Deb's Down Home Jambalaya
Try this Deb's Down Home Jambalaya recipe.
Try this Deb's Down Home Jambalaya recipe.
- salt to taste
- black pepper to taste
- 1 tbsp flour
- 1 large onion diced
- cooked white rice
- 1/2 tsp thyme
- 2 tbsp parsley flakes
- 1 small chicken
- 1/2 lb cooked ham
- 1/2 lb smoked sausage
- 2 tbsp minced garlic (i use the jar kind in oil)
- 1 small green bellpepper diced
- 1 small red bellpepper diced
- 1 lb can diced tomatoes (juice too)
- 1 can(s) diced rotel tomatoes (optional)
- 1 or 2 bay leaves
- 1/4 tsp cayenne pepper (more if you like or dare)
- 1/2 lb medium peeled deveined shrimp
- Carbohydrate 311.536775777721 g
- Cholesterol 1196.24083355 mg
- Fat 273.93388011027 g
- Fiber 5.74475012392062 g
- Protein 342.739276434865 g
- Saturated Fat 82.277042688007 g
- Serving Size 1 1 recipe (3222g)
- Sodium 8370.66286497751 mg
- Sugar 305.7920256538 g
- Trans Fat 25.0613381813371 g
- Calories 5185 calories
Step-by-step
- Boil and debone chicken, reserving all broth. I strain my broth and set aside. Sometimes I cook the chicken the day before and put broth in the fridge. This way, I can skim off all of the extra fat.
- Cut sausage into small circles and cut up ham into small pieces. In a large skillet, brown sausage and ham. Cook for a while until most of the grease is cooked out. Remove meat from skillet. Add just enough chicken broth to cover the bottom of the skillet and stir, getting the brown drippings from the skillet stirred in (deglaze the pan, as my husband says). Add onion and bell peppers. Sauté until tender and add garlic at the end.
- Stir in flour. I never measure the flour, just stir in small amounts until the liquid is absorbed. I usually transfer this mixture into a large stock pot at this time.
- Add remaining chicken broth and bring back up to temperature... hot, not necessarily boiling. You want a lot of juice, so you can add water or canned chicken broth as needed. I use the canned broth first and then a little water if needed.
- Add tomatoes (juice included), parsley, salt, pepper, bay leaf(s), thyme and cayenne. Bring to a boil.
- Add chicken, sausage and ham. Reduce heat, cover and simmer for about an hour... stirring occasionally.
- Add shrimp about 10 minutes before serving.
- Serve in a bowl over cooked white rice so you can get a lot of the juice. We eat regular saltine crackers with it. The crackers seem to be the right flavor combination for this.
- MY TIPS: I never measure anything. I just put as much of what I like into it. I love the sausage and the shrimp the best, so I usually add more of those.
- This makes a lot, especially when you increase the ingredients, so I usually cook it in a large stock pot.
- I add a can of Rotel, mostly for that little bit of spice. We love it a little spicy, so I add more cayenne. Most of the time I add 2 bay leaves.
- This recipe originally called for adding the rice raw and letting it cook with the jambalaya... DON'T!!!! That will make it thick and the juice is really good, so just pour it over the rice.
- Do yourself a favor and buy medium shrimp already peeled and deveined. I buy the frozen, cooked ones with the tails on. Thaw them and all you have to do is remove the tails which doesn't take long.
- You can wait until close to the end to add the chicken, but I think it will shred no matter when you add it.
- This always tastes better the next day, when the spices have set in overnight. You can freeze it if you want. I usually take some out BEFORE adding the shrimp to freeze if I know I have more than I need. Then for a quick meal, all I have to do is add some shrimp and cook some rice.
Deb's Down Home Jambalaya: A Taste of Comfort
The aroma of simmering spices, the sizzle of sausage, the comforting warmth of a hearty stew – these are the hallmarks of a truly satisfying meal. And for me, nothing embodies that feeling quite like a big pot of jambalaya. This isn't just a recipe; it's a tradition, a story passed down through generations of family gatherings and cherished memories. My jambalaya isn't some fussy, complicated affair. It's a down-home, feel-good dish that anyone can master, regardless of their culinary skills. It's a testament to the magic of simple ingredients brought together in perfect harmony.
My jambalaya recipe is less of a strict set of instructions and more of a guideline. It's a celebration of improvisation, a chance to let your own taste buds be your guide. Feel free to tweak it, to adjust the seasoning, to add your personal touch. The beauty of this recipe lies in its adaptability. One day, you might find yourself craving a spicier kick, adding a generous pinch of cayenne pepper. Another day, you might opt for a milder version, letting the subtle flavors of the herbs and spices take center stage. The possibilities are truly endless.
A Culinary Journey Through Time
Cooking, for me, is more than just preparing a meal; it's a journey through time. Each ingredient holds a story, a connection to the past. The plump, juicy tomatoes, bursting with sunshine, transport me back to childhood summers spent in my grandmother's garden. The fragrant bay leaves, their earthy aroma filling the air, evoke memories of family dinners, laughter echoing around the table. And the tender, succulent chicken, slow-cooked to perfection, represents the warmth and comfort of home.
This jambalaya is a reflection of that journey, a tapestry woven from threads of tradition and innovation. It's a tribute to the simple pleasures in life – the shared meals, the comforting flavors, the feeling of belonging. It's a dish that brings people together, bridging generations and creating lasting memories.
More Than Just a Meal: A Celebration of Flavor
The vibrant colors of the bell peppers, the rich brown of the sausage, the glistening red of the tomatoes – this jambalaya is a feast for the eyes as much as it is for the palate. Each bite is an explosion of flavors and textures, a symphony of tastes that dance on your tongue. The savory sausage mingles with the tender chicken, the sweetness of the peppers balances the spice of the cayenne, and the earthy aroma of the bay leaves permeates every spoonful. It's a dish that's both satisfying and delightful, a culinary experience that will leave you wanting more.
The Heart of Home Cooking
My kitchen is where the magic happens. It's a place where ingredients transform into culinary masterpieces, where aromas fill the air, and where the warmth of home is always present. It’s not just about the recipes themselves, but about the memories created within those walls. This jambalaya recipe represents that perfectly. It’s a culmination of experiences, family recipes, and a deep love for good food and good company.
Sharing the Bounty
I love sharing my jambalaya with friends and family, watching their faces light up as they take their first bite. It's a moment of pure joy, a connection forged through the simple act of sharing a meal. This dish is a testament to the power of food to bring people together, to create a sense of community, and to nourish both body and soul.
So, gather your ingredients, gather your loved ones, and let's create some memories together over a steaming bowl of Deb's Down Home Jambalaya. Let the aromas transport you, the flavors delight you, and the warmth of this comforting dish fill your heart. This is more than just a recipe; it's an experience waiting to be shared.
Ingredients: A Symphony of Flavors
The magic of this Jambalaya lies not just in the cooking process, but also in the quality of the ingredients. Selecting the freshest, highest quality ingredients will elevate the dish to new heights of flavor and aroma. Take your time, explore your local farmer's markets, and let the vibrant colors and enticing scents guide your choices.
Simple Steps to Success
While the steps are straightforward, the nuances in preparation will make all the difference. Don't rush the process; allow the flavors to meld and deepen as the jambalaya simmers gently. Remember, the best things in life are worth waiting for, and this culinary masterpiece is no exception.
