Ingredients
The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.
* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
* Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
* Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
* Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
* Diced tomatoes - 1/3 of a 14-oz can
* Tomato sauce - 1/3 of an 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
* Lemon juice - juice of half a lemon for each lb of shrimp
The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.
* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
* Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
* Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
* Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
* Diced tomatoes - 1/3 of a 14-oz can
* Tomato sauce - 1/3 of an 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
* Lemon juice - juice of half a lemon for each lb of shrimp
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