A1 Jambalaya
good southern down home cooking. 
 
 
1-1/2 lb.  30 count fresh shrimp, deveined, shelled and chopped
1 lb.  cooked chicken, skins removed, boned and cubed
1-1/2 lb.  andouille sausage, cubed (or kielbasa)
6   heaping tbsp. spicy cajun seasoning mix (recipe below)
4 Tbsp  lard
1 cup  white onion, chopped
1/2 cup  green bell pepper, chopped
1 cup  red bell pepper, chopped
1 cup  yellow bell pepper, chopped
1 cup  celery, chopped
6 clove  garlic, minced
2 cup  plum tomatoes, diced
5   bay leaves
4 Tbsp  tabasco hot sauce
2 Tbsp  worcestershire sauce
3 cup  uncooked long grain rice
6-1/2 cup  chicken stock
  salt and pepper to taste
 
in a large bowl combine shrimp and chicken with creole seasoning to 
completely coat and set aside. 
in a large pot, heat grease over medium-high heat. 
saute the onion, pepper, celery and garlic for about 3 minutes, don't burn 
the garlic. 
add tomatoes, bay leaves and both sauces. 
stir in rice and slowly add broth. 
reduce heat to medium, cover and cook until rice absorbs liquid and 
becomes 
tender, stirring occasionally, about 25 minutes. 
when rice is tender add the shrimp, chicken and sausage. 
cook until meat is done, about 15 minutes more. 
season to taste with salt, pepper, and additional creole seasoning if 
desired. 
yield: 10-12 servings 
serve with hot buttered cornbread and your favorite beverage. 
 
spicy cajun seasoning mix: 
 
1/2 cup  salt
1/4 cup  ground cayenne pepper
2 Tbsp  ground white pepper
2 Tbsp  ground black pepper
2 Tbsp  paprika,
2 Tbsp  onion powder
2 Tbsp  garlic powder
 
combine all ingredients in small bowl. store in airtight container. stir 
before using. use with all kinds of meats and vegetables. makes: about 1 
1/2 cups 
 
 
-- 
william barfieldsr 
 
 
-- 
(ID: 10380) Mirror: rec.food.recipes: Sun, Oct 19, 2003


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