Creole jambalaya (also called "red jambalaya")is the most common jambalaya in Louisiana. First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.
Angela's Creole Jambalaya Recipe
1 cup of whote onions
1 cup of green onions
2/3 cup of green peppers
1 cup of chopped celery
2 Tsp. minced garlic
2/3 cup melted butter
2 cups raw rice washed
1 lb. raw Louisiana shrimp peeled 71-90 ct.
2 dozen Louisiana oysters
4 cups whole Tomatoes
2 cups water
2 bay leaves
1 Tsp. salt
1/2 Tsp. Cayenne Pepper
1. In large saucepan saute' onions, green pepper, celery, and garlic in butter until tender.
2. Add shrimp and oysters then cook for 5 minutes.
3. Add remaining ingredients except rice and cook over low heat 10 to 15 minutes.
4. Add rice, stir and cover tightly cook 25-30 minutes.
5. Serve and Enjoy
6 T. butter
1 lb. chicken, cut
1 onion, chopped
3 stalks celery, chopped
1 large bell peppers, chopped
1 T. garlic minced
1/2 lb. andouille sausage
1/2 lb. smoked sausage
1 can tomatoes, stewed
1/2 cup tomato sauce
2 1/2 cup chicken stock
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1 T. parsley
1/4 tsp black pepper
1/4 tsp white pepper
1/8 tsp. cayenne pepper
1/4 tsp. salt
1 1/2 cup uncooked Uncle Bens converted rice
1. Saute' chicken in 3 tablespoons of butter. remove chicken and set aside.
2. Add other 3 tablespoons of butter and saute' onions, celery, and bell pepper.
3. Add garlic and cook 1 minute more.
4. Add both sausages and cook until 165 degrees.
5. Add tomatoes, tomato sauce and chicken, cook unitil 165 degrees.
6. Add chicken stock, herbs, and spices bring to a boil.
7. Add rice, mix well, reduce heat, cover and cook 18 to 20 minutes.
8. Serve and Enjoy.
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