As some of you may know, next Tuesday is Mardi Gras!! So put on your fat pants and beads and get ready for one last rockin shin-dig before the arrival of Lent. In honor of this glorious occasion, I cooked up a little jambalaya for my fabulous co-workers and let me say it was a hit!
Jambalaya
In a large skillet, cook up 6 strips of bacon until done. Remove bacon and chop up.
In a large pot cook up, 3 cups of rice and 2 1/2 cup of chicken stock. Simmer until liquid dissolves over medium low heat.
In skillet, saute 5 cloves of garlic and 3 medium onions for 3-4 minutes.
Add 1.5 lbs of sausage (italian or chorizo) chopped up. Cook for about 5 minutes.
Add 2 Tbl. of Cajun seasoning and 1 Tbl of onions Parsley.
(If you do not have cajun seasoning substitute with 2 tsp cayenne, 1Tbl of paprika, 2 tsp of oregano, 2 tsp. garlic powder.)
Add 2 large green bell peppers (chopped), 1/2 lb of ham (chopped), a 14 oz can of diced tomatoes.
Simmer mixture for 10 minutes.
Add contents of the skillet to rice. Add 2 more 14 oz cans of diced tomatoes.
Stir up. Simmer until rice is done. Add more chicken stock if needed for texture or more spice for flavor.
This recipe is party sized and serves 25 people. Feel free to quarter or half'er to fit your needs.
Crank your zydeco, bust out your washboard and party on!!
even if you quarter or half the amount, you're still supposed to keep the bacon the same portion, right?
ReplyDeletei congree (a word synthesizing concur and agree, c/o Grafton Robinson)
ReplyDeleteOf course, and the bacon gives it this increadible smoky flavor like you burnt cedar sticks and roasted this jambalaya over it. Sooo soo good!!
ReplyDeleteA Louisana native ate this and said oh my that's some good jambalay and i know good jambalaya.