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Ralph’s

Jambalaya / Jambalasta

Ingredients

2 cup shredded chicken 4 bay leaves
2 cup chopped Andouille (or smoked sausage) 1 tsp red pepper
1 medium chopped onion 1 tsp black pepper
1 large chopped bell pepper 1 tsp white pepper
4-5 stalks chopped celery 1 tsp salt
1.5 tsp minced garlic 1 tsp dry mustard
4 tbsp butter (1 stick) ½ tsp cumin
4-5 cups chicken stock ½ tsp dried thyme
2 cups dry white rice NOTE:
If you want to add Shrimp or Crawfish,
you will need1 lb of seafood and a 8 oz
can of Rotel tomatoes.

Lagniappe

Combine all the seasoning ingredients in a small bowl and set aside.

In a large heavy skillet (preferably cast iron) melt the butter, add the chicken
and sausage (Andouille, Polish, Kielbasa, Smoked) and cook for 5 min.

Add the onions, bell peppers, celery, garlic and seasoning mix to the meat
and cook till browned (10-12 min) stirring constantly, scraping the bottom of
the pan often. If you are making the traditional jambalaya with rice, now is
the time to add the 2 cups uncooked rice along with the shrimp or crawfish if
you are making a seafood type Jambalaya.

Cook the dry rice about 5 more minutes in the meat and vegetable mixture. If
you are going to serve your jambalaya with pasta (Jambalasta), just
disregard this step and do not add any rice.

Add the chicken stock, bring to a boil and simmer for 20 minutes, if you are
adding shrimp or crawfish, add the 80z can of Rotel tomatoes along with the
chicken stock. If you are making traditional rice jambalaya, make sure rice is
tender (about 20 minutes). To make Jambalasta, mix the sauce with cooked
fettuccine type pasta. If you like your traditional jambalaya crunchy as a base
for Shrimp Creole, bake in the oven for an additional 20 minutes at 350-400

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