Jambalaya louis armstrong

Yield: 8 servings

Measure Ingredient
2 tablespoons Butter Or Margarine
2 cups Onions -- chopped
⅓ cup Green Onions -- sliced
⅔ cup Green Bell Pepper -- chopped
1 tablespoon Garlic -- minced
2 tablespoons Fresh Parsley -- minced
½ pounds Boneless Pork, Lean -- cut in 1/2" cubes
1 cup Chicken Breast -- cut in 1/2" cubes
1 cup Baked Ham -- cut in 1/2" cubes
Cayenne Pepper, (More = Spicier) -- to taste
½ teaspoon Chili Powder
2 Bay Leaves -- crushed
¼ teaspoon Dried Thyme
⅛ teaspoon Ground Cloves
⅛ teaspoon Ground Cumin
⅛ teaspoon Ground Allspice
Salt And Pepper -- to taste
6 Smoked Garlic Sausages -- cut in 1/2" slices
3 cups Beef Stock
1½ cup Whole-Grain Rice, Quick-Cooking
1½ pounds Shrimp, Medium -- peeled
& deveined

1. In a 8- or 12-qt stockpot over medium heat, combine the butter, onions, green onions, green pepper, garlic, parsley, pork, chicken, and ham. Cook, stirring, until meat and vegetables are lightly browned, about 5 mins.

2. Add the cayenne, chili powder, bay leaves, thyme, cloves, cumin, allspice, salt, and pepper. Cook another 5 mins, stirring frequently.

Add the sausage and cook for 5 to 10 mins more.

3. Add the stock and rice, bring to a boil, then turn the heat down and cook for 40 mins, uncovered. Add the shrimp during the last 10 mins. Continue to stir frequently, pulling the ingredients up from the bottom of the stockpot. When the shrimp are coral color, the Jambalaya is ready to serve. Serve in heated bowls, with cayenne pepper and Tabasco on the table to "hot it up," as Louis said. Makes about 8 servings.

Recipe By : In The Kitchen With Bob (Bowersox) - ISBN 0-688-13797-0

From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking

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