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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. Kristin Arnett Ingredients:
1/2 pound whole fresh mushrooms, sliced |
3 medium onions, chopped |
2 medium green peppers, chopped |
3 celery ribs |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 package (16 ounces) johnsonville® smoked sausage, cubed |
1 pound cooked large shrimp, peeled and deveined |
1 pound frozen cooked crawfish tail meat, thawed |
1 can (14-1/2 ounces) chicken broth |
1 can (14-1/2 ounces) diced tomatoes |
2 tablespoons worcestershire sauce |
2 tablespoons cajun seasoning |
1 to 3 teaspoons hot pepper sauce |
1/4 teaspoon white pepper |
4 cups cooked long grain white rice |
Directions:
1. In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice.
2. Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes. Yield: 8-10 servings.
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