Jambalaya
This is one of my son Bob's signature dishes. It's a little labor intensive - but worth it! First prepared at Marv's house for the App State vs. LSU football game that opened the 2008 season. Kickoff was changed to an early time due to an approaching hurricane. The original recipe called for crayfish not shrimp and Bob occasionally uses scallops in place of shrimp. Bob derived this recipe from a few others he found.
The spice mix Bob uses is not yet included on this entry - hope to get him to update this and the cooking instructions soon!
Ingredients
1 Tablespoon Unsalted Butter1/2 cup diced Andouille sausage
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1/2 cup diced fresh tomatoes
1/2 cup tomato sauce
3/4 cup enriched long grain rice
1 1/4 cups chicken stock w/shrimp shell infusion
1 Tablespoon Worcestershire sauce
2 Tablespoons minced fresh garlic
1/2 cup diced chicken
1 1/2 cup medium shrimp, peeled, deveined and chopped
1 Tablespoon finely chopped Italian Parsley
3 Tablespoons finely sliced green onions
Instructions
Mix together Onion, Celery, & Bell Pepper (the Holy Trinity). Melt butter. Add sausage until just brown. Add 1/2 of the Holy Trinity. Cook until tender.Add tomatoes, cook for 1 minute. Add tomato sauce - cook for 1 minute. Add rice - cook for 2 minutes - stirring constantly. Add stock & remaining Holy Trinity. Seasoning mix, Worcestershire & garlic. Add chicken, stir well. Cover for 20 minutes. Stir in raw shrimp, parsley, green onions. Cover for 10 minutes - or - until shrimp are cooked through.Other recipe: www.jerryodom.com/jambalaya.html