Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Seasoning Mix: (multiply by 3)
¼ tsp. cayenne pepper
¾ tsp. white pepper
1 tsp. salt
¼ tsp. thyme
½ tsp. sage
¼ tsp. basil
½ tsp. pepper
Shrimp fusion:
64 oz. chicken stock
2 bags of raw med to large shrimp
(combine stock with shrimp shells and simmer for minimum 60 min.)
3 T. unsalted butter
3 to 4 links of raw andouille sausage
1 ½ c. onion, diced
1 ½ c. green pepper, diced
1 ½ c. celery, diced
1 ½ c. fresh tomatoes, diced
1 ½ c. tomato sauce
¾ c. long grain rice (eyeball it, you might need more)
3 T. Worcestershire sauce
6 T. garlic, minced
1 ½ c. chicken breast, raw and diced
Reserved shrimp
1 ½ T. parsley
6 T. green onion, finely chopped
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Directions: |
Directions:Mix 'trinity' in bowl (celery, onion, and green pepper). In a large pot, brown andouille sausage in butter until it starts to brown. Add ½ of the trinity to the pot and cook until the vegetables are tender. Add tomatoes and cook for 1 minute, add tomato sauce and cook for another minute. Add rice and constantly stir for another 2 minutes. Add shrimp fusion (stock and shrimp shells boiled for an hour, then discard shells), seasoning mix, Worcestershire sauce, and garlic to the pot and the other ½ of trinity. Let it cook for 10 minutes, add chicken and let simmer for about 25 minutes. Add shrimp, parsley, and green onion and let simmer for 20 minutes or until shrimp are cooked through. (The seasoning mix gets tripled, the rest is already tripled) |
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Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:1-2 hours |
Personal
Notes: |
Personal
Notes: I got this recipe from Kathy Kostelyk (Neal's wife and Uncle Phil's daughter in law) when we went there for a football game. It is outstanding! It takes a little time, but it is a lot of 'simmer' time.
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