Melody’s Down-Home Jambalaya
- 1 cup vegetable oil
- 1 pound Andouille Sausage, cut into 1-inch pieces
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup diced celery
- 1 large red pepper, stemmed, seeded, diced
- 1 large green pepper, stemmed, seeded, diced
- 2 bay leaves
- 1 teaspoon of dried basil
- ¼ teaspoon of cayenne pepper
- 2 cups of long grain white rice
- 4 ½ cups of defatted chicken broth
- 1 cup of tomato sauce
- ½ cup of tomato paste
- 2 pounds uncooked, medium shrimp, peeled, deveined
- ¾ cup fresh flat leaf parsley
- Salt and pepper and Old Bay spice to taste
- Heat oil in very large, heavy pot over medium heat. Add sausage and cook until brown, 10 minutes, turning often. Using slotted spoon, transfer to a covered bowl and set aside.
- Sprinkle chicken pieces with salt, pepper, and Old Bay. Add to the pot and brown, 10 minutes, then transfer to bowl with sausage.
- Add onions to the pot, turn to low heat and cook until wilted, 10 minutes. Add garlic, celery, both bell peppers, bay leaves, basil, and cayenne. Cook for another 5 minutes, stirring often.
- Add the rice to the pot with the vegetables. Cook for 5 minutes, stirring constantly. Add the sausage and chicken to the pot. Add the broth, tomato sauce, and tomato paste and increase heat to bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 to 25 minutes until chicken is cooked through. Stir occasionally to prevent burning.
- Stir in the shrimp and parsley and cook covered, until the shrimp turn pink, for 5 minutes. Adjust the seasonings. Remove the bay leaves and enjoy!
Secret: Make ahead the day before and reheat in the pot on low heat – the flavors have a chance to blend together. Laissez les bon temps rouler!
Serves: 8-10 people
Total Time: 45 minutes
About the Chef
Name of Chef: Melody Maleitzke
Family: Husband – Mark Maleitzke; Daughters – Elaine and Isabella; Son – Jared
Community: Carmel Mountain Ranch
Hobbies & Interests: Painting, crafting, writing, hiking, foodie nerd events, and cooking/baking
Favorite Local Activity: Hiking Lake Poway Trails and exploring all the wonderful dining options in Carmel Mountain Ranch and Rancho Bernardo. The Barrel Room and Café Luna are my favorites.
About the Recipe: I crafted this recipe over 15 years ago for my family. It’s a big hit for Mardi Gras parties and perfect for cooler weather months. If you like it spicy, just add more cayenne or Old Bay.
About the Chef: I’m a social media marketing manager who works from home and am grateful for such a wonderful, balanced life, as I love my time with family and friends. I learned my down-home cooking style in my grandma’s kitchen, as I helped her prepare meals since I was five. She told me to always infuse my cooking with love – I do, Grandma, everyday!