jambalaya
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= Jambalaya =
Ingredients:
Seasoning Mix:
- 2 bay leaves
- 1 1/2 tsp salt
- 1 1/2 tsp red pepper
- 1 1/2 tsp oregano
- 1 1/4 tsp white pepper
- 1 tsp black pepper
- 3/4 tsp thyme
Jambalaya:
- 2 1/2 Tb lard or fat
- 2/3 cup (3 oz) chopped tasso or ham
- 1/2 cup (3 oz) chopped andouille or kielbasa
- 1 1/2 cup chopped onions
- 1 cup chopped celery
- 3/4 cup chopped green peppers
- 1/2 cup (3 oz) chopped chicken
- 1 1/2 tsp minced garlic
- 4 medium tomatoes, chopped & peeled
- 3/4 cup tomato sauce
- 2 cups seafood or chicken stock
- 1/2 cup chopped green onions
- 2 cups uncooked rice
- 1/2 lb shrimp
- 10 oz oysters (canned is great), with juice
Directions:
- Preheat oven to 350 °F.
- Combine seasoning mix ingredients and set aside.
- Melt fat in large pot. Saute ham and sausage until crisp.
- Add onions, celery, and peppers. Saute until tender but firm.
- Add chicken and cook until browned.
- Reduce heat. Add garlic and seasoning mix. Cook 3 min, stirring constantly.
- Add tomatoes, cook 5-8 min until chicken is tender.
- Add tomato sauce, cook 7 min, stirring frequently.
- Add stock and bring to boil.
- Add green onions. Cook 2 min.
- Add rice, shrimp, and oysters. Stir and remove from heat.
- Transfer to 8×8 baking pan. Cover securely with aluminum foil. Bake at 350 °F until rice is tender but still a bit crunchy, 20-30 min.
- Serve topped with Creole Sauce.
jambalaya.1771093478.txt.gz · Last modified: by mrmoniker