"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Rich's Jambalaya Recipe

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This recipe for Rich's Jambalaya, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Petty
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Polska Kielbasa (NOT BEEF, regular) or Andouille Sausage
2 or 3 Chicken Breasts
1 Onion, chopped
1 Red Pepper, chopped
2 Celery Stocks, chopped
1 clove of Garlic, chopped
28 oz Diced Tomatoes
1 T Cajun or Luzianna Seasoning
1 T Tabasco Sauce (or to taste)
1 T Worcestershire Sauce
1 T File Gumbo
1 1/2 C real Rice

Directions:
Directions:
Cut the sausage into bite size chunks. Cut the chicken into bite size chunks. Use a large pot: Brown up the sausage. With a slotted spoon, remove the sausage from the pot, add the chicken, and cook the chicken in the sausage drippings. Add the sausage back in. Add vegetables. Add Cajun seasoning, Tabasco, and Worcestershire. Simmer for at least an hour. Add File Gumbo (it's a thickener, and it tweaks the taste). Simmer for 30 minutes. While simmering the last 30 minutes: Prepare the rice per the instructions on the box (1 1/2 cups of rice, 3 cups of water, cover, bring to boil, simmer 15 minutes, remove from heat, leave covered for another 5 minutes). Tip: To flavor the rice a bit, and add some heat, add a tablespoon of Tabasco to the water. Add rice to pot and stir it up. Serve.

Personal Notes:
Personal Notes:
This will make somewhat mild Jambalaya. To spice it up, pick up 2 habaneras, chop them up (wearing gloves!) and toss them in with it. You can also substitute Tabasco's Habanera sauce.

 

 

 

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