Nancy's Jambalaya
Ingredients:
- 1/2 - 1 tblsp cayenne pepper
- 1/2 – 1 tblsp cumin
- 1 tblsp gumbo
file
- 1 tblsp ground mustard
- 2 tblsp salt
- 1 tblsp black pepper
- 2 tsp basil
- 2 tsp thyme
- 2 bay leaves
- 2 tblsp paprika
- 1/2– 1
tsp white pepper
- 1 tsp oregano
- 2 ½ tblsp sugar
- 1 tblsp
margarine
- 1 lb ham, cubed or 1 lb cut - up chicken
- 1 lb smoked
sausage, sliced or 1 lb chorizo
- 2 cups green pepper, chopped
- 2
cups celery, chopped
- 4 cups onion, chopped
- 3-6 tbls garlic,
chopped
- 6-8 cups chicken stock
- 3 cans tomato sauce
- 2 cans
tomatoes, diced
- 4 cans kidney or red beans, drained
- ½ -1 lb long
grain rice, or lentils
- 1 lb shrimp, peeled (optional)
Directions:
- Melt margarine in a large pot, then brown meat. Add spices.
- Stir frequently over medium heat about 5 minutes. Add raw vegetables,
put lid on tight. Cook for 10 minutes stirring occasionally.
- Add
chicken stock, tomatoes and beans Bring back to a boil. Stir and cook a
few minutes.
- Add rice and reduce heat to simmer.
- Leave lid on
tight for 10 minutes then stir from bottom to top. Replace lid then cook
another 10 – 15 minutes. If adding shrimp, put it in when the
rice is half done. (Add more broth or vegetable juice if too spicy or
too dry)
Note: Nancy and Mike added cornbread on top of their
bowls)
This recipe and photograph for Nancy's Jambalaya was
provided by Nancy and
Mike Dolan
Cajun Recipes Page 1