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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creole Jambalaya Recipe

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This recipe for Creole Jambalaya is from The Walker Rd/Aurora NC Family Cookbook Project, 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:  
1 T butter
4 oz andouille sausage
(sliced into 1/4" half moons)
4 oz baked ham
(cut into 1/4" cubes)
1 med onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
2 15 oz cans petite diced tomatoes
(do not drain)
2 T condenced tomato paste
4 cloves garlic, minced
1 whole bay leaf
salt & pepper
1 tsp cayenne pepper
4 C chicken sauce
2 T Cajun Power garlic sauce
2 C white rice, uncooked
1 1/2 lb cleaned shrimp, cut into half or thirds
Directions:
Directions:
Melt butter in Dutch oven and saute' sausage & ham for 5 minutes. Add onions, green onions & celery. Cook 5 minutes. Add tomatoes, tomato paste, garlic, bay leaf, salt, pepper & cayenne pepper. Cook 2 minutes.
Add chicken stock & Cajun Power garlic sauce & bring to a boil. Reduce heat to medium & cook uncovered after adding rice for 25 min. Stir occasionally. Add shrimp & cook until bright pink. Serve at once with a green salad.
YUM!!

 

 

 

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