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Creole Jambalaya

© JACQUES & COMPANY 2011

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes • Poulet Rôti Vallée d’Auge

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Makes 8 servings

2 pounds andouille sausage, cut into 1/2” slice

1 pound shrimp meat, cooked and peeled

¼ cup canola oil

2 cups onion, chopped

1 cup green pepper, chopped

2 cups diced tomato, in juice

1 tablespoon fresh garlic, chopped

1 cube chicken bouillon, Knorr brand

1 teaspoon thyme

1 teaspoon black pepper, ground

3 cups jasmine rice

5 cups water

In a large Dutch oven, heat the oil, and sauté the onions, garlic, thyme and green pepper.  Add the andouille and rice to the mixture and stir until the rice become translucent.

Add the tomatoes and their juice, water, shrimp meat, chicken bouillon and black pepper. Stir and bring to a boil. Cover with a lid and cook in a preheated oven set at 350° for 20 minutes.

Fluff the jambalaya with a fork, adjust the seasoning with your favorite hot sauce and serve hot.         

Wine Suggestion: A full body Syrah or favorite beer.

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