Jambalaya Recipe

This Jambalaya recipe is a favorite of ours to serve at family gatherings, especially around Mardi Gras. The great thing about this recipe is, Jambalaya can be made ahead of time and reheated when needed.

There are many variations of Jambalaya recipes. Jambalaya is one of those "throw everything in but the kitchen sink" type recipes that serves as a great way to get rid of left overs. This is a simple recipe that can be put together quickly and forgotten about.

"......goodbye joe...me gotta go...me oh my oh......me gotta go pole the pirogue down the bayou......my yvonne the sweetest one me oh my oh......son of a gun we'll have big fun on the bayou......jambalaya and a crawfish pie and fillet gumbo...cause tonight I'm gonna see my ma cher amio.........."

Jambalaya Ingredients

• 8 Cups of Chicken Stock
• 2 14.5 Ounce Cans Diced Tomatos
• 2 Medium Onions (Chopped)
• 2 Medium Green Peppers (Chopped)
• 2 Stalks of Celery (Chopped)
• 1 Tablespoon Paprika
• 1/4 Cup Cajun Seasoning
• 4 Cups White Rice (Uncooked)
• 1/2 Stick Butter

In a large stock pot place the onions, green peppers, celery and 1/2 stick of butter. Saute over medium heat until the vegetables begin to carmalize. Add the chicken stock, diced tomatos and spices stir well, let simmer for about an hour.

After the Jambalaya has cooked for about an hour remove from heat and add the rice, stirring well. Let the mixture cool and refrigerate over night. Letting the Jambalaya sit over night lets the rice absorb all the seasonings and gives it a great flavor.

You can add any type of meat or seafood to the Jambalaya you wish. Chicken, sausage and shrimp are the most common but if you have some left over Pork or Ham that can be just as good, throw it in!

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