Posts Tagged ‘Jambalaya’

Andouille Sausage Jambalaya with Mushrooms!

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients:
Sausage links (Andouille) grill for deeper flavor, then slice on the bias
1 cup of dehydrated mushrooms (mixed is better)
1 cup  of Cajun Trinity with Garlic (Dehydrated Vegetable Blend)
12 oz bag of Cajun Spicy Jambalaya mix, cook according to directions (includes rice and cajun spices)
1 can diced tomatoes (drained)
Instructions:
1. Cook the dehydrated vegetables and mushrooms together on medium to high heat in water until tender and hydrated (drain)
2. Cook rice according to directions
3. Add everything into the pot .
4. Cook until heated through.
5. Garnish with fresh green onions and try Louisiana Hot Sauce for a little kick!

Chicken, Pork and Smoked Sausage Jambalaya

emptyplate

Ingredients: (optional) can be done on a grill too!

4 tablespoons vegetable oil, divided
3 pounds broiler fryer chicken parts
1/2 pound boneless pork, cut into thin strips
1/2 pound andouille or smoked sausage, cut into 1/2 inch slices
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
4 cups canned whole peeled tomatoes, coarsely chopped and undrained
1 cup chicken broth
3/4 cup tomato paste
1 teaspoon TABASCO brand Pepper Sauce
1 bay leaf
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 1/2 cups uncooked rice

In 5 quart Dutch oven or sauce pot, heat 2 tablespoons oil over medium high heat. Add chicken and brown on all sides, about 10 minutes. Remove. Heat remaining 2 tablespoons oil in sauce pot. Add pork, sausage, celery, onion, green pepper and garlic; stirring frequently, cook 8 to 10 minutes or until tender. Stir in tomatoes, broth, tomato paste, TABASCO® pepper sauce, bay leaf, salt, oregano, thyme and allspice. Return chicken to sauce pot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Stirring frequently, simmer 40 minutes or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of sauce pot. Makes 8 servings.