How do you make awesome Jambalaya?

i suggest using jasmine rice , sear your sausage b-4 adding it , go w/ the biggest shrimp you can afford [ it makes the diff in presentation } green+ red bell peppers , red onions , white pearl onions , california bay leaves ,1 pablano pepper , 4-6 japanese chilies , white pepper + fresh cracked mixed peppercorn .only smash your garlic { don't mince it up } + use a lot of it . you can pretty much guess the rest from the other answers . i also suggest serving huge oysters on the 1/2 shell along w/ this , i steam in beer + some raw w/ various topping such as lemon hot sauce, i let the guests do that for themselves . never a complaint from the true cajuns i know. good luck - my mouth is watering just thinking about it

This one is easy and very good...

I do it all the time and it gets better next day.

Cut up some green pepper and onion in your pan and push aside.

Fry and cut up 2 or 3 hot italian sausage.

Cut up and fry in about a cup full of boneless chicken breast.

Quick fry in some large RAW peeled and deveined shrimp about half a cup. Usually I cut the shrimp in half.

Meanwhile be cooking about 2 cups of Spanish rice - Uncle Bens in the bag - almost the whole bag is good.

Add the peppers, sausage, chicken and shrimp to the rice.

Chop up some hot peppers (the red and yellow ones) and throw those in too if you like.

This is very fast - by the time your rice is cooked the rest can be done.

That is the method - sausage, chicken, shrimp, peppers in spanish rice. Or cook rice and add chilli powder.

You could use any sausage.

I have made this the hard way and it was good and this way it is also very good. Recipe is from Uncle Bens so maybe the recipe is online.

Cajun Chicken and Sausage Jambalaya Recipe

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick

2 1/2 pounds boneless skinless chicken thigh meat

1 1/2 pounds onions, diced

2 tablespoons minced fresh garlic

1 pound tasso, cubed

3/4 tablespoon whole fresh thyme leaves

3/4 tablespoon chopped fresh sweet basil leaves

1/2 tablespoon coarsely ground black pepper

1/2 tablespoon white pepper

1/2 tablespoon red pepper flakes

1/3 gallon chicken stock

1 1/4 pounds long-grain rice

1 tablespoon freshly chopped curly parsley leaves

*Cook's Note: This recipe has been scaled down from its original version so that it can more easily made.

The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.

Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)

Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.

Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.

Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.

At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)

When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!

After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.

Alternate Method:

If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.

For a richer jambalaya substitute turkey stock for the chicken stock called for above.

If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.

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Jambalaya Recipe

Jambalaya Mix, recipe follows

2 1/2 cups water

1 (14-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices

1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Serve immediately.

Jambalaya Mix:

1 cup long-grain rice

3 tablespoons dried minced onion

1 tablespoon dried parsley flakes

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.

I just had some left over cold pasta salad and am now drinking some coffee. My 1 year old snacked on Gerber's Vanilla Banana Custard and is taking occasssional sips of milk out of his sippy cup. He's not hungry enough for a real meal yet.

cook sausage with your standard, garlic, onion, celery & peppers

add 2cup raw rice with 1 cup boiling water, and one can ro-tel tomatoes

salt, pepper, & cayene pepper to taste

a couple shots of tabasco

bring to boil, then add a can of peas & carrots & cover, bake in oven or stovetop about 30-40 minutes

I always use a med-brown roux as my base, frozen Okra and file powder are a must. I finish mine with a 4oz scoop of dirty rice in the middle.

why are all the answers so short these days?