It’s always an event when I make the crock pot version of the Forgotten Once Jambalaya – perhaps it is for you too! There’s a potluck and you’re making a double batch of the recipe, or family and friends are coming over for a reunion, a birthday party, a holiday party, or it’s just Saturday night and they’re bringing the beer while you’re supplying the jambalaya. That’s what makes the a great jambalaya recipe so good – it means people will be there and good times are ahead, right?
Then there are just those days. It’s just the immediate family gathering around the table and you’re absolutely craving jambalaya – as in the Forgotten Once Jambalaya. It’s happened to me plenty of times. It’s early afternoon, too late to fire up the crock pot and have it ready by dinnertime – that time when the kids start vandalizing the fridge – so you go to ‘Plan B’: stove top jambalaya.
I’ve made different stove pot versions but the flavor I love the most, of course, is my Forgotten Once Jambalaya. I’m not going to lie, I think that it’s great. So, instead of making the other recipes, I adapted the crock pot version into a stove top version. Easy right? You bet!
I usually always keep the Holy Trinity on hand – onions, bell peppers, celery, and of course what I call da pope: garlic. I keep a can or two of Rotel in the pantry along with a can or two of chicken stock. The seasonings always there in the cabinet. If you need chicken and sausage, and you don’t already have it in the freezer, you can quickly run out and get it since this stove top recipe can be started and served in about an hour’s time – that’s it. A jambalaya recipe isn’t as complex as a gumbo or as time consuming as red beans.
There are different steps when making a jambalaya on the stove top compared to the crock pot – the main one being that when you use the crock pot, you’re simply dumping all of the ingredients into the pot at once and cooking it together like that. With the stove top version, it’s done in steps to build upon the flavor. But don’t worry, this comes out just like the crock pot version, if not a little bit better.
Try it and tell me what you think in the comment section below. I have gotten quite a few emails asking how to cook the crock pot version on the stove top in the past and have had a few inquiries recently that made me want to share this with you the way that I cook jambalaya for my family.
I hope that you enjoy this just as much as I do. Here’s how I put this recipe together:
After dicing all of the meats and vegetables, in a large heavy pot, saute the sausage pieces in olive oil. Once the sausage is to your liking – I like mine dark and crisp – with a slotted spoon, remove and set aside.
Add the bite sized chicken pieces to the pot and saute until it is mostly done and no longer pink.
Add the diced vegetables and garlic and saute until softened.
Return the sausage to the pot along with the Rotel tomatoes, tomato paste, seasonings, and chicken stock.
Add the rice to the pot and mix it in there really good. Cover and simmer.
A NOTE ON THE RICE:
I recommend using long grain white rice when cooking jambalaya. I made this once using brown rice thinking that I was going for a healthier approach but it takes longer to cook and some of the rice will have a crunchy texture to it. When cooking brown rice, you’ll need to double the cooking time for the rice to get tender – i.e. mushy. You’ll still find that some of rice has a little crunch to it, to fix this, after putting the jambalaya on the plate to serve, I threw it in the microwave for about a minute – problem solved. But to avoid the problems, just use long grain white rice in the first place.
The Forgotten Once Jambalaya hot and fresh off the stove!
1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
2 cups chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 1/2 cups long grain white rice
1 lbs raw shrimp (optional)
green onion for garnish
In a large heavy pot, heat the olive oil on medium, and add the sliced sausage; saute until the sausage has slightly browned and the edges have a crisp to them. Once done, remove with a slotted spoon. Add the chicken to the pot and saute until the chicken is no longer pink and mostly cooked through; about 5 minutes.
Add the onions, green bell peppers, celery and garlic to the pot with the chicken and saute for 5 minutes.
Return the sausage to the pot along with the can of Rotel tomatoes and juices, tomato paste, seasonings, chicken stock, rice and stir to combine. Reduce the heat to low, cover and simmer for 25 minutes.
Once the rice is tender, if you’re adding raw shrimp to the meal, combine the shrimp into the jambalaya making sure that they are covered; cover the pot and cook for an additional 10 minutes, or until the shrimp has turned a pink color.
Season the jambalaya with salt, pepper, or hot sauce if desired and stir well before serving. Serve the jambalaya warm along with hot French bread or cornbread. Garnish with green onions and fresh parsley if desired.
Enjoy this stove top version of the Forgotten Once Jambalaya!
LAGNIAPPE: If you’re looking for a different way to serve this jambalaya as a leftover, try my Stuffed Green Bell Peppers recipe that uses jambalaya as the stuffing.
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