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JAMBALAYA (CHEF DU JOUR)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c onion, -- chopped
1 c green pepper, -- chopped
1 c celery, -- chopped
1 ts minced garlic
1/2 c green onion, -- chopped
1 jalapeno pepper, -- seeded
: and chopped
1 c Andouille sausage, -- sliced
: and sauteed
1/3 c pickled pork, -- boiled with
: seafood boil
1/3 c Tasso ham, -- diced and
: sauteed
1 c skinless chicken, -- sauteed
: and diced
1 bay leaf
: Poultry Magic
1 ts Paul Prudhomme's Seafood
: Magic
1 pn freshly ground black pepper
1 pn white pepper
1 TB hot sauce
: Chicken stock
1 c raw shrimp
4 c cooked rice
1 TB parsley, chopped
Put the vegetables in a 4 quart saucepan and cook them
over low heat for 10 to 15 minutes. Add Andouille,
Tasso, pickled pork, chicken, and spices. Add enough
chicken stock to cover and simmer until the mixture
becomes thick, about 15 minutes. Add shrimp and rice,
mix in parsley, cook two more minutes and serve.
Yield: 6 servings
Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155
Date: Sat, 19
Oct 1996 21:54:41 -0400
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