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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creole Jambalaya Recipe

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This recipe for Creole Jambalaya is from Can You Tell Me How You Made That? volume 3, 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:  
Large Dutch Oven
2 lb raw shrimp, peeled
2 c raw rice
1 lb Andouille sausage
½ lb cooked chicken, diced
½ lb country ham, diced
roux (½ stick butter, 4 tbsp flour)
3 c beef broth
4 cloves garlic, minced
3 med white onions, finely chopped
6 scallions +leaves, chopped
1 16 oz can tomatoes, drained, chopped
1 sm green pepper, chopped
1 bay leaf
½ tsp thyme leaves
⅛ tsp ea: cumin, cloves, allspice
¼+ tsp cayenne
salt & freshly ground black pepper
Directions:
Directions:
Melt butter, cook sausage & ham til browned, stir in flour.
Add veggies, stir til transparent. Add tomatoes & spices.
Add broth. Add shrimp & chicken.
Stir in rice. Season w/salt.
Make sure liquid covers ingredients.
Bring to a boil, cover, reduce to simmer.
Cook til rice is done.
Jambalaya is moist, but not soupy.
Personal Notes:
Personal Notes:
Howard Mitcham, NOLA, says,
"Anybody who doesn't have a really good appetite
should not be allowed to eat jambalaya."

 

 

 

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