Soups & Stews
Southern
Yield: 8-10
Author: Tammy Nichols
Jambalaya - Master Cookbook Recipe # 631

Jambalaya - Master Cookbook Recipe # 631

This Jambalaya is a true Southern feast, packed with a "trinity" of meats,smoky bacon, savory sausage, and tender chicken,along with a colorful array of vegetables. Slow-baked in the oven, the rice absorbs all the rich tomato broth and spices, resulting in a deep, authentic flavor that finishes perfectly with fresh shrimp and parsley.

This is recipe #631 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 3 hrs 15 min Total time: 3 hrs 25 min
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Ingredients

  • 1 lb Smoked sausage, sliced
  • 1 lb Chicken breast, cut into 1/2" cubes
  • 1 lb Raw shrimp, tails removed
  • 1/2 lb Bacon, cut into pieces
  • 1 1/2 cups Uncooked rice
  • 1 quart Chicken broth + 1 cup Water
  • 2 cans (28 oz each) Tomato sauce or puree
  • 6 oz can Tomato paste
  • 2 Bell peppers, chopped
  • 2 medium Onions, chopped
  • 1/2 cup Celery, sliced
  • 1/2 cup Carrot, sliced into thin strips
  • 1/2 cup Green onion, diced
  • 1/2 cup Fresh parsley, minced
  • 4 cloves Garlic, minced or pressed
  • 1 cup Sliced okra
  • 2 Bay leaves
  • 1 Tbsp Chicken bouillon granules
  • 1 tsp each: Chili powder, Thyme, Oregano, Black pepper
  • 1/2 tsp Cayenne pepper
  • To taste: Hot sauce

Instructions

  1. Brown the Meats: In a large Dutch oven, fry the bacon and sausage until crisp. Add the cubed chicken and cook until no longer pink. Remove all meat from the pot and set aside, leaving the drippings.
  2. Sauté Vegetables: Sauté the peppers, onions, celery, carrots, and green onions in the meat drippings until tender.
  3. Combine & Season: Stir in the tomato sauce, tomato paste, chicken broth, and uncooked rice. Add the cooked meats back into the pot along with the garlic, okra, bouillon, spices, and water. Stir until well combined.
  4. Slow Bake: Cover the Dutch oven and bake in a preheated oven at 350°F for 3 hours.
  5. Finish with Seafood: Remove from the oven. Gently stir in the raw shrimp, fresh parsley, and hot sauce.
  6. Final Cook: Return the pot to the oven uncovered for an additional 15 minutes until the shrimp are pink and tender.

Notes

Tammy’s Tips

The long bake time is what makes this Jambalaya so special,it allows the rice to fully soak up the seasonings without getting mushy. Adding the shrimp and parsley at the very end ensures they stay perfectly cooked and bright. If you want to see exactly how I layer all these flavors.