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Scooters Amazing Cajun Jambalaya Recipe

Ingredients

How to make it

  • Prep peppers and Andouille sausage by chopping into bite size pieces and place in bowl with ham cubes
  • Chop Green onions and separate chives and set in bowl and refrigerate, place green onions with other peppers.
  • In large pan melt butter, add garlic and brown chicken and pork seasoning with garlic salt and pepper, once fully cooked remove from pan and set aside
  • add veggies, sausage and ham stirring regularly until butter is absorbed, then add chicken broth, and bring to boil.
  • cut up chicken and pork into bite size pieces, and add back into mixture.
  • Add cajun seasoning, bay leaves, chili powder let cook for 15 minutes, and add red beans and rice, and remaining spices. Stir occassionally to ensure that mixture does not burn to bottom. Cajun and Creole cooking is all about the flavor, so feel free to monkey around with ingredients or amounts. When serving, garnish with chives from green onions. I would recommend a couple sauces to serve with this dish too. The first is Cajun Power garlic Sauce (www.cajunpowersauce.com) This sauce is not hot, but has a unique taste to it, that most people love. the second sauce is more of a hot sauce. It is called Cajun Sunshine hot pepper Sauce (www.redbagcollection.com or your local grocer may have it). This is not as hot as Tobasco sauce, but has a very unique taste to it too. Also acceptable are Louisiana Hot sauce, and Cajun Power Sauces make a sauce called Louisiana Lightnening strike. We use both in our restaurant, and these are real good.

Reviews & Comments 5

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  • betty_boop 15 years ago
    I do agree with Chefjeb...! you might need to check out Chef John Folse or even Chef Paul Prudhomme for the future of placing Cajun or Creole recipes...Although to me this recipe has
    a Italian touch..? which may be delicious..but the misconception of cajun and creole you might need to check into the book that Chefjeb wrote about so that you may understand our cajun/creole way of cooking.
    Was this review helpful? Yes Flag
  • betty_boop 15 years ago
    I do agree with Chefjeb...! you might need to check out Chef John Folse or even Chef Paul Prudhomme for the future of placing Cajun or Creole recipes...Although to me this recipe has
    a Italian touch..? which may be delicious..but the misconception of cajun and creole you might need to check into the book that Chefjeb wrote about so that you may understand our cajun/creole way of cooking.
    Was this review helpful? Yes Flag
  • shirleyoma 16 years ago
    Gotta try this one.. sounds delicious!
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  • zena824 16 years ago
    This is good.... you did a great job...Keep the good recipes coming....
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  • chefjeb 16 years ago
    Note: You can edit a recipe after you have posted by clicking on the edit button. And you can do that days or weeks after you post.But, you can't edit the recipe title. You might enjoy Chef John Folse's Enclyclopedia of Creole and Cajun Cuisine. It's a huge book that weighs over six pounds and has 842 pages and measures 11 x 12 x 2 and is filled with beautiful color plates. go to www.jfolse.com. It defines classic Creole and Cajun. A little history of jambayala that you might enjoy. It's a common misconception that jambayala is Cajun. Actually it's Creole, not Cajun, and an adapation of the Spanish paella that the Spanish settlers brought when they owned Louisiana. The Africans added the word yaya, meaning rice. The French later changed the name to Jambon a la Yaya, meaning ham with rice. It's true Creole.
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scooterk Spring Lake, MI

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