We’ve been celebrating for a whole week now! Our parents, Ron and Marilyn, are celebrating 50 years of marriage. Rather than a single reception or special dinner, we have all gathered on Lake MIchigan for a whole week of family time. Of course, OF COURSE, this time has been filled with excellent food. We all took turns cooking dinner. On Wednesday, our dear sister-in-law, Michele, prepared Joyful Jambalaya. It was excellent and filled us all up. I was delighted to get a new recipe to share with you.
Joyful Jambalaya
(Feeds 16. You may need to scale down for a smaller crowd, unless you really like leftovers.)
Cook in a skillet:
- 4 pounds Andouille sausage (we actually had two separate pots of jambalaya to accommodate two degrees of spiciness in sausage)
- 4 pounds chicken, cut into chunks
- 2 pounds ham, cut into chunks
Set aside.
In extra large stockpot, saute in butter or olive oil:
- 4 c. celery, cut into chunks
- 2 large onions, chopped
- 4 bell peppers, chopped (we used 1 green bell, one red bell, one yellow bell and one orange pepper; this dramatically increased the “prettiness” of this dish!)
Add in:
- Creole seasoning to taste (You find this seasoning in a large shaker container–sometimes it’s located by the spices and sometimes you can find it back by the meat counter)
- garlic salt, salt and pepper to taste
- cooked meats
- 3 c. uncooked long-grain rice
- 80 ounces of chicken broth
- 2 28 oz. cans of diced tomatoes with juice
Bring to a boil and then simmer on low for 30-40 minutes.
If this starts to get too thick, add more water. You’re shooting for a stew-type thickness–not soup. Serve, garnished with chopped green onions. Be sure you have plenty of water nearby to quench the fires of Creole seasoning.
What I love about this recipe is that I can make it as spicy or non-spicy as my cooking audience requires. Michele made two pots so that she could use SUPER hot Andouille sausage as well as mild stuff.
The flavors were all wonderful and we are still enjoying the leftovers. In fact, our next post is going to be a MSK original on exactly HOW to use those delicious leftover!
Barb
4 Comments
August 14, 2008 at 8:22 pm
As I read this, I am remembering that I also used a small jar of minced garlic in each pot (since our family is thankfully garlic enlightened). I used some garlic salt on the chicken while I was cooking it, but not in the pot itself. Of course people can do whatever they want regarding the garlic issue, but I thought I’d throw that in!
August 18, 2008 at 10:12 pm
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August 19, 2008 at 6:06 am
[...] out the new Jambalaya recipe on My Sister’s Kitchen when you have [...]
August 23, 2008 at 3:29 am
I have been the happy recipient of this recipe several times now. It is soooo yummy I don’t have enough good words to describe it.
