Recipes: Cajun Jambalaya Home: greenlightwrite.com featuring |
our own handmade gemstone jewelry at veryshinyobjects.com |
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Recipes: Cajun Jambalaya Home: greenlightwrite.com featuring |
our own handmade gemstone jewelry at veryshinyobjects.com |
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Recipes Main Dish Recipes Poultry Recipes My daughter Barbra's husband has Cajun roots from Louisiana. To honor those fine folks, she has combined recipes to come up with this family favorite. Enjoy, People say this fantastic fare tastes like it has simmered for days, but a certain ingredient allows for quick cooking. If you dare hatch a batch, please don’t share our secret. Hey, and none of this fat free stuff. Full fat all the way is a must! Barbra |
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You'll need:
Toppings:
In large stewpot, boil the chicken until done. After cooling the chicken, pull the meat off the bone with a fork or fingers to get bite-sized pieces. While the chicken is boiling, dice the onion and green pepper. Slice and half sausage and kielbasa. Simmer the sausage in vegetable oil until brown. Right before cooking is complete, add the onion and green pepper for 3 minutes (do not cook until clear). In large (empty stewpot), bring beer, tomato juice and Zatarain’s mix to a boil. Quickly transfer meats, onion, green pepper, and remaining ingredients to the pot, bringing all to a boil. Cover and simmer on low for 20 to 25 minutes, then remove the cover and do a taste test. Adjust the seasonings and simmer until the Zatarain's rice is cooked, adding extra tomato juice if necessary - your final dish should not be soupy. Serve with toppings of your choice. This is a great fall/winter dish when you have had enough chili (already)!
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