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Becca's Jambalaya

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Becca's Jambalaya

Ingredients

  • andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
  • tony chachere's creole jambalaya dinner mix - 1 8-oz box
  • water - 2 1/4 cups
  • uncle ben's converted original long grain rice - 1 cup
  • chicken broth (homemade is best) 2 1/4 cups
  • onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
  • bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
  • celery, chopped - 1 cup
  • garlic, minced - 1 heaping tablespoon
  • bay leaves - 2 (make sure they are fresh and strong, if not, add more)
  • whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
  • diced tomatoes - 1/3 of a 14-oz can
  • tomato sauce - 1/3 of an 8-oz can
  • sugar - 1 pinch
  • dried thyme - 1 teaspoon
  • tabasco sauce - several sprinkles
  • oregano - 1 teaspoon
  • cayenne pepper - 1/2 teaspoon
  • tony chachere's creole seasoning - to taste
  • fresh shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (remove shells and store shrimp in ice water while shelling.)
  • lemon juice - juice of half a lemon for each lb of shrimp
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Published 2014-09-09 15:29:23 (2 years ago).

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