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Creole jambalaya

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Ingredients/Components

shrimp - 2 lb
raw rice - 2 c
smoked sausage - 1 lb
cooked chicken - 1/2 lb
diced ham - 1/2 lb
stick butter - 1/2 item
bay leaf - 1 item
creole seasoning contains salt, red pepper, black pepper, garlic power and chili powder - 2 tsp
flour - 4 Tbsp
cans beef broth or use bouillon cubes - 2 oz
cloves garlic, minced - 4 item
medium white onions, chopped - 3 item
scallions, chopped - 6 item
can tomatoes, drained and chopped - 16 oz
thyme - 1/2 tsp

How to make creole jambalaya:

Melt the butter; cook the sausage and ham until lightly browned and stir in the flour. Add the onions, scallions and garlic and cook until the vegetables are soft and transparent. Stir in the chopped tomatoes and their juice. Stir in the bay leaf, thyme and creole seasoning. Add the broth and mix well. Add the raw shrimp and the chicken. Stir in the raw rice. The liquid in the pot should just cover the contents. Add more broth if necessary. Bring to a boil and cook until the rice is done. Serves 8 to 10.

Recipe categories: Chicken, Poultry, Shrimp.

Rating:

3.5

Average rating: 3.5, total votes: 6

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