Louisiana Jambalaya
My husband helped add a little spice to my life. He grew up on Cajun cooking, such as Louisiana jambalaya,
Ingreadient :
- 1/4 cup canola oil
- 1/2 pound smoked sausage, halved and sliced
- 2 cups cubed fully cooked ham
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 5 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup uncooked long grain rice
- 1/3 cup water
- 4-1/2 teaspoons Worcestershire sauce
- 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
Direction :
- 1/4 cup canola oil
- 1/2 pound smoked sausage, halved and sliced
- 2 cups cubed fully cooked ham
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 5 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup uncooked long grain rice
- 1/3 cup water
- 4-1/2 teaspoons Worcestershire sauce
- 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
