Jambalaya (Cajun Recipes)

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Prep Time: 30 minutes or less | Cook Time: 1 - 2 hours | Serves: 3
Dinner » Seafood » Cajun

Ingredients:

Jambalaya
5 cloves Garlic
3 large Roma Tomatoes
1/2 large Onion
3 stalks Celery
1 1/2 Bell Peppers (I used assorted colors)
1/2 Chili Pepper
1 lb Hot Andouille Sausage (cut on the bias)
1 boneless Chicken Breast
3/4 lb Chicken Livers
1 lb Shrimp (25-30 count)
1 lb cooked Crawfish
9oz of ****er
1+ cup of Flour
2 heaping Tbsp Chicken Base
Cajun Seasoning Mix (shown below)
2 cans Diced Stewed Tomatoes
1 can Tomato Paste
3 Tbsp Worcestershire Sauce
3 quarts Chicken Stock
1 quart Rice

Brown off the sausage in the oven at 300f for about 15 min.

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Step 1:

While waiting, mix your cajun seasonings. I can't give you exact amounts, but here's what I used: [COLOR=#2B65B0 ! important]Seasoning[/COLOR] salt, thyme, basil, cayenne pepper (lots), 1/2 ground ancho pepper, 4 ground tsien tsien peppers, cumin, freshly cracked black pepper, crushed bay leaf, and paprika.

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Step 2: Peel and devein the shrimp. Peel and clean the tails off the crawfish, saving the bodies. Cut the chicken breasts in bite-sized pieces. Get a frying pan searing hot, and 2 tbsp of ****er in it and add the crawfish bodies, let cook about 10 minutes or so, so the juices mix with the ****er.

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Step 3: Discard the crawfish bodies, and let the ****er get back up to searing temperature (don't waste too much time, or else you'll burn the ****er). Toss a small amount of the chicken parts, shrimp and crawfish into the pan and let sear for about a minute or two while tossing repeatedly (you don't want to fully cook it, just sear the flavors in). Repeat with the remainder of the meat.

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Step 4:

Chop up all the vegetables