Jambalya

I’m a bit of a foodie. I love experimenting with food preperation, creating and tweaking recipes. To that end I present my spin on a New Orleans classic. This recipe has been used and found tasty by a few people.

I hope you like it.

Rob’s Jambalaya: feeds A Whole Mess Of People

3 bay leaves

5 pounds ham, diced

1 gallon water

Oil, for sautéing

3 pounds chicken breast, diced

2 pounds shrimp, deveined

1 pound crawdad tails

5 onions, chopped

2 pounds celery

5 green peppers, chopped

1 cup green onion, chopped

5 tomatoes, diced

2 cups tomato paste

3 tablespoons parsley, chopped

4 ounces garlic, crushed

2 teaspoons dried thyme

2 teaspoons cayenne pepper

1/4 cup Worcestershire sauce

3 pounds smoked (andoullie) sausage

3 pounds brown rice

Salt, to taste

Rob’s Spice Mix* to taste

1.       In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour.

2.       In another boiler pan, heat oil.

3.       Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes.

4.       Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, shrimp and smoked sausage.

5.       Cook for 10  minutes.

6.       Add crawdad tails

7.       Cook for 5 minutes

8.       Add Rice to first boiler, and boil until tender

9.       Add cooked rice to jambalaya in second boiler.

10.   Salt and spice to taste

* Spice mix

2 tablespoons part fresh ground pepper

2 tablespoons part cayenne pepper

6 tablespoons Old Bay Seasoning

2 tablespoons mesquite seasoning

2 tablespoons garlic power

2 tablespoons onion powder

Hope you enjoy it.

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