Cajun Red Jambalaya

Jambalaya has always been a staple of Cajun everyday cooking. It was a way to feed lots of hungry people with a small amount of food. Bits of leftover meat, poultry and of course seafood were mixed with a few seasonings and rice to feed many hungry mouths on just a small amount of money.

This version of the famous dish is made with a Creole touch with the addition of the tomato ingredients. My favorite combination is good Cajun hot smoked sausage and chicken. Also on my list of favorites is shrimp, crab and fish all combined. There is no end to the combinations that are possible.

The secret to good Jambalaya is....

If you have it, throw it in the pot!

Ingredients:

• 2-3lb. meat, poultry, or seafood
• 1 10oz. can Rotel brand tomatoes and green chilies
• 1 6oz. can tomato paste
• 1 8oz. can tomato sauce
• 4 tbs. cooking oil
• 2 tbs. white flour
• 1 large yellow onion
• 1 green bell pepper
• 1 stick celery
• 1/8 bunch parsley
• 2 cloves of garlic
• 1 tablespoons salt
• 1 teaspoon black pepper
• 8 cups Steamed Rice

Directions:

1. Finely chop onions, bell pepper, garlic and parsley.
2. Sauté onions in 1 tbs. cooking oil until tender.
3. Add celery, bell pepper, and garlic. Cook until tender.
4. Add remaining oil and flour. Stir constantly over low heat until flour browns.
5. Add Rotel, tomato paste and sauce. Water may be added if too thick.
6. Simmer sauce for approximately 30 minutes stirring occasionally.
7. Add meat, poultry or seafood.
8. Cook until all ingredients are tender.
9. Gradually add sauce to Steamed Rice in large bowl and mix well. Use enough sauce to thoroughly coat rice. The amount of sauce used can be varied to your own taste.
10. Excess sauce can be frozen and used later.

Try this recipe and Let me know what you think!

Everyday Cajun Home Page

If you don't hear music.