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Jambalaya Recipe

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This recipe for Jambalaya is from Boca 2010: GRILLING THE COMPETITION, 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:  

2 or more Andouille sausages or I prefer Chorizo
1 lb Kielbasa
4 chicken breasts or one pork tenderloin
2 lbs shrimp
1 large onion
1 large bell pepper any color
4 stalks of celery
3 large cloves or 5 small cloves of garlic
1 16oz diced canned tomatoes
2 cups rice
¾ cup white wine
1 quart of stock (more or less depending on if you are cooking right away or putting it all together and holding it until right before you eat – uncooked rice will absorb a lot of stock )
2 bay leaves
½ tsp thyme
1tsp turmeric
1 tsp salt
½ tsp black pepper
½ tsp cayenne
Directions:
Directions:
Sauté onions, pepper, garlic, celery , garlic until soft. Add cut up sausages. Cook a few minutes until sausages are warm, add rice to coat. Add tomatoes, wine, seasonings. Add stock. ( usually stop and this point and hold it for an hour or so until 20 minutes before you are ready to eat.) Heat until boiling (add more water if necessary). Add chicken (or pork) and cook until almost done (15 to 20 minutes). Add shrimp and cook until done (5 to 10 minutes).
Serves 10.

 

 

 

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