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"Hunger is the best sauce in the world."--Cervantes

Jambalaya Recipe

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This recipe for Jambalaya is from Krazy Koyle's Kookbook, 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:  
• ¼ lb. thick cut bacon, diced
• 1 lb. pork loin, cut into 1 inch cubes
• 1 lb. smoked sausage, cut into ½ inch slices
• ½ lb. andouille sausage, cut into ½ inch slices (I’m not really sure what this is, so any favorite sausage is fine)
• 1 red onion (or white)
• 1 cup thinly julienned red bell peppers
• 1 lb. boneless chicken thighs, cut into ½ inch slices (or breast)
• 2 celery stalks, thinly sliced
• 2 cloves garlic, chopped
• ¼ cp. Chopped parsley leaves
• ¾ cp. Plus ¼ cp. Chopped green onions
• 2 teaspoons cayenne
• salt and pepper
• ½ cup water (or chicken/beef stock)
Directions:
Directions:
Cook bacon until crisp and remove from pan. Add pork to the pan and cook on medium high heat until pork is browned on all sides, about 5 to 6 minutes. Add sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 minutes. Add the cayenne and season with salt and pepper. Stir in water, cover and let sit for 1 hour.

Serve with rice.
You can also serve on sourdough bread with havarti cheese thinly sliced.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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