La Crosse Jambalaya
Jean
One of the Count’s most requested recipes.
ingredients
- 3 Tbs. olive oil
- 1 lb. diced ham
- 1 lb. smoked Cajun sausage, diced
- 3 cloves crushed garlic
- 1/2 tsp. thyme
- 1/4 cup chopped parsley
- 1 large chopped onion
- 1 cup chopped green pepper
- 14 oz can tomatoes
- 1 1/2 cups chicken stock
- 3 Tbs. wine of choice
- 1 tsp. tabasco
- 1/4 tsp. cayenne
- 1 Tbs. cajun spice
- 1 cup water
- 1 1/2 cup long grain white rice
- Salt (Pleasoning) & Pepper
- 1 lb. Shrimp
directions
- 1
Brown in 3 Tbs. olive oil 1 lb. diced ham and 1 lb. Smoked Cajun sausage diced.
- 2
Add 3 cloves crushed garlic, 1/2 tsp. Thyme, and 1/4 cup chopped parsley.
- 3
Add 1 large chopped onion & 1 cup chopped green pepper. Brown 3-4 minutes.
- 4
Add 1 14 oz can tomatoes, 1 1/2 cups chicken stock, 3 Tbs. Wine of choice. Bring to boil, simmer 10-15 minutes.
- 5
Add 1 tsp. tabasco, 1/4 tsp. cayenne, 1 Tbs. cajun spice, 1 cup water & 1 1/2 cup long grain white rice. Season to taste w/ salt (Pleasoning) & pepper. Add 1 lb. Shrimp. Bring to boil-simmer till rice & shrimp are done.
Source: Michael (Count) Kratt
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