Louisiana Jambalaya

jambalayaJambalaya, a Highly Seasoned Mixture 

Yesterday, I was digging around in the freezer and found some Andouille sausages. My next thought was to make Jambalaya. My aunt taught me everything I know about Cajun/Creole cooking. They lived in New Orleans for many years.  I have a plethera of recipes from Louisiana and have catered many a Mardi Gras party.  I did learn that you need to cut the amount of butter in a quarter from any Paul Prudomme recipe.  I love ya Paul, but I don’t want to die just yet!

Louisiana Jambalaya

Serves 10

1/2 cup (1 stick) butter
2 onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 Tbs Creole Seasoning
1/2 tsp ground cayenne pepper
1/2 tsp dried oregano, crumbled
2 Tbs tomato paste
1 lb andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 lb ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.

Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour.

Garnish with remaining green onion and serve.


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