Jambalaya

Name: Jambalaya
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 red pepper, sliced into thin strips; 1 jalapeno pepper, chopped; 4 garlic cloves, minced; 2 -3 hot Italian sausage, casings removed; 4 slices bacon, chopped; 8 chicken thighs, de-boned and chopped; 1 tablespoon hot sauce (I used Tobasco Red); 1 tablespoon cayenne pepper (optional); 2 (14 1/2 ounce) cans stewed tomatoes (Del Monte Cajun-style); 1 (12 ounce) bottle beer (Heineken); 34 lb shrimp, deveined; 34 lb bay scallop; 1 (10 ounce) bag frozen okra; 2 cups raw rice

16 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 red pepper, sliced into thin strips
1 jalapeno pepper, chopped
4 garlic cloves, minced
2 -3 hot Italian sausage, casings removed
4 slices bacon, chopped
8 chicken thighs, de-boned and chopped
1 tablespoon hot sauce (I used Tobasco Red)
1 tablespoon cayenne pepper (optional)
2 (14 1/2 ounce) cans stewed tomatoes (Del Monte Cajun-style)
1 (12 ounce) bottle beer (Heineken)
34 lb shrimp, deveined
34 lb bay scallop
1 (10 ounce) bag frozen okra
2 cups raw rice

Directions

1

In a 2 qt pot, saute the onion, red pepper, jalapeno pepper and garlic over med-hi heat in the olive oil until everything is soft.
2

Add the sausage, bacon, chicken, hot sauce and cayenne pepper and saute until almost cooked.
3

Add the stewed tomatoes and the beer and bring to a boil.
4

Turn the heat down to med and let the pot simmer 10-15 minutes to let the flavors blend.
5

Add the shrimp, scallops, okra and rice and simmer for another 10-15 minutes or until the seafood is cooked.
6

Stir continuously for 10 minutes (keeps the rice from burning on the bottom of the pot.)
7

then cover the pot and turn the heat down to Med-low for another 10 minutes or until the rice is done.
8

Serve hot and enjoy!