Recipe

Central Louisiana Jambalaya Recipe

Add Step-by-Step Photos	Cajunspices66 / All my dishes 1 year, 2 months ago SIMPLY PUT. JAMBALAYA AT ITS BEST. HERE IN LOUISIANA, JAMBALAYA IS FAMILY. THERE ARE THOUSANDS OF WAYS TO COOK JAMBALAYA. SEEMS EVERY HOME IN LOUISIANA HAS THEIR OWN VERSION. THIS IS MINE.. ENJOY! Prep:30m Cook:112m Servings:8	Cajunspices
	louisiana jambalaya

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Ingredients

3 cups peeled, uncooked, medium-size fresh or frozen AMERICAN Shrimp

3 onions, finely chopped

2 cups of green onions (tops and bottoms)

1-2 cans can of petite diced tomatoes

2 green bell peppers, finely chopped

3 celery ribs, finely chopped

1 pkg of diced cajun style or smoked sausage (I use Smoky Hollow cajun style or smoked sausage) YOU CAN ALSO USE TASSO

2 cups Boneless, Skinless Chicken breast (CAN USE DARK MEAT, I PREFER WHITE)

6 tablespoons CRISCO Vegetable Oil

2 cups uncooked Zatarains rice

3 - 4 cans (10 1/2-oz.) cans beef broth

3 cups water

6 tablespoons ZATARAIN'S Creole Seasoning

1 tsp garlic powder (or more depending on your taste)

1 bay leaf

Garnish: green onion tops

THIS RECIPE CAN BE ADJUSTED FOR LARGE CROWDS. THIS IS THE RECIPE I USE IN THE HOUSE. I HAVE A LARGE CAST IRON POT FOR COOKING OUTSIDE.

Directions

If frozen, thaw shrimp according to package directions. Devein, if desired, and set aside.

Saute onions and next 4 ingredients in hot oil in a 4-qt. cast iron Dutch oven over medium-high heat, stirring constantly, 10 minutes or until chicken is lightly browned. Stir in rice and next 5 ingredients.

Bake, covered, at 325° for 50 minutes. (Do not remove lid or stir.)

Remove from oven, and stir in shrimp. Bake, covered, 10 more minutes or just until shrimp turn pink.

THIS IS NOT MY PICTURE BUT THIS PICTURE I CHOSE FITS MY RECIPE.

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Comments

dmajor 1 year, 2 months ago said:
Good post. I always add a little burgundy to mine which gives it a kick! Other than that we make it about the same here! Thanks for sharing.

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