- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 8/3/12 at 10:19 pm to yankeeundercover
dp
This post was edited on 8/4/12 at 12:32 am
Posted on 8/3/12 at 10:35 pm to yankeeundercover
Cajun Jambalaya
1.5 lb medium peeled, deveined shrimp
1 lb boneless chicken breast (chopped)
3 tbs Tony's
1/4 cup olive oil
1/2 cup diced white onions
1 green bell pepper (diced)
3 stalks celery (chopped)
4 garlic cloves
1 tomato (diced)
2 jalepeno peppers (diced)
6 bay leaves
3 tbs Worchestershire sauce
2 tsp hot sauce (I used Crystal)
2.5 cups rice
3 cans chicken stock
2 andouille links (chopped)
1. Season the chicken and shrimp with Tony's.
2. In large pot, add oil, onions, bell pepper, jalepenos, celery. Cool for 5 minutes on high heat.
3. Add garlic, tomato, bay leaves, Worchesterchire and hot sauce. Stir in rice and slowly add chicken stock. Reduce heat to medium and cool until rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
4. When rice is just tender add shrimp, chicken and sausage. Cook until meat is done, about 10 min.
1.5 lb medium peeled, deveined shrimp
1 lb boneless chicken breast (chopped)
3 tbs Tony's
1/4 cup olive oil
1/2 cup diced white onions
1 green bell pepper (diced)
3 stalks celery (chopped)
4 garlic cloves
1 tomato (diced)
2 jalepeno peppers (diced)
6 bay leaves
3 tbs Worchestershire sauce
2 tsp hot sauce (I used Crystal)
2.5 cups rice
3 cans chicken stock
2 andouille links (chopped)
1. Season the chicken and shrimp with Tony's.
2. In large pot, add oil, onions, bell pepper, jalepenos, celery. Cool for 5 minutes on high heat.
3. Add garlic, tomato, bay leaves, Worchesterchire and hot sauce. Stir in rice and slowly add chicken stock. Reduce heat to medium and cool until rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
4. When rice is just tender add shrimp, chicken and sausage. Cook until meat is done, about 10 min.
This post was edited on 8/4/12 at 12:33 am
Popular
Back to top
Follow TigerDroppings for LSU Football News