K-Jon's Jambalaya
I got this recipe from a cookbook by Frank Davis a Chef from New Orleans. I have doctored it up over the years to suit my tastes. I hope you enjoy.
READY IN: 1hr 20mins
SERVES: 8
YIELD: 8 10 ounce
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 1 1⁄2
- 1 1⁄2cups rice
- 2cups chicken stock
- 3
- 1
- 1
- 1 1⁄2cups red bell peppers
- 1⁄2teaspoon cayenne pepper
- 1teaspoon thyme
- 1⁄2teaspoon oregano
- 1⁄2teaspoon paprika
- 1
- 1⁄4
- 1⁄2
- 1
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DIRECTIONS
- 1.) Brown the sausage till crisp, remove and set aside.
- 2.) Brown the chicken in sausage oil, remove and set aside.
- 3.) Saute your Holy Trinity (peppers, celery and onion) 5minutes.
- 4.) Add dry spices and cook 5 minutes more.
- 5.) Add meat, tomatoes, rice and stock and bring to a simmer.
- 6.) Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour.
- 7.) If you want to add shrimp do it at minute 45 and cook for 15 more minutes.
- 8.) Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!
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