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Jambalaya with Pekarski's Smoked Andouille

 

Jambalaya

This recipe was adapted from one in Andrew Jaeger's New Orleans Seafood Cookbook (shown below.)  Uncomplicated and delicious, the dish signify's his style.  It is very spicy but not too hot to enjoy.  If you inner heat index is high season with Tabasco Sauce.  What makes this dish even better is Andouille sausage from Pekarski's Sausage.

 

  • 6 stalks of celery, sliced
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper diced
  • 1/4 cup butter
  • 1 can crushed tomatoes
  • 4 cups (1 quart) chicken stock
  • 1 package Jambalaya Mix
  • 1/2 lb chicken, diced
  • 1/2  smoked andouille sausage, sliced into disks
  • 1/2 lb shrimp

Soak the Jambalaya Mix in 1 cup of chicken stock for at least 30 minutes.  Saute vegetables in butter for about 5 minutes.  Add sausage and chicken, cook another 5 minutes or so.  Mix in tomatoes, 3 cups of chicken stock, hot sauce and bring to a boil.   Add the jambalaya mix, cover with a tight fitting lid and bring to a boils again.  Add peeled shrimp, stir thoroughly and turn off the heat.  Cover and let sit for 20 minutes or until the rice has absorbed the liquids.  Fluff with a fork and serve hot.

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Photo Credit: Justin Hansen

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