Faust Famous Family Recipes
Jambalaya
Diana and Doug Faust
Dress
in style, go hog wild, me oh my oh
Son of a gun, we'll have big fun on the bayou.
This quick, one-pot meal is a great, hearty dinner.
Choose any 2 of the following:
about 1 pound boneless chicken, cubed
1 pound shrimp, raw, peeled, and devained
1 pound leftover ham, cubed
1 pound andouille sausage (if you
can't get andouille, use whatever spicy, smoked sausage you can get)
1 large onion or 2 small, chopped
1 bell pepper, chopped
4-6 cloves garlic, or about 1 tablespoon, minced
4 ribs celery, chopped
1 large (28-oz.) and 1 small (14-oz) can peeled tomatoes, chopped
2 bay leaves, optional
2-3 tablespoons Creole seasoning - Tony Chachere's is good (or 2 tsp. cayenne, 2
tsp. black pepper, 1 tsp. white pepper, 1 tsp. oregano, 1/2 tsp. thyme)
salt to taste
olive oil
rice (uncooked)
Heat enough olive oil (1/4 c. or less) in a large, thick pot to brown the chicken. When cooked through, add ham and sausage, sprinkling with Tony's seasoning.
In the same pot, add the chopped onion, bell pepper, celery, garlic and saute until translucent. Add the canned tomatoes with juice, Creole seasoning, and rice. (Note about the rice: You can adjust amount of rice and liquid to suit your needs. We are using 1/2 c. uncooked rice with this, which is not very much.) Simmer rice until juice is absorbed and rice is tender - about 30 minutes. If you are using shrimp, add in the last 5 minutes. If Jambalaya is too dry, add hot chicken stock to moisten.
Serves 6
'Cause tonight I'm gonna see my machez amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we'll have big fun on the bayou.
Goodbye Joe, me gotta go, me oh my oh ....
This page added 23 May 2003. This page was last updated 29 September 2004 05:32 PM.
5/03