Jambalaya
Serves 10
Published in: Tuscaloosa News
1 small chicken fryer -- whole
1 rib celery with leaves
1 large onion -- halved
1-2 cloves garlic
2 cup converted long grain rice
1 pounds smoked sausage -- bite-sized slices
1 pounds tasso ham -- cubed
1 pounds shrimp
1/2 stick butter
1 cup chopped yellow onion
1 bell pepper -- chopped
1/4 cup chopped parsley
3-4 cloves garlic -- minced
1 (6-ounce) can tomato paste
2 large bay leaves
1/4 teaspoons thyme
3 tablespoons salt
1/4 teaspoons Cayenne pepper
1/4 teaspoons hot sauce
In a large pot, cover chicken with water; add celery, onion, garlic; boil
until tender, about 1 hour. Reserve stock. Remove meat from bones. In 5
cups stock, cook rice until all liquid is absorbed, about 20 minutes. In
a Dutch oven, fry sausage and ham until lightly browned, about 3-5
minutes. Remove meat. Add butter to pan and saute yellow onion, bell
pepper and parsley until tender, about 3 minutes. Add chicken, sausage,
and ham; stir in garlic, tomato paste, bay leaves, thyme, salt, pepper,
and hot sauce. Add rice, and mix thoroughly. Cook over low heat 15
minutes, stirring frequently. Remove bay leaves and serve.
Makes 8 to 10 servings.
-- Louisiana Crawfish Co.
Exported from A Cook's Books -- Recipe management for Macintosh
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