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Recipes  |
Cajun Jambalaya
1 1/2 lb Andouille sausage, sliced 2 teaspoons vegetable oil 1 large onion, chopped 1 large bell pepper, chopped 1/2 cup celery, chopped 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon Ground Black Pepper Coarse Grind 1 teaspoon Ground White Pepper 1 teaspoon Cayenne Pepper Hot Heat 1 teaspoon Thyme Leaf 1 teaspoon Mexican Oregano 2 Bay Leaf 1 tablespoon File Powder 1/2 teaspoon onion salt Tabasco sauce to taste 2 lbs shrimp, chicken or crawfish or any combination 1 cup fresh tomatoes, chopped optional 1 1/2 cup long grain rice, uncooked Directions: 1. In a large stock pot, sauté sausage in oil over medium to medium-high heat until well browned. Drain. 2. In same pot, sauté onion, bell pepper, celery and garlic until almost tender. 3. Add seasonings (salt thru onion salt) and cook 1 more minute. 4. Add fresh tomatoes if desired. 5. Add cooked chicken pieces to absorb flavors, reduce heat to a gentle simmer 6. Cover for about 20 to 25 minutes. 7. Add cooked shrimp or crawfish and season with Tabasco to taste. Serves: 8-10 |
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