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Meat Lovers Jambalaya

Meat Lovers Jambalaya
Main Ingredient: Rice and Grains

Course: One-dish Meals

Cuisine: Creole and Cajun

Yield:

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Meat Lovers Jambalaya ingredients

  • 1 lb Smoked sausage
  • 1 lb Shrimp (peeled)
  • 1 lb crawfish tails
  • 8 oz smoked ham- cut into small cubes
  • 2 Vidalia onions - chopped
  • 1 Green bell pepper, chopped
  • 1 Red bell pepper, chopped
  • 6 garlic cloves, minced
  • 4 celery stalks - chopped
  • 8 T Bacon drippings
  • 3 8oz cans of tomato paste
  • 1 28oz can whole tomatoes
  • 6 c chicken broth
  • 1 c water
  • 3 Bay leaves
  • 5 T parsley
  • 2 t thyme
  • 1 T Tony Chachere's
  • 2 t Crushed red pepper flakes
  • 5 c Uncooked Rice

Cooking Meat Lovers Jambalaya

1. Sautei onion, garlic, bell peppers, and celery in bacon drippings Add parsley, bay leaf, thyme, tony's, pepper flakes, and tomato paste.
2. Saute until tomato paste starts to get a brown-red mahogany color.
3. Add tomatoes (with juice), ham, water, and chicken broth.
4. Bring to a simmer.
5. Stiri in Ricei.
6. Simmeri for 40 to 60 minutes.
7. Add shrimp, crawfish, and sausage.
8. Simmer 15 more minutes or until liquid has been absorbed.
9. NOTE: If preparing the night before do not add the rice.
10. start the next day at that step about 1 1/2 hours before you intend to serve.
11. You can add the rice that night if you wish, but when you try and reheat the next day you either end up with burnt rice or mush (which is still pretty good!!).


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