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Jim's Jambalaya Recipe

October 23, 2017

Jim's Jambalya

I grew up in the South and spent a lot of time as a young man along the Gulf coast. I wouldn’t change a thing, that life has really suited me, so many wonderful things that I’m grateful for every day. The people, the history, the climate…and most of all the food! One of my favourite dishes is a Jambalaya recipe I learned as a young man living near Mobile, Alabama. Take a look at the video to see me make a batch in my kitchen. I think it’ll be one of your favourites too!

Ingredients

  • 1lb / 450g medium shrimp peeled and de-veined
  • 1lb /450g chicken cut into chunks (white or dark meat)
  • ½lb / 225g smoked sausage
  • 1 cup / 250g cooked ham cubed
  • 1 tin / 6oz diced tomatoes with juice
  • 2 tbsp / 30g of bacon grease or olive oil
  • 1 tin / 6floz / 170ml of tomato paste
  • 1 yellow onion, chopped
  • 1 cup / 250g chopped bell pepper (any colour will do)
  • 3 sticks of celery, chopped
  • salt to taste
  • 1 cup / 250g uncooked rice (white or brown)
  • 2-3 cups / 500-750g of chicken broth
  • 2-3 garlic cloves, minced
  • 1 tsp / 5g brown sugar
  • 1 tsp / 5g basil
  • 1 tsp / 5g parsley
  • ½ tsp / 2.5g thyme or sage
  • ¼ tsp / 1g cayenne pepper (optional)
  • 1 bay leaf
  • black pepper to taste
 

Directions

Heat oil in a large stew pot over medium heat. Stir in shrimp and chicken and cook for 2 minutes or so just to brown. Take out and set aside. In the same pot stir in onion, celery, bell pepper, garlic, brown sugar, and rice. Add broth, diced tomatoes and tomato paste. Add basil, parsley, thyme/sage pepper and bay leaf. Bring everything to a boil and simmer for 8 minutes covered. Add chicken, shrimp and simmer for 5 minutes. Add sausage, ham, salt and cayenne pepper. Bring to a boil and simmer for 10 minutes or until rice is tender.




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