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brown jambalaya

bowdeannc avatar
Recipe by
Jan Bowen
@bowdeannc
Shelby/From SWLouisiana, NC

Favorite for a large crowd

yield 10 - 15
prep time 25 Min
cook time 40 Min
method Stove Top

Ingredients For brown jambalaya

  • 5 lb
    chicken leg qtrs, boiled, de-boned, save broth
  • 3 c
    parboiled rice
  • 40 oz
    chicken broth
  • 3 lg
    chopped onions
  • 1
    head, chopped garlic
  • 3 md
    green peppers, chopped
  • 2 bunch
    green onions, chopped
  • 1 lb
    roll pork sausage
  • 1 lb
    smoked sausage, sliced
  • 1 - 1 1/2 lb
    andouille sausage
  • 1 lb
    ham, diced
  • 5 oz
    worcestershire sauce
  • 1 oz
    liquid smoke
  • 4 oz
    kitchen bouquet
  • 2 Tbsp
    cajun seasoning
  • salt & pepper to taste

How To Make brown jambalaya

  • 1
    In a large pot, heat oil & fry Andouille & smoked sausage til brown. Bottom of pot will be a little dark. Add onions (not green onions) & garlic and cook until clear. Add pork sausage & cook til done, about 10 min. Add chicken broth, liquid smoke, Worcestershire, & Kitchen Bouquet. Bring to a boil. Add green onions & ham & cook for 15 min.
  • 2
    Add de-boned chicken, cajun seasoning, & salt. Cook for 10 min. & taste. should be a "little" salty. Adjust cajun seasoning or salt if necessary.
  • 3
    Add rice & bell pepper. Cover & cook on low til rice is swollen & done. Should not have much juice after rice is done. Remove from heat & let sit 30 min. before serving. Stir from top to bottom.
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