Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Jambalaya



Jambalaya is a New Orleans classic. Rice infused with lots of wonderful spicy flavour. Crusty bread is all you need as a side with this dish. If you need more spice serve with hot sauce on the side.
  • 2 links spicy sausages, cut into thin rounds 
  • 3 boneless skinless chicken thighs, cut into small bite size pieces
  • 1 dozen raw peeled and deveined prawns
  • 1 cup chopped onion
  • 1 cup chopped red or green pepper
  • 1 cup chopped celery
  • 3 garlic cloves, crushed
  • 1 tablespoon vegetable oil
  • 1 cup vegetable or chicken stock
  • 1 28 ounce can fire roasted tomatoes, drain juice into a two cup measuring cup
  • 2 cups white long grain rice
  • 1 tablespoon creole spice, or to your spice tolerance
  • 1/2 cup finely chopped green onions, for topping before serving
  1. Place vegetable oil in a heavy dutch oven. 
  2. Heat, and then add in the cut up sausages and chicken. Saute until well browned. Remove to a bowl.
  3. Add vegetable to the dutch oven and saute, scraping up all the brown bits from the meat which will add nice flavour to your dish. If the vegetables stick or become dry add a small amount of the vegetable or chicken stock. 
  4. Once vegetables are getting soft add the meat back into the pot. 
  5. Add the drained tomatoes and the spice. Stir to combine.
  6. Add stock to the tomato juice and add water to make 2 cups. Add this to the dutch oven. Stir well.
  7. Stir rice into mixture.
  8. Place lid on dutch oven and bake in 350ºF oven and bake for 20 minutes. 
  9. Place thawed shrimp into pot and gentle mix in with a fork and quickly place lid back on. 
  10. Bake another 15 minutes. Sprinkle with green onions and enjoy.




4 comments:

  1. Oh my!! This looks so delicious and I have been thinking of making this lately but never had a good recipe to try.

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  2. What is not to love about this? When we were in Mexico years ago they used to make this in the beach hut where they served lunch! It's so delicious!

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  3. I once took a cooking class in New Orleans and they repeatedly stressed the important of the Holy Trinity ( onions, pepper & celery) in cajun cooking!! I've never forgotten that lesson :)

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  4. Kathy - that looks amazing. These items are going onto my grocery list. Yum!

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