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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Paul's Jambalaya Recipe

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This recipe for Paul's Jambalaya is from The Vanderheiden 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:  
6-8 tbs. butter
6- 8 oz. boneless chicken, diced (3 thighs)
6 oz. (1 ring) polish sausage, diced ( slice lengthwise into 4, then dice)
1 ring bologna, diced ( slice lengthwise into 4, then dice)
3 cups diced onions
2 cups diced celery
2 cups diced green peppers
2 cans diced tomatoes
1 can tomato paste
4 bay leaves
2 tbs. crushed oregano
1 tsp. cayenne pepper
1 tsp. thyme
3/8 tsp. garlic
2 cups water or stock (chick or veg.), or not
36 med. Shrimp, cleaned and halved
Salt and pepper
2-3 cups rice
Directions:
Directions:
Melt 2tbs. butter in large pot. Cook chicken until brown. Remove from pot. I use 2nd pot to keep cooked ingredients and to hold and cook overflow when all ingredients combined. Melt 2 tbs. butter in pot. Cook bologna until edges charred. Remove from pot. Cook polish sausage until brown. Remove from pot. Melt 1 tbs. butter in pot. Sauté onions, then celery, then peppers, until tender but crisp (add more butter as needed, or use cooking oil). Add back all cooked ingredients, then tomatoes and spices. Split between pots. Bring to boil and simmer 8 – 10 minutes. Add shrimp and simmer 10 minutes. Season to taste with salt and pepper. Cook rice at same time so all finish together. Serve over rice.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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