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Steve's Rockin' Jambalaya

Monday, July 30, 2007

j a m b a l a y a

Serves: 8
Preparation time: 15 minutes
Cooking time: 60 minutes
Difficulty: Medium
2 Lbs boneless Chicken
2 Lbs Andoule Sausage
2 Green Bell Peppers diced
2 Red Bell Peppers diced
4 medium onions diced
1 bulb garlic minced
5 stalks celery diced
4 cups rice
7 cups water
2 cans tomato sauce (8 oz cans)
2 bushels scallions
Creole Spice mixture
Crystal Hot Sauce (on table)
Tabasco Hot Sauce (cook with)


  • Cut sausage into ½ in slices, cook in a pot large enough to prepare all food. Add some Tabasco. 
  • Remove sausage, leave oil/grease in pan. 
  • Cook chicken in remaining oil/grease, add Creole spices, Tabasco. 
  • Remove chicken, leave oil/grease in pan. 
  • Sautee vegetables in oil, add a bit more if necessary along with more Creole spices 
  • Remove vegetables. 
  • Add rice, tomato sauce and water, bring to a boil, reduce to simmer 
  • Add sausage 
  • Add chicken 
  • Add vegetables 
  • Do not stir! 

Cook about 40 minutes,

Stir, taste the rice, if crunchy, cook some more.

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