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Ragin' Cajun Jambalaya




Source of Recipe


Unknown


List of Ingredients




1 lg. onion, chopped
2 garlic cloves, crushed
1/2 c. chopped celery
1 lg. bell pepper, finely chopped
1 1/2 lbs. sliced sausage (kielbasa or andouille)
2 lbs. cooked shrimp, chicken, crawfish, or any
combination
2 tbsp. olive, vegetable oil, or bacon drippings
1 c. fresh, chopped tomatoes, optional
1 1/2 c. uncooked long grain rice
3 c. chicken or seafood stock
1 tsp. salt
1/2 tsp. onion salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. thyme
1 tbsp. file
1 tsp. oregano
2 bay leaves
Tabasco or Louisiana hot sauce to taste

Recipe



Whimps may use 1/2 teaspoon each of black, white and cayenne pepper;
"Cajuns" may use 2 teaspoons each.
In a large, heavy pot on medium to medium high temperature, saute sausage in oil until well browned; drain well.
Add chopped onion, garlic, celery and bell pepper, saute until almost tender.
Add seasonings and continue to saute for 1 minute.
If desired add fresh,chopped tomatoes.
If using chicken, add cooked chicken
pieces to take up flavors.
Add chicken or seafood stock and rice.
Turn heat down to gentle simmer and
cover for about 20 to 25 minutes.
If using cooked shrimp or crawfish, add at the end of cooking time to
prevent breaking down.
Add hot sauce to individuals taste. Serve with favorite wine and french bread.