Here's a recipe for jambalaya that's sure to please your family and bring out the Coonie in you! This one has been handed down for a few generations and comes straight from Granny's kitchen in Louisiana and the gulf coast of Mississippi. It don't get no better than this!
Ingredients:
1 pound shrimp, peeled and deveined
1 pound Chappell Hill garlic sausage
1 medium onion, finely chopped
1 bell pepper, finely chopped
3 stalks celery, finely chopped
1 cup uncooked rice
1 16 oz can chicken broth
1 small can of tomato sauce
bay leaf
2 tbsp garlic
Tony Chachere cajun seasoning, to taste
Directions:
Saute onion, bell pepper and celery in vegetable oil until tender, about 5 minutes. Add sausage and brown for about 5 minutes. Add garlic, Tony Chachere, rice, chicken broth and tomato sauce. Bring to a boil, then reduce heat and cover for 15 minutes. Add shrimp and cook until pink and liquid is absorbed.
Serve with French bread and a dinner salad. Bon appetit!
