White Jambalaya Recipe

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White Jambalaya
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Ingredients:

Directions:

  1. NOTE: Your use of a heavy cast iron skillet ot heavy-bottomed skillet /pot significantly increases your chance of success with this dish. You will be browning meat on high heat and will need the scrapings on the bottom of your pan for later steps.
  2. Overnight: Season Chicken Thighs very generously with about half of the Old Bay Seasoning. Pu it into a covered container and let it marinate overnight.
  3. Using high heat, preheat the bottom of your skillet/pot.
  4. Place the Andouille sausage in and move constantly, being careful not to burn while browning the sausage. When browned, remove from skillet and place in bowl.
  5. Put venison inh the skillet and repeat the above step. Keep the meat moving while building up stuff on the bottom of the pan. When browned, remove from the skillet and place in bowl.
  6. Put ground sausage in the skillet and repeat the above step. Keep the meat moving and when browned, remove from the skillet and place in bowl.
  7. Put the chicken in the skillet (you may need a small teaspoon of oil to prevent sticking) and repaet the same step as above. Move the meat constantly, and avoid overcooking where the meat begins to shred. Remove from skillet and place in bowl.
  8. Place the pork cubes in the skillet and begin to cook, just as the other meat. When the pork cubes are about halfway cooked, place onions and peppers in the skillet. Reduce heat to medium-high and don't forget to stir!
  9. Add the black and white pepper over the top of the veges, place lid in the skillet/pot and cook until the veges are translucent (about 5-7 minutes).
  10. Add the remaining Old Bay seasoning, the Cajun seasoning, thyme, basil, and the garlic. Stir in well. Add all of the previously cooked meat to the pot and mix and fold them in.
  11. Reduce heat to low and cook for 10 minutes.
  12. Pour in the beer to deglaze the pan, scraping the bottom and turning the pot for about 2 minutes.
  13. Increase heat to Medium-High, add the stock, and bring mixture to a boil
  14. When boil is reached, pour in rice and fold in.
  15. Return the mixture to a slow boil and cook uncovered for 5 minutes, stirring and sacraping the bottom of the pot so the rice doesn't stick. Mix in Parsley. Place bay Leaves in the mixture
  16. Reduce heat to low, cover pot, and let the mixture simmer for about 25 minutes or until rice is thoroughly cooked.
  17. Before Serving, remove whle bay Leaves and thyme (the thyme leaves should come right off of the stem on removal)
  18. Fold mixture and serve with cornbread. Hot sauce may be used by those who want a little kick.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 941.91 Kcal (3944 kJ)
Calories from fat 744.62 Kcal
% Daily Value*
Total Fat 82.74g 127%
Cholesterol 160.29mg 53%
Sodium 459.35mg 19%
Potassium 588.76mg 13%
Total Carbs 16.13g 5%
Sugars 5.87g 23%
Dietary Fiber 1.62g 6%
Protein 29.93g 60%
Vitamin C 34.1mg 57%
Vitamin A 0.6mg 20%
Iron 11.9mg 66%
Calcium 54.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.4
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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