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Mccall's creole jambalaya
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| Artist: |
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| Categories: |
Creole & Cajun, Entrees, Jams & Jellies, Meats, Southern |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Cubed smoked ham | | 1/2
| lbs | Very hot New Orleans-style | | | -sausage, cut into ? | | | -pieces (see note) | | 1/2
| lbs | Smoked sausage cut into | | | -? pieces | | 1
| cup | Chopped onions | | 3
| cup | Uncooked white rice | | 1/2
| cup | Chopped green pepper | | 1/4
| cup | Chopped scallions | | 4
| cup | Boiling water | | 1
| tbsp | Chopped parsley | | 1
| tsp | Chopped garlic | | 1
| tsp | Salt | | 1
| tsp | Ground thyme | | 1/2
| tsp | Paprika | | 1
| | Bay leaf | | 1
| lbs | Medium shrimp, peeled and | | | -deveined |
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Procedures:
| 1 | In 3-qt. | | 2 | Saucepan, combine ham, sausages and onions; over medium heat, saute 8 minutes or until onion is soft. | | 3 | Stir in rice, add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf. | | 4 | Mix well. | | 5 | Bring to boil. | | 6 | Boil 5 minutes. | | 7 | Over low heat, cook jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes. | | 8 | With large fork, fluff rice and evenly distribut ingredients. | | 9 | Note: use chaurice, chorizo or andouille sausages, available at spanish and specialty stores |
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