Monday, July 11, 2011


 When I visited Earth Fare last week with my friend, I picked up some of their Andouille Sausage, they make it fresh in the store, and that coupled with re-reading one of my favorite recipe books, made me hungry for  Jambalaya.     

Jambalaya with Andouille SausageSo, I made some and was so busy trying to beat the clock, (I did say I was hungry), and get it on the table in a timely fashion I didn't get any pictures until the end when I served it.    But it was good, and hit the spot for both of us.  

Here's the recipe.

2 Tbsp. Butter or olive oil
1 lb. raw smoked ham, coarsely diced
1 lb. fresh chicken, cut into chunks

2 links Andouille Sausage
1 Green Pepper, cut into chunks
2 lg. Onion, cut into chunks
2 garlic cloves, minced
4 2/3 cups  (2  17 oz. cans)  Tomatoes, diced or whole,
3 cups meat broth or chicken stock
1 bay leaf crushed
1/2 tsp. thyme
1/4 tsp. cayenne, or more to taste
1/4 tsp. pepper
2 cups long grain rice
1 lb. fresh shrimp, cooked, shelled and cleaned  (optional)

Melt butter or use olive oil, brown off the sausage and chicken, throw in the pepper, onion and garlic,  cook for a minute.   Add remaining ingredients except for the rice and shrimp, and bring to a boil.   Gradually stir in the rice.   Cover and simmer for about 30 minutes, or until the rice is tender and the liquid is absorbed.    Add the shrimp, and more seasoning (cayenne) and serve.

Now, I don't use shrimp in it, and got so busy yesterday I forgot to take the ham out of the fridge and add it.  OOPS,  it was still good.    I also cut the recipe in half, since there's only two of us, but I still have a lot left over.   And it was very good for breakfast, lol.    This recipe is a little saucy, and not dry at all. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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