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Creole Jambalaya


Creole Jambalaya Recipe

Ingredients:
  • 1 tablespoon unsalted butter (or 2 tablespoons if pork and sausage are very lean)
  • 4 ounces Andouille sausage*, sliced into 1/4-inch rounds
  • 4 ounces picked pork** or ham, cut into 1/4-inch cubes
  • 1 medium yellow onion, chopped
  • 1 bunch green onions, chopped, white and green parts separated
  • 1 medium green sweet pepper, chopped
  • 2 cans (10 oz size) crushed plum tomatoes
  • cup canned tomato puree
  • 2 cloves garlic, minced
  • 1 whole bay leaf
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon dry thyme leaves
  • 4 quarts chicken stock
  • 1 tablespoon Louisiana pepper sauce
  • 2 cups long-grain white rice, uncooked
  • 1 pound raw medium shrimp, peeled
  • * smoked or Polish sausage (kielbasa) can be substituted for Andouille
  • ** pickled porkany good-quality ham may be used instead
Directions:
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Rank

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