Lynda Hayes Recipe

Creole Jambalaya

By Lynda Hayes LyndawithaY


In 1978 my dad took our family to New Orleans. It was the first time I had
"creole" food. Fresh gulf shrimp,crawdads, beignets, and of course Jambalaya. If your like me and like your food fresh, well seasoned and with a little kick, you will love this homemade jambalaya. Have your tall glass of ice tea ready!


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:

Ingredients

2 Tbsp
canola oil
1 Tbsp
creole seasoning
12 oz
cajun style andouille smoked pork sausage (chef bruce aidells)
find more delicious recipes at www.porkbeinspired.com
1/2 lb
boneless chicken, cut up in 1 inch pieces
1 large
onion, chopped
3 stick
celery ribs, chopped
1 small
green pepper, chopped
1/4 c
red and yellow bell pepper, chopped
3 clove
fresh garlic, smashed & cut up
28 oz
tomatoes, cut into chunks, slightly crushed and retain all seeds, juices.
1/2 tsp
red pepper flakes
1/2 tsp
black pepper
1 tsp
sea salt
1 Tbsp
crystal hot sauce
2 tsp
worcestershire sauce
2-1/2 c
chicken broth (stock or boullion will work here)
1 lb
wild shrimp, shelled & deveined (you can buy this in the freezer section if they do not have fresh)
1-1/4 c
uncooked white rice, rinsed and clean
1 tsp
file powder (optional) hard to find product
parsley (for garnish)
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Directions Step-By-Step

1
I cut all my meat and vegetables chunky style for this dish, keep them all about the same size. Heat 1 Tb of the oil in Dutch Oven over medium heat. Add chicken pieces and andouille sausage together, along with creole seasoning. When chicken is browned, remove all the meat with a slotted spoon, and set aside, about 10 minutes. Leave all bits of meat and juice in pot.
2
Add remaining TB of oil in same pot, add your onion, bell peppers, celery, and garlic saute' until tender. Stir in tomatoes, red pepper, black pepper, salt, hot pepper sauce, worcestershire sauce and file' powder (optional). Add in chicken and andouille sausage that was previously cooked. Cook for another 10 minutes, stirring occasionally.
3
Stir in the chicken broth and rice. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until all the liquid is absorbed and rice is cooked. Add shrimp and cook 5 more minutes until they are cook through and turn white.
4
You can serve this as an appetizer for a large family dinner, or as a meal. Use parsley to garnish, and make sure you leave the bottle of hot sauce on the table for your guests to add a bit more if they like it hot! Enjoy!

About this Recipe