All-Meat Jambalaya

30m
Prep Time
40m
Cook Time
1h 10m
Ready In

Recipe: #11462

December 10, 2013



"Most jambalayas have seafood in them. This one doesn't, rather lots of chicken, beef, pork and sausage and I plan on making it very soon. Recipe by Executive Chef of Commander's Palace and co-author of Commander's Kitchen."

Original is 9 servings

Nutritional

  • Serving Size: 1 (567.7 g)
  • Calories 733.7
  • Total Fat - 34.9 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 147.3 mg
  • Sodium - 757.8 mg
  • Total Carbohydrate - 63 g
  • Dietary Fiber - 4.6 g
  • Sugars - 3.8 g
  • Protein - 40.7 g
  • Calcium - 88.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 49 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Sprinkle chicken, beef and pork generously with 2 tablespoons Creole Seasoning. Melt butter in heavy large Dutch oven over high heat. Working in batches, add meat and cook until brown, about 10 minutes. Add andouille and cook until brown, about 5 minutes. Using slotted spoon, transfer meats and sausage to large bowl; set aside. Return any accumulated juices from bowl to pot.

Step 2

Add bell peppers, onions, celery, garlic and bay leaves to pot. Season with 1 1/2 tablespoons Creole Seasoning. Do not stir until vegetables start to brown, about 6 minutes. Stir; then cook until vegetables are deep brown, about 8 minutes longer.

Step 3

Return meats and sausage to pot. Add rice; stir to blend. Add water. Bring to boil, stirring occasionally to prevent rice from sticking. Simmer, stirring occasionally, until most of liquid is absorbed, about 15 minutes. Remove from heat. Let rest until rice is tender, about 3 minutes. Discard bay leaves. Season jambalaya to taste with salt, black pepper and hot pepper sauce. Fold in green onions.

Step 4

Spoon jambalaya into bowls and serve.

Tips


No special items needed.

0 Reviews

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