Southern Jambalaya

My dads Southern recipe.

Southern Jambalaya Ingredients

• 2 tablespoons vegetable oil

• 3 cups chopped onions

• 1 cup chopped green bell pepper

• 2 teaspoons salt

• 1 teaspoon cayenne pepper

• 1 pound andouille sausage, sliced

• 1? pounds skinless, boneless chicken meat, cut into bite-size pieces

• 3 bay leaves

• 3 cups uncooked medium grain white rice

• 6 cups water

• 1 cup chopped green onions

How to Make Southern Jambalaya

1. Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes.

2. Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.

Southern Jambalaya Nutritions

• Calories: 490.8 calories

• Carbohydrate: 53.8 g

• Cholesterol: 56.2 mg

• Fat: 21 g

• Fiber: 2.2 g

• Protein: 19.7 g

• SaturatedFat: 6.3 g

• ServingSize:

• Sodium: 913.3 mg

• Sugar: 3 g

• TransFat:

• UnsaturatedFat:

Southern Jambalaya Reviews

• There isnt much to add to this dish. Its spicy & easy to make. The only things I did different were: 1)didnt measure the onions/green peppers 2)used about 1/4 a white onion, 1/2 a red onion, and 3/4 of a large pepper. 3) used a local, southern spicy, packaged sausage 4)used 2 boil-in-bag brown rice, cooked seperately and added with 1 1/2 cups water at the end. 4) excluded the green onion(didnt have) and served. I tip my hat to you. This is the best jambalaya Ive had; Beats any restaurant.

• Having a Cajun grandmother, I love Cajun food. This is a really good recipe. It reminds me of weekends at Grandmas house. Thanks Ernest

• Very good recipe. Very simple to make.

• I made this a couple of nights ago...it was amazing I used Red Bell Pepper (cuz I like them better) and I used shrimp (no chicken...its a texture thing). My boyfriend and I both loved it I am ready for it again Thanks for the wonderful recipe

• This is really good I make it just as the recipe states, except I use chorizo sausage. Im actually making it for the second time tonight.

• Huge hit with Family

• This recipe worked as a good starting point for me which is how I prefer to cook. it is an excellent recipe and would be good with no change. i chose to add extra meat and spice, plus some chopped tomatoes that I like in jambalaya. it worked well for my tastes and the rest of the group at my place for football.

• Loved a good jambalya recipe with out tomatoes Grew up in South Louisiana and never had it with tomatoes. Only substitution I make is to use either beef broth or chicken broth instead of water. I also use dehydrated celery instead of fresh due to my kids.

• I love this recipe I have grown up eating and making jambalaya and I like getting away from the same old tomato base variety. My only twist to this recipe is after browning rice I throw everything into my rice cooker and let it finish the job.

• This dish is great. Made plenty and the family though it tasted better than Zataran

• Fantastic and Easy to Make Only changes made was that I used whole grain rice and served with spinach, which I mixed into my dish.

• My family loved it with a side of cornbread and green beans lots of flavor and allowed me to use my dutch oven

• Followed the directions to the letter, and its delicious Simple to make, tastes perfect.