Ingredients:
2 lbs. sliced think smoked or andouille sausage
2 lb bay shrimp
2 cups rice - uncooked long grain
1/4 cup cooking oil
2 medium white onions - chopped fine
5 cups chicken stock
4 cloves granulated garlic
1 green pepper
2 tbs. Louisiana hot sauce
3 TBS Creole seasoning
2 TSP cayenne
1 TSP black pepper
1 16 oz. can tomatoe sauce
Large stock pot
Directions:
In large stock pot, fry sausage in cooking oil until golden brown.
Remove meat leaving just enough oil to cover bottom of pot.
Add onions, garlic, peppers, and fry until onions are golden brown.
Add Chicken stock.
Add tomatoe sauce.
Add remaining seasoning.
Add rice.
Cover.
Bring a rolling boil.
Simmer covered until rice is cooked (45 minutes for brown, 20 for white).
Add Shrimp
Add meat.
Simmer uncovered for about 30 minutes.
Let stand for 10 minutes and then serve.
Yield: 6 generous servings.
To brown onions:
Onions and shortening are put into the pot, covered, and cooked over low
heat until golden brown, stirring frequently. A little water added to the
onions will help prevent sticking.
Jambalaya should never be stirred - turn rather than stir after the rice has
been added. This prevents the grains of rice from breaking up. Most cooks
turn jambalaya only two or three times after the rice is added, being sure
to scoop from the bottom of the pot to mix rice evenly with other
ingredients.
