I have been making this jambalaya recipe for over 10 years changing it with just a few tweeks. I did not put shrimp in it until I went to Atlanta and made it for my daughter Maria and her husband Cedric. I thought that besides having it for dinner, because it makes such a large amount, it would be great to pack leftovers in freezer containers for their busy days. When Cedric heard I was making jambalaya he said he would get the shrimp for it. Well, this recipe didn’t have shrimp in it’s ingredients but I thought and said, “that sounds great!”. I have added shrimp ever since!
In the original recipe 12 cloves of garlic were listed. For a long time, I made it that way and still do, however somewhere along the way I found a correction for the recipe that changed it to 1-2 cloves. Well, for the volume that this recipe makes, 12 cloves seems right, so I have never corrected it. While the chicken breasts are simmering, I chop the onions, green peppers and garlic. Then, while I am shredding the chicken breasts, the vegetables can be sauteing. The recipe is fairly easy, just a bit time consuming but oh so worth it! It freezes well so I recommend having freezer containers ready so you can pack the amount into them that is right for your family. Just take a container out of the freezer the night before serving and place in the refrigerator. The next evening, just reheat and enjoy it all over again!
- 6 boneless, skinless chicken breasts
- 8 cups water
- 6 Tablespoons olive oil
- 12 cloves garlic, chopped
- 2 lg. green peppers, diced
- 2-3 yellow onions, diced
- 2 cans rotel tomatoes and green chilis (original or mild)
- 1 pkg. smoked sausage thinly sliced (or andouille sausage if you want spicier)
- 4 cups long grain white rice, uncooked
- 2 Tablespoons Cajun seasoning (I have used Luzianne and Tony Chachere's brands)
- 1 pound cooked shrimp, (optional) tails removed and cut in half
- Boil the chicken in the 8 cups of water reserving the chicken stock when chicken is cooked
- Meanwhile, chop and dice vegetables
- In a large pot, saute the garlic, green peppers and onions in the olive oil
- Add the rotel tomatoes, sausage and rice and mix well and remove from heat
- When chicken is cooked, take the breats out of the water.
- Add the chicken water into the pot of rice and vegetables and stir well
- Start cooking the mixture on medium heat
- Shred the chicken (I use 2 forks to pull it apart) and add to pot, stirring well
- Add Cajun seasoning
- When mixture comes to a boil, reduce the heat to low and simmer for 30 minutes stirring occasionally to prevent sticking.
- When liquid is absorbed, taste to check if rice is done
- If rice is not done add a bit more water and continue cooking
- Add shrimp and stir well on the heat for a few minutes so shrimp is hot
Next week I will be sharing an original recipe of mine for a Rustic Pear Tart. While walking through the produce section, my eyes caught some beautiful pears so I took them home and made this tart. It’s really easy and really good!