Jambalaya from the Cookin' Cajun Cooking School, New Orleans Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 lb hot sausage, any brand, any degree of spice
1 lb smoked sausage, any brand, and flavor
1/4 c smoked ham
2 c yellow onion
1 c bell pepper, green suggested, other colors by choice
2 stalks celery, chopped to 1/2 c
4 cloves minced garlic
1- one pound can tomatoes with liquid and crushed to 2 cups
2 c cooked rice, converted Uncle Ben'sİ is suggested
3 c chicken stock
4 green onions, sliced
1/4 c parsley, chopped
1/2 tsp thyme
3 bay leaves
Salt and pepper to taste, tabasco to taste
I also add Cajun Seasoning, found in the international seasoning aisle, with mustards, Worchestershire sauce, etc. Figure a palm full or half a palm full for 1/2 recipe. This can be hot, so make according to your family's taste of HOT!
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Directions: |
Directions:Saute the sausage(s) in oil if necessary for several minutes. In this place I remove the sausage to separately cook the veggies, then re add the meat with the tomatoes, chicken stock, etc.
In same oil and onions, cook thoroughly, then add the bell pepper and celery. Cook until tender. Add bay leaf and thyme.
Add rice and stir until coated in the oil. Made need to add a bit more oil if needed. I always use Olive Oil in my cooking.
Add the tomatoes, chicken stock, garlic, cooked meat. Bring mixture to a boil. Cover and let simmer about 30 minutes. If using cooked chicken or fresh shrimp (cleaned, deveined), add at the 15 minute mark. Cook till rice is done. Before serving, add the green onions and parsley. Serve Hot with a green salad. Add a garlic French bread if desired. |
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Personal
Notes: |
Personal
Notes: I have skipped all the sausage meats and just used shrimp. It is over the top. I have also made as a half recipe, this one makes a lot! I have changed up the peppers, used cooked leftover chicken, turkey sausage, the cook has endless ways to go with the meat choice.
Because this is from Louisiana, the three, Trinity of Cajun cooking, is onion, bell pepper and celery.
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