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Edna's Jambalaya Recipe

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This recipe for Edna's Jambalaya, by , is from The Riverwood Community Association Cookbook 2021, 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!

Contributor:  
Contributor:  
Kathy Silverberg

Category:
Category:

Ingredients:  
Ingredients:  
• 2 lbs. smoked sausage sliced (Andouille sausage preferred)
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 c. uncooked rice
• 2½ cups Bayou Lafouche water or chicken broth if you don’t live in Thibodaux
• red pepper or Cajun seasoning to taste
• Ό c. chopped parsley

Directions:
Directions:
In a heavy pot, fry sausage slightly. Add onions & garlic. Stir over medium heat until onions are transparent. Add uncooked rice and continue to stir about two minutes. Add broth/water and seasoning. Reduce heat to low. Cover tightly and continue to simmer 30 - 40 minutes. Stir at 15 minute intervals and recover tightly. Add parsley; fluff and serve.

Number Of Servings:
Number Of Servings:
6-8 Servings
Preparation Time:
Preparation Time:
1 hour (includes cooking)
Personal Notes:
Personal Notes:
This recipe was served in a boarding house along the banks of Bayou Lafourche in South Louisiana.

 

 

 

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