Ingredients:
- Cooking oil
- 2 pounds total of sliced, smoked sausage, chopped, boneless, skinless chicken thighs, smoked ham and peeled shrimp (any combination of these works well)
- 4 ounces chopped tasso (optional, but adds flavor and spice)
- 1 package Camellia Brand Jambalaya Cajun Seasoning Mix
- 2 1/2 cups water
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2-3 stalks celery, chopped
- Chopped parsley
Directions:
- To a large, heavy cast iron pot, add oil and heat. Cook your choice of meats individually over medium-high heat, setting each aside as you go. Scrape up the brown bits that start to stick to the bottom of the pot – they’ll add great flavor to the finished product. If using chicken thighs, let rest for a few minutes after cooking, before chopping into small chunks.
- Add more oil, and sauté the trinity (chopped onion, green pepper and celery) along with the chopped tasso over medium heat, until vegetables are soft.
- Add cooked meats back to the pot (except for shrimp), as well as the Jambalaya Cajun Seasoning Mix.
- Add 2 ½ cups water to the pot, stir well, and bring to a boil.
- Cover the pot and reduce heat to low. Simmer for 20 minutes, or until all water is absorbed.
- If using shrimp, place on top of jambalaya in pot when 5 minutes of cooking time is left.
- Remove from heat, fluff rice with a fork, and let rest uncovered for 5 minutes. Serve with chopped fresh parsley.
View Comments (1)
Peas, corn and green beans?! Mais non, cher.