Cajun jambalaya
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sausage cut 1/4 in. thick |
| 1 | pounds | Boneless chicken |
| 1½ | large | Onions |
| 1 | Bell pepper | |
| 4 | Cloves garlic | |
| 5 | cups | Water |
| 3 | tablespoons | Salt |
| ½ | teaspoon | Cayenne pepper |
| 3 | Bay leaves | |
| 6 | ounces | Tomato paste |
| 1 | pounds | Peeled shrimp |
| 3 | cups | Raw rice |
Directions
Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned. Add the water, salt, cayenne, bay leaf and tomato paste. Bring to a boil with the lid on. When water boils add the shrimp and the raw rice. Stir and lower fire. Let rice simmer, stirring every five minutes until rice is cooked. Yield: 6-8 servings.
As prepared by Burt Gremillion Cajun Jambalaya Catering New Orleans, Louisiana