WorshipJunky - Recipes
Wednesday, November 23, 2005
Jambalaya
I was out in DC the weekend before last, and ate at my friends house, Dan and Rhonda Gregory. They always have us over when we are out there on business. They made Jambalya and it was really great. Dan emailed me the recipie and I made it last night. It was awesome. So here it is:
1 small box Uncle bens converted rice - 1 1/2 cups if you don't get a 'small' box
1 can beef broth - 10.75oz
1 can french onion soup - 10.75oz
~1lb fresh mushrooms (~2-3 cups chopped)
1 8oz can tomato sauce
1 12oz can tomatoe paste (optional)
1 lb smoked sausage
1-2 lbs chicken and/or shrimp
1 stick butter
2 tbs minced garlic
1 cup chopped green onion
1 bay leaf
~1/2 tsp cayenne pepper to taste
~1/2 tsp black pepper to taste
~1/2 tsp basil
(optional) tabasco
(optional) salt
(optional) jalepenos
Under-Cook shrimp or chicken (it's going to cook some more in the oven).
I always do chicken and I season it before I grill it with garlic powered, black pepper, 1/4 tsp of the cayenne pepper, and seasoned salt. I try to leave the chicken pink in the middle.
Cut everything (sausage, chicken, shrimp, mushrooms) in to bite-size pieces.
Dump everything into a 9x13 pirex dish and put into a preheated 350 oven for 1.5 hours. Stir everything 1/2 way through.
You'll add the remaining 1/4 tsp cayenne - so you end up using 1/2tsp total.
I've never added tabasco or jalepenos to mine... it just doesn't sound
that good to me. I like to add Bruce's Hot Sauce on when I eat it...
it's kinda one of those sweetfire type of sauces.
----
That's Dan's recipe. I added the tomatoe paste, because we've always had it with more of a tomatoe base. Dan's is more of a beef base - also very good - so try it both ways! Also, I used a bigger can (probably 14oz) of tomatoe sauce, because I didn't read the recipe that well - and just added the size can I had. :) Spicyness is an individual thing and for our family 1/2tsp of cayenne was just right - just right for me, a little hot for Tina (but edible) and a little mild for Tina. Also, Dan said to cook it for 1 hour, but I ended up at about 1.5 hours. Not sure if that was altitude, the extra liquid I had added or what. The liquid should be mostly gone and the rice should be cook through - just keep testing every 10 minutes or so after an hour.
I took Dan literally and grilled the chicken outside on the grill. This works great from a "messyness" point of view, because you don't cook anything in the kitchen. Just cut everything up, put it in the baking dish and mix it around. Maybe 30 minutes prep - max.
