600439 ragin' cajun jambalaya

Categories
Cajun/creol
Seafood
Poultry
Yield
4 servings
MeasureIngredient
1 large Onion, chopped
Garlic cloves, crushed
½ cup Chopped celery
1 large Bell pepper, finely chopped
1½ pounds Sliced sausage (kielbasa or andouille)
2 pounds Cooked shrimp, chicken, crawfish, or any combination
2 tablespoons Olive, vegetable oil, or bacon drippings
1 cup Fresh, chopped tomatoes, optional
1½ cup Uncooked long grain rice
3 cups Chicken or seafood stock
1 teaspoon Salt
½ teaspoon Onion salt
1 teaspoon Black pepper*
1 teaspoon White pepper*
1 teaspoon Cayenne pepper*
1 teaspoon Thyme
1 tablespoon File
1 teaspoon Oregano
Bay leaves Tabasco or Louisianna hot sauce to taste

*Wimps may use ½ teaspoon each of black, white and cayenne pepper; "Cajuns" may use 2 teaspoons each.

In a large, heavy pot on medium to medium high temperature, saute sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, saute until almost tender. Add seasonings and continue to saute for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to gentle simmer and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and french bread. Submitted By BARRY WEINSTEIN On 03-16-95

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