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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Jambalaya Recipe

5 stars - based on 1 vote
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This recipe for Jambalaya is from Floyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 onion, chopped
1 Tbs Creole seasoning (see below)
2-3 cloves minced garlic
3 bay leaves
1 tsp Worcestershire sauce
1-2 tsp hot sauce
5 cups chicken stock or water
1 cup tomato sauce
6 cups rice or pasta
1-2 packages Andouille (or beef) sausage, sliced

optional:
12 medium shrimp
diced chicken, precooked
1/4 green bell pepper, chopped
1/4 cup celery, chopped

Creole seasoning recipe:
2 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme
Makes 2/3 cup, can be kept in plastic container for many uses!
Directions:
Directions:
Cook sausage in large saucepan. Once it is close to done, add onion, garlic, bell pepper and celery. Saute until vegetables begin to soften. Add hot sauce, Worcestershire sauce, Creole seasoning, and tomato sauce. Add chicken stock, bay leaves, shrimp, and chicken. Bring to a boil. Once boiling, add rice or pasta and cook til rice/pasta is finished and liquid is absorbed. Season to taste with Creole seasoning.

Enjoy!
Personal Notes:
Personal Notes:
We use Tinkyada gluten-free pasta.

 

 

 

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