Jambalaya

2 Cups long-grain white rice
1/2 Cup Margarine — Melted
1/4 Cup vegetable oil
2 Cups Onion — Finely chopped
1/2 Piece Bell pepper — Finely chopped
3 Ribs Celery — Finely chopped

4 Cloves Garlic — Finely chopped
2 Cups Shrimp — Lightly Sauteed Peel
2 Cups Chicken Breasts — Lightly Sauteed Dice
2 Cups Smoked Sausage — Lightly Sauteed Dice
1/2 Cup Canned Tomatoes — Squeezed
3 cups chicken broth

1 tbl Worcestershire sauce
4 tbls Louisiana hot sauce
1 Tbl kitchen bouquet
3 tsp cayenne pepper — ground
1/4 stick sweet cream butter — melted
1/2 cup green onion — thinly sliced

4 Tbls parsely — finely minced

First take a 5 quart cast iron dutch oven and mix rice and melted
margarine together thoroughly. You want to be sure that each grain is
coated with the margarine.

Meanwhile in a 12 inch heavy aluminum skillet, heat the veg. oil over a
high flame and fry down the onions, green pepper, garlic, and celery until

they are brown.

Drop in the shrimp, chicken, and sausage; and fry them along with the
veggies until the meat is seared (you want to seal in the juices).
Now mix the meats and the sauteed veggies into the raw rice. Toss in the
squeezed tomatoes, pour in stock , stir in all the remaining ingredients
EXCEPT the green onions and parsley. Then pour in butter and mix
everything together well until the dish is uniformly blended.

At this point, cover dutch oven tightly and bake it at 375 for 45 min.

Toss in the green onions and parsley. Stir the jambalaya to mix all
the ingredients.
Once more, cover the pot again and continue to bake it for another 15
minutes until the rice is tender and flaky.
Serve it immediately piping hot. right from the pot.

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