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Straight from a Real, Live Cajun Jambalaya Recipe

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This recipe for Straight from a Real, Live Cajun Jambalaya, by , is from The Braun Family Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaclyn
Added: Wednesday, September 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Quality sausage links (ex: Hickory Farms smoked sausage) cut into slices
Chicken cut into bite size pieces
Onions, Celery, and Green Pepper, diced
Vegetable Oil
PARBOILED Rice (very important that it says parboiled on the bag, I know there is an Uncle Ben's version)
Water
Tony Chachere's Original Seasoning (a Cajun seasoning that comes in a green can)

Directions:
Directions:
Start by cutting up the meat as indicated in the ingredients section. Cook it up all nice on the stove and season as you go. You might want to use the Tony's seasoning here, or just do what you think feels right. The meat will get a bit of a chance to cook later, but you should be able to take a bite of it without having to worry about E-Coli or Trichinosis when you are done with this step.

Next, find the pot you're going to use for the jambalaya, preferably a large, soup style pot. Heat up some vegetable oil (olive oil or butter might work, too) and saute the onions, peppers, and celery for a while. You may want to season them a bit as well. Now, add the meat and saute some more. You'll want the veggies to be translucent and well sauteed.

Now it's time to measure out your rice and water. Like I said, you'll have to play this by ear and consider who is going to be at the table. If you're having Dad over for dinner, you'll want a good bit of rice. The point is for there to be mainly rice with meat and veggies mixed in, that will be your end result. It will not be soupy, it will be dry. So, that said, pour in the parboiled rice and water (you'll want to follow the directions on the back of the bag to make sure you have the right ratio of rice to water. We all know how important this is!!) Now is the time to add Tony's seasoning, or all your favorite spices that you think would mesh well. Add a good bit, cause that rice is going to need it! Bring to a boil and let it stay at a boil for a few minutes before covering and bringing down the heat to a simmer level. Let cook until the rice is done (again, your best bet is to read the rice bag. it will tell you how long is long enough).

Now dish it up and think of all the ways you can make it better next time, because that is true Braun dining!

Number Of Servings:
Number Of Servings:
Up to you!
Preparation Time:
Preparation Time:
Not too dear.
Personal Notes:
Personal Notes:
There are no measurements in this recipe, just use your best judgement and figure out how much you're going to eat!

Also, I got this recipe by observing someone making it. He uses Tony's seasoning, but we're Brauns and that probably isn't good enough. Here is a general idea of a traditional cajun seasoning blend, so you can experiment for yourself:
* table salt
* cayenne pepper
* black pepper
* onion powder
* garlic powder
* chili powder
* thyme
* sweet basil
* bay leaf

 

 

 

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