Tasty Tuesday: Jambalaya Joy

What a week of soup-weather we’ve been having here in the High Country! We actually ARE eating soup about four times a week right now just because it tastes so good.

This week’s featured recipe is for Jambalaya. I first tasted this delicious soup last August when we were celebrating my parents’ 50th anniversary with them. My sister-in-law produced two enormous pots of Jambalaya and it was a hit! We named it Joyful Jambalaya because it was such a special week of family celebration.

Joyful Jambalaya

(Feeds 16. You may need to scale down for a smaller crowd, unless you really like leftovers. Jambalaya freezes well too.)

Cook in a skillet:

  • 4 pounds Andouille sausage (we actually had two separate pots of jambalaya to accommodate two degrees of spiciness in sausage)
  • 4 pounds chicken, cut into chunks
  • 2 pounds ham, cut into chunks

Set aside.

In extra large stockpot, saute in butter or olive oil:

  • 4 c. celery, cut into chunks
  • 2 large onions, chopped
  • 4 bell peppers, chopped (we used 1 green bell, one red bell, one yellow bell and one orange pepper; this dramatically increased the “prettiness” of this dish!)

Add in:

  • Creole seasoning to taste (You find this seasoning in a large shaker container–sometimes it’s located by the spices and sometimes you can find it back by the meat counter)
  • garlic salt, salt and pepper to taste
  • cooked meats
  • 3 c. uncooked long-grain rice
  • 80 ounces of chicken broth
  • 2 28 oz. cans of diced tomatoes with juice

Bring to a boil and then simmer on low for 30-40 minutes.

If this starts to get too thick, add more water. You’re shooting for a stew-type thickness rather than a thinner soup. Garnish with chopped green onions and serve. Be sure you have plenty of water nearby to quench the fires of Creole seasoning. As with all my soups, the very best accompaniment is crusty sourdough bread.

What I love about this recipe is that I can make it as spicy or non-spicy as my cooking audience requires. Last summer we made two pots so that we could use SUPER hot Andouille sausage as well as mild stuff.

The flavors were all wonderful and we enjoyed the leftovers for days.

Be sure to check out My Sister’s Kitchen this week. We’ll be featuring two new Gumbo recipes in the next day or two as well as a fun new bread/sandwich/crazy meal. We’ll also share a brand new 5-Chile, 3-Bean, venison chili that my husband created.

Barb Kelley