Main Dishes: Other Christie DeHaan Main Dishes: Other Christie DeHaan

Jambalaya

Learned this one in cooking class. Surprisingly easy to make because when you think about it…all the meats/shrimp…are already cooked. And if your shrimp aren’t cooked, no biggie since that takes three shakes of a lamb’s tail.

Serving Size: 4 servings
Chef:
Jambalaya

Jambalaya

Spicy yummy.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • Cooked bacon, along with its fat
  • 1/2 cup diced onion
  • 1/2 cup diced ham
  • 1 cup diced red and green peppers
  • 1/4 pound shrimp
  • 1/2 pound Andouille sausage
  • 2 ounces brown roux
  • 2 cups chicken stock
  • Creole seasoning, to taste
  • Salt and pepper

Instructions

  1. In a sauce pot, heat bacon and fat.
  2. Add onion and sweat.
  3. Add peppers and sauté.
  4. Add ham and incorporate.
  5. Add roux and the stock. Bring to a simmer.
  6. Add Andouille sausage.
  7. Add remaining ingredients and cook until done.
  8. Serve with rice or as a topping for chicken, pork or even fried green tomatoes!

Notes:

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