Good Southern down home cooking.
A1 Jambalaya
1 1/2 lbs. 30 count fresh shrimp, deveined, shelled and chopped 1 lb. cooked chicken, skins removed,
boned and cubed 1 1/2 lbs. 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 cloves garlic, minced 2 cups Plum tomatoes, diced 5 bay leaves 4 Tbsp.
Tabasco hot sauce 2 Tbsp. Worcestershire sauce 3 cups uncooked long grain rice 6 1/2 cups 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:
2/2 cup salt
3/4 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
4/2 cups
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William Barfieldsr
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