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Creole Jambalaya




Source of Recipe


The recipe was shown to me by a Pennzoil Company superviser While working on a Pennzoil drilling platform.






Recipe Introduction


At the end of the week, the house wife would clean out her refridgerator with all the leftovers, add rice, spices and tomatoes.This weekly chore became jambalaya and became a weekly antisipation. A great way to not waste food!

Servings: 10






List of Ingredients



• 1 tablespoon dried)
  
• 3 cans (28 ounces each) tomatoes, diced
  
• 2 cups Sun-dried tomatoes, cut into pieces
  
• 1 pound Wing-ettes (wings without the tips)
  
• 2 pounds Boneless chicken, cut into pieces
  
• 5 Bay leaves
  
• 4 tablespoons Pure mild chile powder
  
• 2 pounds Andouille sausage
  
• 2 pounds Peeled, deveined tiger shrimp
  
• Salt
  
• Hot steamed rice
  






Instructions



1. Fine dice celery, peppers, onions, garlic and herbs (except the bay leaf).
   
   
2. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder
   
3. Cover and bring to a boil. Reduce heat to medium an cook for about 35 minutes.
   
   
4. While the mixture cooks, thinly slice the andouille sausage and roast in 350F oven for about 15 minutes (this will render out a lot of the grease).
   
5. Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes.
   
6. Add shrimp and cook for about 5 minutes. Season with salt to taste. Serve over rice.
   
   






Final Comments


Seadog's Food for Thought:
Memory is the cabinet of imagination.