Traditional Jambalaya
Food and Drink

Recipe from The Deep End of Flavor by Tenney Flynn with Susan Puckett, reprinted by permission of Gibbs Smith Photo credit: Danny Lee

Traditional Jambalaya

"This is a quick and foolproof way of preparing this dish that allows you to add whatever ingredients you like by cooking them ahead and then adding them to the sauce base. Use chicken, sausage, shrimp, crabmeat, oysters, whatever you have on hand."

Tenney Lynn
Serves: 4 as a main dish

 

4 cups Creole Mother Sauce (recipe below)

2 or 3 cups cooked chicken, sausage, shrimp, crabmeat, oysters—whatever you have on hand

1 cup water or stock

3 cups cooked white rice

freshly chopped parsley or green onion

Heat the sauce in a large saucepan and add the cooked chicken and/or other proteins. Add the water or stock, cover and simmer for a few minutes, until hot.

Fold in the rice. Garnish with plenty of freshly chopped parsley or green onion.