Thursday, January 17, 2008

Friday Food Fest I

(I'm doing another "meme")


The only thing I love to do more than cook, is EAT! So in the spirit of my new love for "meme's" , every Friday I'm going to try to share one of my favorite recipes with you. This Friday I'm sharing one of my absolute favorite comfort foods, JAMBALAYA (it's also one of my favorite songs *Jambalaya, a-crawfish pie and-a file gumbo'Cause tonight I'm gonna see my ma cher amio *) Ok, enough singing...

Here is my recipe for my fairly simple version of it :

2-3 Tablespoons of vegetable oil

1/2 pound of Sausage ( I have used all different kinds. I prefer polish sausage or something not too spicy, but if you like spicy by all means use hot or spicy sausage.)

1 large onion, chopped
2 cloves garlic, minced

1 Cans of chopped tomatoes (Some people prefer to use fresh celery and bell peppers or other vegies..I'm allergic to bell peppers and I love tomatoes, so I usually throw in a can or two of chopped or stewed tomatoes for more flavor)
1 1/2 cups rice (I normally use long grain or "American" type rice, I have no idea if Calrose will work in this recipe, but if your brave enough, try it! Oh, and Joeten sometimes carries Saffron rice, I used that once and it was DELICIOUS!)

3 cups chicken broth ( I have used water when I didn't have broth..not as tasty but works)
1/4 teaspoon cayenne pepper
2 Bay Leaves
1 1/2 teaspoons salt
1 pound cleaned shrimp ( I have also used boneless skinless chicken instead of shrimp and its really good too...or use all three if you like..its up to you!)


Heat oil in large saucepan over medium heat.
Add sausages and cook until browned.
Transfer sausages to cutting board. Cut sausages into 1/4-inch slices.
Pour off all but 2-3 tablespoons fat from the pan.
Add onion, and garlic to saucepan.
Cover and cook over medium-low heat until onions become clear looking, about 3 minutes.
Add rice, broth, chopped tomatoes, sausage, cayenne, bay leaves and salt. Bring to a boil.
Reduce heat to low. Cover and simmer 15 minutes.
Stir in shrimp. Cover and simmer until shrimp is just done and rice is tender, about 3 minutes longer.
Remove from heat. Let stand, covered, about 2 minutes.

*NOTE : Joeten use to carry JAMBALAYA seasoning in it's seasoning section (I'm not sure if they still do) but I bought it one time and it makes this recipe a lot simpler since you don't need to add that salt, bay leaves and cayenne pepper, just use the ready made seasoning. The seasoning also has a quick easy recipe on the back you can follow.

This is stuff is really good! If you haven't tried it before, now is your chance...The great thing about Jambalaya is it is so versatile..You can pretty much put in what ever you like, sausage, shrimp, chicken, muscles, etc...same with the veggies, you can use bell peppers, celery, tomatoes, okra, etc...

Let me know if you do try it and how it turns out!


glend558 said...

"Son-of-a-gun we'll have big fun on the bayou".. Hank williams..
A karaoke favorite of mine.

Mark Vernaus said...

Looks delicious. You haven't really eaten unless you've had real downhome Louisiana Jumbalaya. Thanks for the recipe.

Tamara said...

He he @ Glen..mine too!

Oh man Mark, just thinking about real downhome Louisiana Jambalya is making my mouth water..I'm hungry! Is it lunch time yet??? :)

Boni said...

I'm gonna try that out.

Anonymous said...


...i haven't had jambalaya in FOREVER!!! now i just need to find someone to make it for me...