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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Jambalaya Recipe

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This recipe for Jambalaya is from The Ruli Family Cookbook Project, 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:  
1/2 pound smoked sausage
1/2 cup chopped celery
1 cup chopped bell pepper
3 T. bacon fat
1/4 cup parsley chopped
1 cup chopped onion
2 T. tomato paste
1 cup chopped green onion
2 cups long grain rice
3 garlic cloves minced
2 tsp salt and pepper to taste
cayenne pepper [pinch]
1 bay leaf
1/2 tsp thyme
3 cups liquid from tomatoes
2 cups chopped canned tomatoes drained
1 quart oysters raw, reserve liquor for part of rice liquid[optional]
3 pounds raw shrimp peeled
Directions:
Directions:
In 4 quart heavy pot sauté sausage, then remove. Add bacon fat, and sauté ham, onions, green onions, green pepper, garlic, bay leaf, thyme and sauté 5 minutes. I also add red pepper flakes here. You can add red bell pepper too for extra color and flavor. Add rice and tomato paste ~ cook about 3 minutes. Add sausage, tomatoes, celery, parsley, salt, pepper and liquid. Bring to a boil, reduce heat, and cook slowly, covered, stirring occasionally until rice is done (about 12 - 15 minutes). Transfer to shallow baking dish and stir in seafood. Place uncovered in preheated 350 degree oven until seafood is done (about 20-30 minutes). Stir twice while baking using a large fork to fluff the rice and ensure seafood cooks evenly.
Personal Notes:
Personal Notes:
This can be modified to fit what you have. I don't use oysters. I have used cooked chicken and chicken stock from a box for liquid to go along with the tomato juice. I don't always use ham, but I do cook a few pieces of bacon to start and sauté in the rendered fat.

 

 

 

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