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Jambalaya
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| Artist: |
_ |
| Categories: |
Creole & Cajun, Entrees, Exotic, Jams & Jellies, Southern |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Butter | | 1
| cup | Onion, chopped | | 1
| cup | Celery, chopped | | 1
| cup | Green Pepper, chopped | | 1
| cup | Scallions, chopped | | 1
| lbs | Sausages, smoked | | 1
| lbs | Ham, cubed | | 16
| oz | Tomatoes | | 1
| cup | Rice | | 1 1/2
| cup | Beef Stock | | 1 1/4
| tsp | Creole Seasoning | | 1 1/4
| tsp | Oregano | | 1 1/4
| tsp | Basil | | 1/2
| tsp | Garlic | | 1
| lbs | Shrimp | | 24
| | Oysters |
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Procedures:
| 1 | Saute onions, celery, green pepper, and scallions in butter in a 4 quart pan until vegetables are completely wilted, 25 minutes. | | 2 | Add sausage and ham; cook 5 minutes. | | 3 | Add remains ingredients, except shrimp, creole seasoning and oysters. | | 4 | Cover pan and cook over medium low heat for 45 minutes, stirring occasionally. | | 5 | Season shrimp generously with creole seafood seasoning or salt, pepper, and garlic powder. | | 6 | Add shrimp and oysters to pan and cook 5 to 10 minutes more, or until seafood is cooked through |
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