{"id":2886,"date":"2015-08-19T06:21:33","date_gmt":"2015-08-19T06:21:33","guid":{"rendered":"http:\/\/52sundaydinners.com\/recipes\/?p=2886"},"modified":"2015-12-07T06:22:29","modified_gmt":"2015-12-07T06:22:29","slug":"louisiana-jambalaya","status":"publish","type":"post","link":"http:\/\/52sundaydinners.com\/recipes\/louisiana-jambalaya\/","title":{"rendered":"One Pot Louisiana Jambalaya"},"content":{"rendered":"<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/05-Jambalaya-in-the-Pot-Ready-to-Eat-Mmmm.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2887\" title=\"05 -  Jambalaya in the Pot Ready to Eat-Mmmm\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/05-Jambalaya-in-the-Pot-Ready-to-Eat-Mmmm-580x454.jpg\" alt=\"\" width=\"580\" height=\"454\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/05-Jambalaya-in-the-Pot-Ready-to-Eat-Mmmm-580x454.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/05-Jambalaya-in-the-Pot-Ready-to-Eat-Mmmm-300x235.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p>Wow! I never think of Jambalaya without thinking of Sr.\u00a0 That&#8217;s Hank Williams Sr.\u00a0 singing &#8220;<em>Jambalaya<\/em> and a <em>crawfish pie<\/em> and <em>file<\/em>&#8216; <em>gumbo&#8221; <\/em>It just gets you in a festive mood no matter what&#8217;s bugging you.\u00a0 This is a &#8220;one pot&#8221; recipe and is very easy to make.\u00a0 It is always encouraging when the family tells you the meal was exceptional, but the first time we cooked Jambalaya, the favorable comments were over the top!\u00a0 This will please <span style=\"text-decoration: underline;\">your<\/span> family too and it will have them asking for more.\u00a0 If you have a bit left over, it will freeze well for a quick evening meal later.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1.5 &#8211; 2 Pounds &#8211;\u00a0 Andouille sausage.\u00a0 You may substitute a very good smoked sausage if you are unable to fine Andouille<\/li>\n<li>4 Each &#8211; Boneless, Skinless Chicken Breasts, fresh is best<\/li>\n<li>2 Tablespoons &#8211; Extra Virgin Olive Oil<\/li>\n<li>4 Tablespoons &#8211; Butter<\/li>\n<li>6 Tablespoons &#8211; All Purpose Flour<\/li>\n<li>6 Each &#8211; Shallots (green onions) sliced<\/li>\n<li>2 Each &#8211; Large Onions, diced<\/li>\n<li>5 Ribs &#8211; Celery, chopped<\/li>\n<li>1 Each &#8211; Yellow Bell Pepper, chopped<\/li>\n<li>4 Cloves &#8211; Garlic, minced<\/li>\n<li>2 Teaspoons &#8211; Fresh or Dried Sweet Basil<\/li>\n<li>1 Teaspoon &#8211; Sugar<\/li>\n<li>2 Teaspoons &#8211; Salt<\/li>\n<li>1 Teaspoon &#8211; Pepper<\/li>\n<li>1 Teaspoon &#8211; Cajun Seasoning, such as Tony Chachere&#8217;s Original Creole Seasoning<\/li>\n<li>2 Each &#8211; 14.5 oz. Cans of Diced Tomatoes<\/li>\n<li>4 Cups (1 Qt.) &#8211; Chicken Broth<\/li>\n<li>2 Cups &#8211; Uncooked White Rice<\/li>\n<\/ul>\n<h2>Preparation<\/h2>\n<ol>\n<li>Utilize a LARGE covered skillet or Dutch Oven.\u00a0 My Calphalon Dutch oven is a full 14\u2033 in diameter and is 4 1\/2\u2033 deep.<\/li>\n<li>Cube the chicken breasts and brown lightly in the olive oil. Remove for later. <a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/01-Jambalaya-Brown-Chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2888\" title=\"01 Jambalaya - Brown Chicken\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/01-Jambalaya-Brown-Chicken-580x435.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/01-Jambalaya-Brown-Chicken-580x435.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/01-Jambalaya-Brown-Chicken-300x225.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/li>\n<li>Cut sausage into thick coins and brown similar to the chicken. Remove for later. <a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/02-Jambalaya-Brown-Sausage.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2889\" title=\"02 - Jambalaya - Brown Sausage\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/02-Jambalaya-Brown-Sausage-580x435.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/02-Jambalaya-Brown-Sausage-580x435.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/02-Jambalaya-Brown-Sausage-300x225.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/li>\n<li>Combine the butter and flour in the pan, along with the drippings from the sausage and make a thick roux, stirring for about 5 minutes.<\/li>\n<li>Add the onions, celery, garlic and bell peppers and cook on low heat until the onions become clear.<\/li>\n<li>Add the shallots, tomatoes, sugar, all the seasoning, and chicken broth. <a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/03-Jambalaya-Vegeies-in-the-Pot.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2890\" title=\"03 - Jambalaya - Vegeies in the Pot\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/03-Jambalaya-Vegeies-in-the-Pot-580x435.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/03-Jambalaya-Vegeies-in-the-Pot-580x435.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/03-Jambalaya-Vegeies-in-the-Pot-300x225.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/li>\n<li>Add the chicken and sausage and bring to a boil. <a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/04-Jambalaya-Meat-Going-Back-in-the-Pool.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2891\" title=\"04 - Jambalaya - Meat Going Back in the Pool\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/04-Jambalaya-Meat-Going-Back-in-the-Pool-580x435.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/04-Jambalaya-Meat-Going-Back-in-the-Pool-580x435.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/08\/04-Jambalaya-Meat-Going-Back-in-the-Pool-300x225.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/li>\n<li>Add the rice, return to a boil and cover.<\/li>\n<li>Cook on low heat, stirring occasionally to prevent the bottom from burning.\u00a0 After 22 minutes check to ensure rice is fully cooked.<\/li>\n<li>Cool for 5 minutes and ring the dinner bell!<\/li>\n<\/ol>\n<h3>Serves 8 adults and bunch of little Cajun kids.<\/h3>\n<p>Listen to Hank, Sr.<\/p>\n<p><iframe loading=\"lazy\" title=\"Jambalaya on the Bayou - Hank Williams\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/xnKOVPXhlnE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Wow! I never think of Jambalaya without thinking of Sr.\u00a0 That&#8217;s Hank Williams Sr.\u00a0 singing &#8220;Jambalaya and a crawfish pie and file&#8216; gumbo&#8221; It just gets you in a festive mood no matter what&#8217;s bugging you.\u00a0 This is a &#8220;one pot&#8221; recipe and is very easy to make.\u00a0 It is always encouraging when the family [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":2887,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-2886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-past-meals"],"_links":{"self":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/comments?post=2886"}],"version-history":[{"count":8,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2886\/revisions"}],"predecessor-version":[{"id":2941,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2886\/revisions\/2941"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/media\/2887"}],"wp:attachment":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/media?parent=2886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/categories?post=2886"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/tags?post=2886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}