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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage. Ingredients:
2 teaspoons unsalted butter |
1 lb andouille sausage |
1/2 lb cooked chicken, diced |
3 medium onions, chopped |
6 green onions with tops, chopped |
1 small green bell pepper, chopped |
2 lbs small raw shrimp, peeled |
2 cups rice |
24 ounces beef broth or 3 cups broth made with beef bouillon |
4 garlic cloves, minced |
1 bay leaf |
1/2 teaspoon thyme |
1/4 teaspoon ground cumin |
1/4 teaspoon allspice |
1/4 teaspoon cayenne |
salt, to taste |
pepper, to taste |
Directions:
1. Melt the butter and sauté the sausage and chicken just a little bit.
2. Add the onions and green pepper and sauté a little longer, until fragrant.
3. Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.
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