This is a print preview of "Jammin' Jambalaya" recipe.

Jammin' Jambalaya Recipe
by Smokinhotchef

Jammin' Jambalaya

This is my take on jambalaya encompassing the essence of the dish without a lot of fuss. These flavors mimic the flavors that have been key to jambalaya since it's origin around the early 1800's. I omitted the traditional okra. Not a big fan of okra!! Nonwithall, this recipe is super simple, simply delicious. Great as a main course or a slammin' side dish. Either way, flavor orgy in your mouth! Oui Oui!!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: almost anything

Wine and Drink Pairings: spicy ales, full bodied wines, lemonades, sweet tea

Ingredients

  • 2 c. uncooked rice, rinsed thoroughly
  • 2 tsp. olive oil, plus more for drizzling
  • 2 turkey sausages links, casings removed
  • 1/2 c. diced cooked ham
  • 2 c. frozen veg. seasoning blend, red peppers, celery, and onion
  • 1 bottle clam juice
  • 1 small can diced tomatoes and green chilies
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 large bay leaf
  • 3 c. low sodium chicken broth
  • kosher salt and cracked black pepper to taste

Directions

  1. In a large saute pan with lid, bring heat up medium high and add olive oil. Carefully add turkey sausage and break up with a wooden spoon or potato masher. Cook until no longer pink about 5 minutes.
  2. Stir in diced cooked ham.
  3. Add vegetable blend and clam juice. Cook several minutes until pan has been de-glazed and aromatic. Add can of tomatoes and chilies, bay leaf, spices and rice.
  4. Stir to coat rice with flavors and add chicken broth. Bring up to a boil and let cook about 5 minutes, then reduce heat to simmer and cover. Let simmer until rice is fully cooked about 20 minutes. Fluff with a fork and season with kosher salt and pepper to taste and drizzle with olive oil before serving.