Central Louisiana JambalayaFrom cajunspices66 6 years ago
- 3 cups peeled, uncooked, medium-size fresh or frozen AMERICAN shrimp shopping list
- 3 onions, finely chopped shopping list
- 2 cups of green onions (tops and bottoms) shopping list
- 1-2 cans can of petite diced tomatoes shopping list
- 2 green bell peppers, finely chopped shopping list
- 3 celery ribs, finely chopped shopping list
- 1 pkg of diced cajun style or smoked sausage (I use Smoky Hollow cajun style or smoked sausage) YOU CAN ALSO USE TASSO shopping list
- 2 cups Boneless, skinless chicken breast (CAN USE DARK MEAT, I PREFER WHITE) shopping list
- 6 tablespoons Crisco vegetable oil shopping list
- 2 cups uncooked Zatarains rice shopping list
- 3 - 4 cans (10 1/2-oz.) cans beef broth shopping list
- 3 cups water shopping list
- 6 tablespoons ZATARAIN'S creole seasoning shopping list
- 1 tsp garlic powder (or more depending on your taste) shopping list
- 1 bay leaf shopping list
- Garnish: green onion tops shopping list
- 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. shopping list
How to make it
- 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.
The Cookcajunspices66 Pineville, LA
The Rating5 people
Thanks, this sounds like something my grandmother used to make.valinkenmore in Malott loved it
Thanks for saying yes to my invite. You got some nice food here and this dish will happen next week. Sorry I can't get AMERICAN shrimp but Samoan shrimp are good sized and very tasty; also they are here. Buono Apeatito (good eating). RJelgourmand in Apia loved it
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.dmajor in Slidell loved it