Lani's Jambalaya

 , , , ,      No comments   
Lessee if I can remember the jambalaya recipe... this is the version I made last time; a red one (it's different every time).

Lani's Jambalaya

12 oz andouille*, cut up,
1 lb chicken cut up,
1 cup diced green pepper,
1 cup chopped celery
2 cups diced onions
1 tbsp minced garlic
3 tbsp cajun seasoning
2 cups long grain white rice (brown rice will require more liquid)
2-1/2 cups liquid (this time it was ham stock and spicy bloody mary mix)
diced tomatoes
chopped scallions (forgot to add them)
oil

* Andouille is a pork sausage used in Louisiana Creole cooking.

Season chicken and brown the chicken in oil or fat, and once brown, add the andouille. Saute for a couple of minutes and remove from pot.

Add chopped vegetables to pot and saute 'til desired tenderness.

Return meats to pot. Add liquids and bring to boil. Stir in remaining cajun seasoning.

Add rice and simmer covered for 25 minutes; after 10 minutes stir, making sure to turn over ingredients from top to bottom of pot.

After rice is done, stir in tomatoes and scallions.

I think that's it - best I can do without my notes at home.

QQQ
(4/23/01)

0 comments:

Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.