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Myrtle’s Jambalaya – Mondays with MiMi

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     This recipe comes from a Rees family cookbook that Carlee’s grandma, grandpa and aunt Donna put together.  Their favorite jambalaya recipe came from family friend, Myrtle Marie Lura. Grandma Rae changed the recipe by adding one large can of V8 juice. I changed it a little more by adding more rice to make it  less soupy. I also added 1 pound of peeled shrimp and 1 pound of smoked sausage at the end of the cooking time because that is the way we like jambalaya. You can add or subtract whatever meats you choose. The original recipe calls for margarine but I naturally changed it to butter. 


Myrtle2527s2BJambalaya





This dish has been served at many of our Mardi Gras gatherings. 


We also would suggest offering hot sauce and crusty bread when serving. 

-MiMi
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Myrtle’s Jambalaya



Ingredients:


One broiler/fryer chicken (about 3 pounds)
2 cups water
1 tablespoon salt
4 teaspoons black pepper
1 Bay Leaf
1 large green pepper, chopped
2 cups chopped onion
1 large garlic cloves, minced
1/4 cup butter 
1/2 teaspoon thyme leaves, crushed
1 can tomatoes (1 lb. 12 oz)
1/4 teaspoon cayenne pepper
1 pound cooked ham, cubed
1 large can V8 juice
2 1/2 cups uncooked  rice

Place the chicken in a large kettle and add water, salt, pepper and the bay leaf. Bring to a boil then cover and simmer for one hour or until the chicken is done. Remove the chicken from the kettle, reserving the broth.
Remove the meat from the bones, cube and set aside. 
Remove the bay leaf and pour the broth into a 2 cup measure. And enough water to make 2 cups.
Sauté the onions and garlic in the butter until soft.
And the ham cubes, tomatoes, green pepper, thyme,cayenne pepper and the reserved chicken and broth. Add The V-8 juice.
Heat to boiling, then stir in the rice. Cover and simmer following the time on the rice box.
(This is when I added in the shrimp and sliced smoked sausage pieces)
Cover and keep warm until ready to serve. 
Serve in bowls with a side of French bread to sop up the juices. 

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Unknown

Sunday 17th of June 2018

i love jambalaya and been trying different recipes...yours looks so good...just wondering if i can put tomato juice instead of V-8..also that rice isn't the instant rice is it?? thx for another recipe added to my already overflowing stash...lol

Carlee

Sunday 24th of June 2018

Tomato juice would work wonderfully, we just like the bit of added flavor that the V8 gives. And standard rice is correct, not instant. I hope you love it!

Shirley

Monday 25th of April 2016

I don't believe I've ever eaten Jambalaya but I don't know why not because I like all of the ingredients. It really sounds delicious. Pinning this one. I always look forward to your recipes at Merry Monday. Thanks for sharing with us.

Carlee

Monday 25th of April 2016

Thank you so much! I hope you give Jambalaya a try soon. It is so full of flavor!

Unknown

Sunday 17th of April 2016

Carlee, I love jambalaya, but I've never made it! You are batting a thousand with me, this makes the recipe more approachable for me, and I love the mix of many meats, makes for great flavor!!!

Carlee

Sunday 17th of April 2016

It is a great way to make a big pot of big flavor! Thanks, Nikki!

Jess

Saturday 16th of April 2016

Oh this looks Heavenly! :)

I would love for you to share this with my Facebook Group for recipes, crafts, tips and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

Carlee

Saturday 16th of April 2016

Thank you

Miz Helen

Saturday 16th of April 2016

Myrtles Jambalaya looks fantastic, we would love it! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon! Miz Helen

Carlee

Saturday 16th of April 2016

It is definitely a good one. Have a great weekend!