Traditional Jambalaya

I have a quick version of Jambalaya, called Jiffy Jambalaya, that takes about 20 minutes to throw together. I also have another version of Jambalaya that requires a lot more time simmering on the stovetop. Both recipes are delicious, so I cannot pick a favorite. I probably cook the quick version more often only because it is fast, and I save the longer version when I am home on the weekend to watch over it. This recipe has a lot of ingredients. Most of the ingredients are items you probably have on hand. Don’t let the amount of ingredients, or the time it takes to make it, intimidate you from making this recipe. Every bite will make you glad you made it!

Ingredients

Instructions

Prepare the rice to make it resistant to starch twenty-four hours before cooking. I have experimented with using cauliflower rice with this recipe, but it does not come out right. If you are not following a Keto diet, you may prepare the rice before soaking the okra on the day of preparation.

Before you get started on the other ingredients, pour the frozen okra into a colander. Sprinkle some vinegar generously over the top of the okra. Okra can be a little slimy. If you have ever worked with okra before, you know what I am talking about. Many people do not like okra due to the slime, which gives it a bad reputation; however, it’s a great thickening agent and flavorless. If you can’t tolerate okra, you can leave it out. The vinegar helps to de-slime the okra a bit. Set the okra aside in the sink to allow it to soak and drain. We’ll come back to it later.

In a large pot or Dutch oven, sauté the sausage in some oil.

Add the onion, celery, red bell pepper, green bell pepper, jalapeno and garlic Sauté until the vegetables are soft.

Add the Rotel and crushed tomatoes. Stir and cook for 3 minutes. Add the bay leaf, Creole seasoning, thyme, oregano, salt, pepper, red pepper flakes, Tabasco and Worcestershire, Stir and allow to cook for a few minutes.

Pour in the chicken broth. Stir. Bring to a boil and then turn the heat to low to simmer. Stir occasionally. Add the chicken to the broth mixture. Sprinkle the top with a little more Creole seasoning for your taste. Stir and simmer while you gather the remaining ingredients.

While the broth is simmering, peel the shrimp and remove the tails. Alternatively, you can use shrimp that is already prepared. Place the shrimp in a bowl and cover with milk to soak. Soaking the shrimp in milk removes any fishy odors or smells from the shrimp. Let soak for about 30 minutes.

While you wait while the jambalaya is simmering and the shrimp is soaking, enjoy an adult beverage of your choice.

It is time to finish this up! The jambalaya will come together quickly from here on out. Drain the shrimp and rinse well.

Add the shrimp to the pot and stir. Cook until the shrimp are no longer pink.

Rinse the okra very well. Take some time using your hands to do this. You want to make sure that the vinegar is completely washed away; otherwise, your jambalaya will have a vinegar taste. Add the okra to the pot of jambalaya and fold it in so as not to crush it.

Prepare the parsley, rice, and green onions. Add the parsley to the pot and stir. Cook for 3 minutes. Add the rice and stir, and cook for 3 minutes.

When the shrimp are cooked, serve into bowls and garnish with green onion.

If you like this recipe, you may also like the following recipes:

Low-Carb Cajun Chicken Pasta

Citrus Shrimp Salad with Louis Sauce Dressing

Low-Carb Red Chicken Spaghetti

Traditional Jambalaya

Traditional Jambalaya takes some time, but the result isCajun comfort food in a bowl. Make a lot of it to have leftover to freeze for a rainy day when time is short. Jambalaya is better the next day because the flavor has a chance to marry.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Main Course

Cuisine Cajun

Servings 6

Equipment

• 1 measuring cup
• 2 large pot
• Measuring spoons
• 1 knife
• 2 colander
• 1 Large spoon
• 1 medium bowl

Ingredients

  

• 4 cups cooked long-grain white rice resistant starch
• 1 cup frozen sliced okra
• Vinegar for cleaning the okra
• 1 lb. chicken beef or andouille sausage, sliced into disks
• 2 Tbsp. oil
• 2 cups onion chopped
• 2 large stalks celery diced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 jalapeno seeded and diced
• 4 tsp. garlic minced
• 2 cans Rotel tomatoes. drained
• 1 15- oz. can crushed tomatoes
• 1 bay leaf
• 2 tsp. Creole seasoning I used Tony Cachere’s
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. red pepper flakes
• 1/2 tsp. Tabasco
• 2 tsp. Worcestershire
• 3 cups chicken broth
• 2 cups cooked chicken
• 1 lb. shrimp peeled and deveined
• 1 cup fresh parsley chopped fine
• Garnish: Chopped green onions

Instructions

 

• Prepare the rice twenty-four hours before cooking to make it resistant to starch.
• Pour the frozen okra into a colander.
• Sprinkle some vinegar generously over the top of the okra to decrease the amount of the slimy liquid. If you do not like okra, you can leave it out.
• Set the okra aside in the sink to soak and drain it.
• In a large pot or Dutch oven, sauté the sausage in oil.
• Add the onion, celery, red bell pepper, green bell pepper, jalapeno and garlic Sauté until the vegetables are soft.
• Add the Rotel and crushed tomatoes.
• Stir and cook for 3 minutes.
• Add the bay leaf, Creole seasoning, thyme, oregano, salt, pepper, red pepper flakes, Tabasco and Worcestershire,
• Stir and cook for a few minutes.
• Pour in the chicken broth. Stir.
• Bring to a boil and then turn the heat to low to simmer. Stir occasionally.
• Add the chicken to the broth mixture. Sprinkle the top with a little more Creole seasoning for your taste.
• Stir and simmer while you gather the remaining ingredients.
• Peel the shrimp and remove the tails. Alternatively, you can use shrimp that is already prepared.
• Place the shrimp in a bowl and cover with milk to soak. Soaking the shrimp in milk removes any fishy odors or smells from the shrimp. Let soak for about 30 minutes.
• Drain the shrimp and rinse well.
• Add the shrimp to the pot and stir.
• Cook until the shrimp are no longer pink.
• Rinse the okra very well. Take some time using your hands to do this. You want to ensure the vinegar is completely washed away; otherwise, your jambalaya will taste like vinegar.
• Add the okra to the jambalaya pot and fold it so as not to crush it.
• Prepare the parsley, rice, and green onions.
• Add the parsley to the pot and stir.
• Cook for 3 minutes.
• Add the rice and stir, and cook for 3 minutes.
• When the shrimp are cooked, serve into bowls and garnish with green onion.