Copyright © 2014 The FOURnet Information Network. All rights reserved.

NEW ORLEANS JAMBALAYA 
1 lb. smoked sausage or ham, cut in 1/2 inch cubes
1/2 c. vegetable oil
2 medium onions, chopped
1 bunch green onion with bulbs and 3 inches of tops, chopped
1 lg. green pepper, chopped
1/2 c. celery, sliced
1/4 tsp. thyme
2 bay leaves
2-6 garlic cloves, minced
1/2 tsp. salt
1 pinch cayenne
2 lbs. raw shrimp, peeled (or 2 lbs. cooked chicken)
2 (16 oz.) cans tomatoes
1 (6 oz.) can tomato paste
1/2 lemon, quartered
3 c. cooked rice

Cook sausage or ham in oil until light brown. Add both onions, green pepper, celery, thyme, bay leaves, garlic, salt, and cayenne. Cook 3 minutes longer. Add shrimp (or chicken), tomatoes, tomato paste, and lemon quarters. Simmer slowly, uncovered, tossing shrimp until pink. Don't cook too long or shrimp will get tough. Remove bay leaves and lemon; stir in rice and serve.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood