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Becca's Jambalaya
Ingredients (21)
- Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
- Tony Chachere's Creole Jambalaya Dinner Mix - One 8-oz box
- Water - 2 1/4 cups
- Uncle Ben's converted original long grain rice - 1 cup
- Chicken broth (homemade is best) 2 1/4 cups
- Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
- Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
- Celery, chopped - 1 cup
- Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
- Garlic, minced - 1 heaping Tablespoon
- Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
- Diced tomatoes - 1/3 of a 14-oz can
- Tomato sauce - 1/3 of an 8-oz can
- Dried thyme - 1 teaspoon
- Tabasco sauce - several sprinkles
- Oregano - 1 teaspoon
- Cayenne pepper - 1/2 teaspoon
- Sugar - 1 pinch
- Tony Chachere's Creole Seasoning - to taste
- Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
- Lemon juice - juice of half a lemon for each lb of shrimp
Directions
Learn how to make this recipe at Simply Recipes