Ingredients: |
Ingredients: 4 T. OLIVE OIL
1 1/2 cup DICED ONION
1 cup SLICED CELERY
1 cup DICED GREEN PEPPER
1 tablespoon CAJUN SEASONING
2 tablespoons MINCED GARLIC
1 LB. TOMATOES, PEELED, SEEDED
1 small can V-8
1 1/4 cup RICE
1 pint SHRIMP STOCK
2 ounces MEDIUM DICED HAM
4 ounces SLICED ANDOUILLE SAUSAGE
4 ounces CHICKEN BREAST, MED DICED
1/2 LB. SHRIMP, PEELED & DEVEINED, HALVED
2 tablespoons MINCED FRESH PARSLEY
1/4 cup GREEN ONIONS, SLICED THIN
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Directions: |
Directions:METHOD:
-IN A LARGE OVEN PROOF PAN, ADD OLIVE OIL, ONIONS, CELERY & PEPPER. COOK OVER MEDIUM HEAT UNTIL SOFT ADD SEASONING, GARLIC, AND TOMATO PRODUCTS, SIMMER 5 MIN
-TURN OFF HEAT, ADD RICE, STIR UNTIL COATED, ADD STOCK,BRING TO BOIL -COVER WITH LID, BAKE F0R 20 MINUTES IN CONVENTIONAL OVEN -SAUTÉ HAM & SAUSAGE IN OIL UNTIL CRISP, ADD CHICKEN, SAUTÉ UNTIL DONE, FOLD INTO FINISHED PRODUCT -LIGHTLY SAUTÉ SHRIMP AND ADD TO FINISHED PRODUCT -GARNISH WITH GREEN ONIONS AND PARSLEY
Cooks note: Glenn showed me how to make my shrimp stock out of a little liquid, the discarded shrimp shells, some diced celery and onions together with a little salt and pepper seasoning. In a medium saucepan, cook it up for a little while then drain it all through a strainer into a bowl. Pretty cool, huh? |
Personal
Notes: |
Personal
Notes: I got this recipe from my next door neighbor, Glenn. He's quite the character and a lot of fun when he's around, which isn't very often because he and his lovely bride, Cheryl are always traveling to some exotic place. He also happens to be a retired executive chef and author of a few cookbooks so when he's traveling he's doing a little research. He's also a native of Mississippi and a former resident of New Orleans... so he knows his Cajun cooking! This is his award-winning version of the classic Jambalaya recipe.
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