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Tuesday, December 28

Jambalaya

Sausage, andouille
16 ounces
Onion, large, chopped
1
Bell pepper, small, chopped
1
Garlic, minced
3 cloves
Rice, uncooked
2 cups
Chicken broth
32 ounces
Tomatoes, stewed, undrained, chopped
14 ½ ounces
Tomato sauce
8 ounces
Cajun seasonings
2 teaspoons
Tabasco sauce
1 teaspoon
Shrimp, uncooked, unpeeled
1 pound
Green onions, chopped
3 tablespoons
  1. In a large Dutch oven, brown sausage over medium-high heat.
  2. Drain, reserving 3 tablespoons of the drippings in the pan with the sausage.
  3. Add onion and bell pepper, and sauté for 3 minutes, until tender; add garlic, and sauté 1 minute more.
  4. Add rice and chicken broth; bring to boil.
  5. Cover, reduce heat to low, and simmer 20 minutes.
  6. Stir in tomatoes, seasonings, and hot sauce.
  7. Peel shrimp, if desired, and devein.
  8. Stir in shrimp and green onions; cook 2 to 3 minutes, until shrimp turn pink.
Based on recipe from Southern Living’s 1001 Ways to Cook Southern.

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