jambalaya .pdf
File information
Original filename: jambalaya.pdf
Author: D C
This PDF 1.5 document has been generated by Microsoft Word / , and has been sent on pdf-archive.com on 20/08/2015 at 01:20, from IP address 24.126.x.x.
The current document download page has been viewed 979 times.
File size: 178 KB (1 page).
Privacy: public file
Share on social networks
Link to this file download page
Document preview
Jambalaya
1 lb Andouille sausage (spicy hickory-smoked sausage will due), cut into 1/2-inch slices
1 large onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 cups uncooked rice
1 (32-ounce) container chicken broth
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
2 teaspoons Cajun seasoning – Tony Cachere or Chef Pauls are great
1 teaspoon hot sauce – Crystal is best
1 pound unpeeled medium-size fresh shrimp – frozen will due if thawed
3 tablespoons chopped green onions
Preparation
Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add
onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.
Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and
next 3 ingredients.
Peel shrimp, and devein, if desired.
Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.
Related documents
Link to this page
Permanent link
Use the permanent link to the download page to share your document on Facebook, Twitter, LinkedIn, or directly with a contact by e-Mail, Messenger, Whatsapp, Line..
Short link
Use the short link to share your document on Twitter or by text message (SMS)
HTML Code
Copy the following HTML code to share your document on a Website or Blog
QR Code
