Creole Jambalaya

Name: Creole Jambalaya
Ingredients: 2 lb. shrimp; 2 c. raw rice; 1 lb. smoked sausage; 1/2 lb. cooked chicken; 1/2 lb. diced ham; 1/2 stick butter; 1 bay leaf; 2 tsp. creole seasoning (contains salt, red pepper, black pepper, garlic power and chili powder); 4 Tbsp. flour; 2 (16 oz.) cans beef broth (or use bouillon cubes); 4 cloves garlic, minced; 3 medium white onions, chopped; 6 scallions, chopped; 16 oz. can tomatoes, drained and chopped; 1/2 tsp. thyme

15 ingredients

10 steps

Ingredients

2 lb. shrimp
2 c. raw rice
1 lb. smoked sausage
1/2 lb. cooked chicken
1/2 lb. diced ham
1/2 stick butter
1 bay leaf
2 tsp. creole seasoning (contains salt, red pepper, black pepper, garlic power and chili powder)
4 Tbsp. flour
2 (16 oz.) cans beef broth (or use bouillon cubes)
4 cloves garlic, minced
3 medium white onions, chopped
6 scallions, chopped
16 oz. can tomatoes, drained and chopped
1/2 tsp. thyme

Directions

1

Melt the butter; cook the sausage and ham until lightly browned and stir in the flour.
2

Add the onions, scallions and garlic and cook until the vegetables are soft and transparent.
3

Stir in the chopped tomatoes and their juice.
4

Stir in the bay leaf, thyme and creole seasoning.
5

Add the broth and mix well.
6

Add the raw shrimp and the chicken.
7

Stir in the raw rice.
8

The liquid in the pot should just cover the contents.
9

Add more broth if necessary. Bring to a boil and cook until the rice is done.
10

Serves 8 to 10.