RETHINKING THE "HOT DISH" |
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| A Specialty Food Market |
| Recipes |
Rajun Cajun Jambalaya
Jambalaya! A skillful blend of shrimp and other seafood, game, chicken, several other meats or
whatever you happen to have. Of course Cajun seasonings give jambalaya its special delight. It’
s a great party dish, but you have to cook it in a heavy pot to get the real bayou flavor.
We sell Jambalaya already prepared, that will save you a lot of time and stirring. Louisiana Fish
Fry Jambalaya. Or follow directions below.
3 lb fryer
1 lb smoked sausage or ham, diced
2 cups shrimp, cleaned and deveined
2 T shortening
2 T flour
2 medium onions, minced
3 cups peeled and diced tomatoes
1 large bell pepper, minced
1 clove garlic, crushed
3 cups water
1 ½ t salt
½ t thyme
½ t Tabasco
½ t black pepper
½ bunch parsley, minced
½ bunch shallots, minced
2 cups uncooked rice
Cut chicken into serving pieces. Season with salt and pepper. Melt shortening in heavy pot.
Fry chicken until brown; remove from pot and set aside. Make roux by adding flour to drippings
and stir until light brown. Add sausage which has been parboiled and drained or ham. Then add
cooked chicken, onions, bell pepper, tomatoes, garlic and shrimp. Cook, stirring constantly, for
about 10 minutes. Add 3 cups water, pour in raw rice. Let mixture come to a boil again, stir
thoroughly to combine all ingredients. Cover and simmer 30-45 minutes, until rice is tender. Add
parsley and shallots, stir lightly with fork to mix once more. Cover for 5 minutes longer. (serves 8)
Lorelei