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Susan Noel Sands
TODAY recipes
updated 1/11/2012 10:41:42 AM ET 2012-01-11T15:41:42

Recipe: Susan's Cajun jambalaya

  • 1/3 c. canola oil or butter
  • 1 lb. smoked pork sausage
  • 1lb. boneless and skinless chicken (can be white/dark mixed - whatever you like)
  • 1 lb. shrimp, deveined and peeled
  • Tony Chachere’s seasoning to taste
  • Cayenne pepper, to taste
  • 1 bunch green onions
  • 1 yellow onion
  • 1 green bell pepper
  • 1 stalk celery
  • Garlic, any way you like (powder, fresh, granulated, crushed, mangled, strangled, whatever)
  • 1 Tbsp. chicken bouillion (powder or cubes)
  • 1 can Ro-tel tomatoes
  • 1 small can tomato sauce
  • 4 cups cooked rice

Cook rice and leave aside.

Saute onions, bell pepper, celery, garlic and bouillon in oil and butter. Seasoned chicken with Tony's, chop into chunks and cook about 15 - 20 min. Add sausage and shrimp. Cook another 15 min. Add Ro-tel and tomato sauce. Cook on a low heat for around 20 min. Turn off heat and stir in rice about 2 cups at a time until completely combined. A few drops of Texas Pete or La. Hot Sauce, etc., is always good.

I like the chicken to be really tender, so cook it until you like how it tastes.

I'm estimating cooking times. This should work, but use your good sense.

Add more or less of anything, you can’t mess up jambalaya. Happy cooking!

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