Central Louisiana Jambalaya
From cajunspices66 15 years agoIngredients
- 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 Rating
Reviewed by 5 people-
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 -
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). RJ
elgourmand in Apia loved it -
Thanks, this sounds like something my grandmother used to make.
valinkenmore in Malott loved it
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