Central Louisiana Jambalaya |
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Prep Time: 0 Minutes Cook Time: 112 Minutes |
Ready In: 112 Minutes Servings: 8 |
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SIMPLY PUT. JAMBALAYA AT ITS BEST. HERE IN LOUISIANA, JAMBALAYA IS FAMILY. THERE ARE THOUSANDS OF WAYS TO COOK JAMBALAYA. SEEMS EVERY HOME IN LOUISIANA HAS THEIR OWN VERSION. THIS IS MINE.. ENJOY! Ingredients:
3 cups peeled, uncooked, medium-size fresh or frozen american shrimp |
3 onions, finely chopped |
2 cups of green onions (tops and bottoms) |
1-2 cans can of petite diced tomatoes |
2 green bell peppers, finely chopped |
3 celery ribs, finely chopped |
1 pkg of diced cajun style or smoked sausage (i use smoky hollow cajun style or smoked sausage) you can also use tasso |
2 cups boneless, skinless chicken breast (can use dark meat, i prefer white) |
6 tablespoons crisco vegetable oil |
2 cups uncooked zatarains rice |
3 - 4 cans (10 1/2-oz.) cans beef broth |
3 cups water |
6 tablespoons zatarain's creole seasoning |
1 tsp garlic powder (or more depending on your taste) |
1 bay leaf |
garnish: green onion tops |
this recipe can be adjusted for large crowds. this is the recipe i use in the house. i have a large cast iron pot for cooking outside. |
Directions:
1. If frozen, thaw shrimp according to package directions. Devein, if desired, and set aside.
2. Saute onions and next 4 ingredients in hot oil in a 4-qt. cast iron Dutch oven over medium-high heat, stirring constantly, 10 minutes or until chicken is lightly browned. Stir in rice and next 5 ingredients.
3. Bake, covered, at 325° for 50 minutes. (Do not remove lid or stir.)
4. Remove from oven, and stir in shrimp. Bake, covered, 10 more minutes or just until shrimp turn pink.
5. THIS IS NOT MY PICTURE BUT THIS PICTURE I CHOSE FITS MY RECIPE.
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