Mccalls Creole Jambalaya Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Cubed smoked ham,
1/2 lbs: Very hot New Orleans-style sausage, cut into 1/2" pieces, see note
1/2 lbs: Smoked sausage cut into 1/2" pieces,
1 cup: Chopped onions,
3 cup: Uncooked white rice,
1/2 cup: Chopped green pepper,
1/4 cup: Chopped scallions,
4 cup: Boiling water,
1 tbsp: Chopped parsley,
1 tsp: Chopped garlic,
1 tsp: Salt,
1 tsp: Ground thyme,
1/2 tsp: Paprika,
1: Bay leaf,
1 lbs: Medium shrimp, peeled and deveined
Directions:
1. In 3-qt. saucepan, combine ham, sausages and onions; over medium
heat, saute 8 minutes or until onion is soft. Stir in rice, add green
pepper, scallions, the boiling water, parsley, garlic, salt, thyme,
paprika and bay leaf. Mix well. Bring to boil. Boil 5 minutes. 2.
Over low heat, cook jambalaya, covered, 20 to 25 minutes or until
rice is tender, adding shrimp the last 8 minutes. With large fork,
fluff rice and evenly distribut ingredients. Note: Use chaurice,
chorizo or andouille sausages, available at Spanish and specialty
stores.
Source from luhu.jp
heat, saute 8 minutes or until onion is soft. Stir in rice, add green
pepper, scallions, the boiling water, parsley, garlic, salt, thyme,
paprika and bay leaf. Mix well. Bring to boil. Boil 5 minutes. 2.
Over low heat, cook jambalaya, covered, 20 to 25 minutes or until
rice is tender, adding shrimp the last 8 minutes. With large fork,
fluff rice and evenly distribut ingredients. Note: Use chaurice,
chorizo or andouille sausages, available at Spanish and specialty
stores.
Source from luhu.jp