Good Southern down home cooking.

A1 Jambalaya

1 1/2 lbs. 30 count fresh shrimp, deveined, shelled and chopped
1 lb. cooked chicken, skins removed, boned and cubed
1 1/2 lbs. Andouille sausage, cubed (or kielbasa)
6 heaping Tbsp. Spicy Cajun Seasoning Mix (recipe below)
4 Tbsp. lard
1 cup white onion, chopped
1/2 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
1 cup celery, chopped
6 cloves garlic, minced
2 cups Plum tomatoes, diced
5 bay leaves
4 Tbsp. Tabasco hot sauce
2 Tbsp. Worcestershire sauce
3 cups uncooked long grain rice
6 1/2 cups chicken stock
Salt and pepper to taste

In a large bowl combine shrimp and chicken with Creole seasoning to
completely coat and set aside.
In a large pot, heat grease over medium-high heat.
Saute the onion, pepper, celery and garlic for about 3 minutes, don't burn
the garlic.
Add tomatoes, bay leaves and both sauces.
Stir in rice and slowly add broth.
Reduce heat to medium, cover and cook until rice absorbs liquid and
becomes
tender, stirring occasionally, about 25 minutes.
When rice is tender add the shrimp, chicken and sausage.
Cook until meat is done, about 15 minutes more.
Season to taste with salt, pepper, and additional Creole seasoning if
desired.
Yield: 10-12 Servings
Serve with hot buttered cornbread and your favorite beverage.

Spicy Cajun Seasoning Mix:

1/2 cup salt
1/4 cup ground cayenne pepper
2 Tbsp.. ground white pepper
2 Tbsp.. ground black pepper
2 Tbsp.. paprika,
2 Tbsp.. onion powder
2 Tbsp.. garlic powder

Combine all ingredients in small bowl. Store in airtight container. Stir
before using. Use with all kinds of meats and vegetables. Makes: about 1
1/2 cups


--
William Barfieldsr


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/