Judge Winston's favorite Jambalaya Recipe Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 chicken breasts or boneless thigh meat, chopped
1 lb. Andouille sausage, chopped
1 roll Jimmy Dean regular sausage, remove casing
1 can Rotel tomatoes and peppers
1/2 green pepper, small chop
1/2 sweet onion, small chop
1 celery stalk, small chop
1 tsp. cajun seasonings
cayenne pepper, to taste
2 cubes Knorr's chicken bouillon
1 48 oz. can V-8 juice
1/8 cup of fresh parsley and thyme, chopped
|
|
Directions: |
Directions:Heat stock pot/Dutch oven, for about 5 minutes on medium/low heat. Add Jimmy Dean sausage to render the fat and cook the sausage. When the sausage is half cooked add onions, bell peppers, celery and chicken bouillon. Cook about 7 minutes until onions are clear. Add the chicken, Andouille sausage and cook for about 5 minutes, stirring so it keeps off the bottom of the pan. If it starts to stick on the bottom of the pan, pour about a 1/4 of red/white wine to loosen the ingredients off the bottom of the pan. Add Rotel, Cajun seasoning and V-8 juice. Add Kosher salt and pepper to taste. Bring to a boil and then turn it way down for about 30 minutes. Stir so it will not stick to the bottom of the pot. Add fresh herbs right before you serve the Jambalaya. |
|
Personal
Notes: |
Personal
Notes: If you need this made a day before, taste it before you serve it. If the Jambalaya is too spicy for you,
add some lemon juice. If the Jambalaya has a hot flavor to it, add some sugar.
|
|
This recipe for Judge Winston's favorite Jambalaya Recipe is from