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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor. Ingredients:
1 large yellow onion, chopped |
1 garlic clove, minced |
1 large green pepper, chopped |
1 stalk celery, diced (with tops) |
1/4 cup bacon drippings or 1/4 cup cooking oil |
2 teaspoons minced parsley |
1/2 lb ham, cut into small cubes |
1/2 teaspoon dried thyme |
2 large bay leaves |
2 teaspoons salt |
1 teaspoon tabasco sauce (or other hot bottled sauce) |
1 (14 ounce) can tomatoes, chopped |
1/2 cup tomato sauce |
2 cups water |
2 cups uncooked rice |
1 1/2 lbs fresh raw shrimp, shelled and deveined |
1/2 lb smoked beef sausage |
3 lbs chicken, cut up |
1/2 lb polish sausage, sliced |
Directions:
1. Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
2. Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
3. Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
4. Add rice; reduce heat and simmer, covered for 30 minutes.
5. Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
6. Season to taste with salt and more hot sauce.
7. -Chicken Jambalaya-.
8. Add chicken and polish sausage.
9. When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
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