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-> [Creole & Cajun, Jams & Jellies, Poultry, Southern] -> [Jambalaya 2 Recipe] |
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Jambalaya 2
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| Artist: |
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| Categories: |
Creole & Cajun, Jams & Jellies, Poultry, Southern |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 5
| | Celery ribs, trimmed, sliced | | 2
| | Bell peppers, stemmed | | | -cored, seeded | | 1
| med | Red onion, peeled, quartered | | 1
| med | White onion, peeled | | | -quartered | | 1
| med | Yellow onion, peeled | | | -quartered | | 1
| | Head garlic, separated into | | | -cloves, the cloves peeled | | 1
| small | Bunch fresh basil (or 2 | | | -tablespoons dried) | | 1
| small | Bunch fresh oregano (or 2 | | | -tablespoons dried) | | 1/2
| bunch | Fresh thyme (or 2 | | | -tablespoons dried) | | 3
| can | (28 ounces each) tomatoes | | | -diced | | 2
| cup | Sun-dried tomatoes, cut | | | -into pieces | | 2
| lbs | Boneless chicken, cut into | | | -pieces | | 1
| lbs | Wing-ettes (wings without | | | -the tips) | | 5
| | Bay leaves | | 4
| tbsp | Pure mild chile powder | | 2
| lbs | Andouille sausage | | 2
| lbs | Peeled, deveined tiger | | | -shrimp | | | Salt | | | Hot steamed rice |
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Procedures:
| 1 | Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. | | 2 | Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder. | | 3 | Cover and bring to a boil. | | 4 | Reduce heat to medium an cook for about 35 minutes. | | 5 | While the mixture cooks, thinly slice the andouille sausage and roast in 350f oven for about 15 minutes (this will render out a lot of the grease). | | 6 | Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes. | | 7 | Add shrimp and cook for about 5 minutes. | | 8 | Season with salt to taste. | | 9 | Serve over rice |
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