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 Sausage
So, 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.

Yield: 4-6 Servings


prep time: 10 minscook time: 30 minstotal time: 40 mins


2 Tbsp. Butter and  olive oil (1 tablespoon of each)
1 lb. raw smoked ham, coarsely diced
1 lb. fresh chicken, cut into chunks
2 links Andouille Sausage, cut into rings
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  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 and olive oil, brown off the sausage and chicken, throw in the pepper, onion and garlic,  cook for a minute.  Stir well.   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 let it heat through,  and more seasoning (cayenne) and serve.
Created using The Recipes Generator
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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