Gumbo is Louisiana's most famous food and Cajun Jambalaya is the second most popular and loved dish in Louisiana's Cajun country.
Louisianans love their gumbo and their jambalaya too. And rightly so as both dishes are absolutely wonderful.
This recipe is an outstanding example of how Louisiana cooks can combine meat and rice for extraordinary taste and beauty.
This dish is excellent as a main course and can be served with a side salad to complete the meal. It is also perfect for taking to a party when you have an assignment to bring a dish. Party goers will love it.
1/4 pound butter
1 lb andouille sausage, sliced
1 lb ham, diced
1½ cups onions, chopped
1½ cups celery, chopped
1 cup red bell pepper, diced
1½ tbsp garlic, chopped
3 cups Uncle Ben’s rice, raw
2 cups cooked chicken, diced
5 cups chicken stock
1 8-ounce can tomato sauce
1 Creole tomato, diced
1 bay leaf
1/2 tsp thyme
1/2 tsp cumin
1 tbsp basil
1/4 teaspoon black pepper
2 lbs 50-count shrimp, peeled
1 cup sliced green onions
In a large heavy pot, melt butter over medium-high heat. Add andouille and ham and continue to cook until lightly caramelized on the bottom of the pot for 10-15 minutes.
Add onions, celery, bell pepper and garlic. Continue to cook on medium heat until vegetables are wilted about 3-5 minutes.
Add rice and chicken, blending well into the vegetable mixture.
Add chicken stock, tomato sauce, tomatoes and spices. Stir while bringing mixture to a rolling boil. Reduce heat to low simmer and cook covered, for 30 minutes.
Add shrimp and green onions, stirring well into the mixture, cover and cook 10 additional minutes or until shrimp are done.
This will serve 8.
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