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Prep Time: 60 Minutes Cook Time: 3 Minutes |
Ready In: 63 Minutes Servings: 8 |
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This is my mother's version of jambalaya that she always used to make... Ingredients:
2 tablespoons butter |
1 lb kielbasa |
1 dash cayenne pepper |
1/4 cup butter |
1/4 cup flour |
3 medium onions, chopped |
6 scallions, chopped |
1 green bell pepper, chopped |
4 garlic cloves, minced |
1 (16 ounce) can tomatoes, chopped |
1 (8 ounce) can tomato sauce |
2 bay leaves |
1/2 teaspoon thyme |
1/4 teaspoon cayenne pepper |
10 drops tabasco sauce |
1/4 teaspoon paprika |
3 1/2 cups chicken broth |
1/2 lb smoked ham, diced |
2 lbs raw large shrimp, shelled & cleaned |
1 cup diced cooked chicken |
2 cups raw rice |
Directions:
1. Cut kielbasa into 1/4 inch rounds. In a 10 saute pan, brown in 2T butter. Drain the sausage thorougly on paper towels and then sprinkle with enough cayenne pepper to enhance the sausage. Set aside.
2. In a 8qt stockpot, melt 1/4cup butter. Add flour and mix until bubbling. Add onions, scallions, green pepper, and garlic and saute until soft (about 10 minutes).
3. Stir in tomatoes, tomato sauce, seasonings, and chicken broth. Bring to a slow simmer and cook for 2-2.5 hours.
4. 30 MINUTES BEFORE SERVING- Rewarm mixture, if needed, and add kielbasa, ham, raw shrimp, chicken, and raw rice. Cook over low heat stirring frequently until rice is tender. Serve!
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