Jambalaya Recipe by Chris Gan
Cooking Instructions ~45 minutes 1 Gather your ingredients. 2 Prepare the vegetables. Dice the onion and bell peppers, and mince the garlic. 3 Prepare the meats. Dice the ham. Slice and halve the sausage. 4 Prepare the shrimp: remove their shells and tails and devein them. Note: I used fully cooked shrimp, but you could use raw. If you do, ensure that it is cooked through as described in step 9, below. 5 Heat the oil in a large Dutch oven or pot over a medium heat. Add the onion, peppers and garlic and sauté until they soften (~10 minutes). 6 If you prefer, sauté the meats separately. The meats I used were already fully cooked, but I like to brown them a little bit before I add them to the pot. 7 To the large pot or Dutch oven, add all of the spices, the sautéed meats, the chicken broth, the diced tomatoes, the tomato paste, Worcestershire sauce, salt and pepper. Stir well, cover, and bring to a boil. 8 Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. 9 Add the shrimp, and continue to cook for about five minutes until the shrimp are cooked through. 10 Remove the bay leaf, then season with salt and pepper, to taste. Serve with hot pepper sauce and parsley if you like. 1 Gather your ingredients. 1 Gather your ingredients. 2 Prepare the vegetables. Dice the onion and bell peppers, and mince the garlic. 2 Prepare the vegetables. Dice the onion and bell peppers, and mince the garlic. 3 Prepare the meats. Dice the ham. Slice and halve the sausage. 3 Prepare the meats. Dice the ham. Slice and halve the sausage. 4 Prepare the shrimp: remove their shells and tails and devein them. Note: I used fully cooked shrimp, but you could use raw. If you do, ensure that it is cooked through as described in step 9, below. 4 Prepare the shrimp: remove their shells and tails and devein them. Note: I used fully cooked shrimp, but you could use raw. If you do, ensure that it is cooked through as described in step 9, below. 5 Heat the oil in a large Dutch oven or pot over a medium heat. Add the onion, peppers and garlic and sauté until they soften (~10 minutes). 5 Heat the oil in a large Dutch oven or pot over a medium heat. Add the onion, peppers and garlic and sauté until they soften (~10 minutes). 6 If you prefer, sauté the meats separately. The meats I used were already fully cooked, but I like to brown them a little bit before I add them to the pot. 6 If you prefer, sauté the meats separately. The meats I used were already fully cooked, but I like to brown them a little bit before I add them to the pot. 7 To the large pot or Dutch oven, add all of the spices, the sautéed meats, the chicken broth, the diced tomatoes, the tomato paste, Worcestershire sauce, salt and pepper. Stir well, cover, and bring to a boil. 7 To the large pot or Dutch oven, add all of the spices, the sautéed meats, the chicken broth, the diced tomatoes, the tomato paste, Worcestershire sauce, salt and pepper. Stir well, cover, and bring to a boil. 8 Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. 8 Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. 9 Add the shrimp, and continue to cook for about five minutes until the shrimp are cooked through. 9 Add the shrimp, and continue to cook for about five minutes until the shrimp are cooked through. 10 Remove the bay leaf, then season with salt and pepper, to taste. Serve with hot pepper sauce and parsley if you like. 10 Remove the bay leaf, then season with salt and pepper, to taste. Serve with hot pepper sauce and parsley if you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vegan and GF Oatmeal creme pies Pineapple Margarita Venison Sloppy Joes Vegan and GF donuts GF poptarts Vegan and GF Oatmeal creme pies Pineapple Margarita Venison Sloppy Joes Vegan and GF donuts GF poptarts GF poptarts Vegan and GF donuts Vegan Lemon Curd/Pie Filling Vegan and GF Oatmeal creme pies ARBI Patte Muthiya White Pumpkin puri Butter Corn Maggi Khas khas kheer (poppy seeds kheer) Cucumber Roll Sushi かっぱ巻き Ghugni ---- A Bengali Street Snack, highly nutritious that you cannot deny GF poptarts Vegan and GF donuts Vegan Lemon Curd/Pie Filling Vegan and GF Oatmeal creme pies ARBI Patte Muthiya White Pumpkin puri Butter Corn Maggi Khas khas kheer (poppy seeds kheer) Cucumber Roll Sushi かっぱ巻き Ghugni ---- A Bengali Street Snack, highly nutritious that you cannot deny