600439 ragin' cajun jambalaya
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, chopped |
| 2 | 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 |
| 2 | Bay leaves Tabasco or Louisianna hot sauce to taste | |
Directions
*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