Showing posts from November, 2013

Cajun Jambalaya - Recipe # 2

This is the second version of my Cajun Jambalaya recipe. I've changed it just slightly the last few times I've made it, but this is the best so far! I think I'm going to stick to this recipe all the way.

3 yellow onions, diced
2 red peppers, diced 1 green pepper, diced or dried equivalent  3 stalks celery, diced 1 small bunch parsley chopped, or 1/2 cup dried parsley 8 small tomatoes, quartered 3 cups sliced (frozen) okra 1 large can fire roasted, whole tomatoes such as Muir Glen  1 1/2 bulbs (yes, bulbs) of garlic, chopped 3 cups (dry) brown rice, cooked separately  2-3 chicken breasts, cut into small bite sized pieces, seasoned with hickory salt or sea salt and pepper  2 lbs shelled shrimp, cut in half if large 5 andouille sausages, cut in half lengthwise, then sliced into "half moons" 1 1/2 sticks butter 4 T olive oil 1/2 cup flour 5 cups seafood or shrimp stock (optional items added to stock, see below) 5 cups prior to simmering.  4 T smoked paprika 1 1/2 T li…