Creole Jambalaya

 Creole Jambalaya

Makes:  10 servings


2 onions, chopped
1/2 cup green onions, chopped
4 tablespoons butter
1 (14-oz.) can tomatoes, chopped (reserve juice)
1 (6-oz. can tomato paste
2 oz. water
4 cloves garlic, chopped
2 stalks of celery, chopped
1/4 bell pepper, chopped
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1 bay leaf
3 cloves, chopped
2 lbs. raw shrimp, peeled
1 lb. bulk hot sausage, cooked and drained
3 1/2 cups chicken, cooked and diced
Garnish:  snipped parsley


Saute onions in butter for 5 minutes.  Add tomatoes, juice, tomato paste and water.  Cook 5 minutes, stirring constantly.

Add garlic, celery, bell pepper, parsley, thyme, bay leaf, and cloves.  Stir well.

Add shrimp and sausage.  Cook 30 minutes, stirring frequently.  Remove bay leaf.  Stir in rice.  Season to taste.

Gently stir in chicken.  Bake in buttered casserole dish at 350 degrees for 30 minutes.  Garnish with parsley.

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