1 (15-oz.) can Beef Broth
- 1/2 tsp. M-K Ground Allspice
- 1/2 tsp. M-K Ground Cumin
- 1/2 tsp. M-K Cayenne Red Pepper
- 1/2 tsp. M-K Ground White Pepper
- 4 stalks of Celery, chopped
- 2 Green Peppers, chopped
- 3 (15-oz.) cans of Diced Tomatoes or Tomato Product
- 1 lb. Raw Shrimp, peeled (optional)
Directions
- Begin by boiling the chicken, which will later be used for stock.
- In a separate pan, cook the sausage and ham in butter until they turn brown.
- Stir in the flour followed by the onion, M-K Granulated Garlic, rice, and beef broth. Keep stirring the mix; the rice will remain partially uncooked at this point.
- Add all the other M-K spices and ingredients, ensuring you give it a good stir.
- As you simmer the mix, ensure you stir occasionally.
- The Jambalaya will be ready in about 30 minutes.
- If you’re adding shrimp, ensure you do it 20 minutes before serving the dish.
