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JAMBALAYA Recipe

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This recipe for JAMBALAYA is from Ranch House Recipes.... in their own words, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 finely chopped onions
1 or 2 finely chopped bell peppers
3 to 4 finely chopped stalks of celery
1 bunch finely chopped green onions
1 package sliced smoked sausage
1 cubed ham steak
2 large cans tomato sauce
1 small can tomato paste
3 to 4 pods minced garlic
1 bunch parsley chopped
Salt to taste
Pepper to taste
Cayenne pepper to taste
Tony O seasonings
Few dashes hot sauce
Few fresh bay leaves
Chicken broth (enough to fill pot three quarters full)
3 to 4 cups long grain rice
4 to 5 pounds fresh shrimp
Directions:
Directions:
Sauté onions, bell peppers, celery and green onions. Add smoked sausage, ham steak, fry a little then add tomato sauce and tomato paste. At this time you can add garlic and parsley, fry up a little bit. Add salt, pepper and cayenne pepper to taste. Also add Tony O seasonings, a few dashes hot sauce and a few fresh bay leaves. Add enough chicken broth to fill the pot about three quarters full. Cook a while for better flavor adding more water or broth if needed. After cooking for while, add rice and stir well. Next, add 4 to 5 pounds fresh shrimp. Turn heat on low, stir and cook with a tight lid. The key for the best gumbo according to Patti's Dad is to NOT open the lid. Cook for 30 to 45 minutes then turn the fire off and let stand, do not open lid as this lets the flavor go through it.

 

 

 

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