JUMBALAYA
This is a modification of an old PBS Jeff Smith "Frugal Gourmet" recipe. I put it here because the 3x5 card is starting to fade the recipe, and I want to print it out. I am guessing on the yield. It serves my husband and I for a couple days. I am also guessing on the sizes of the cans. The broth can is a typical broth can and the tomatoes are the big cans. This is a very easy recipe. Add more/less pepper sauce to your heat preferences. Any pepper sauce will do just fine.
Provided by judijo
Categories One Dish Meal
Time 3h
Yield 8 8 ounce bowls, 8 serving(s)
Number Of Ingredients 14
Steps:
- Use any combination of the meats, but the shrimp is a must. I like using parboiled brats for the sausage, but kielbasa is OK. There is no need to parboil fully cooked meats, and do NOT pre-cook the shrimp.
- Saute the raw veggies (the holy trinity of Cajun cuisine) in the oil until the onion is translucent. Add tomatoes (do not drain), Worcestershire and Tabasco sauces, Simmer 30 minutes.
- Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
- Add shrimp, then stir in rice. Cover and simmer until all liquid is absorbed. If rice is not quite done, add water, 1 cup at a time, and continue to simmer until rice is done to your taste. (think risotto).
Nutrition Facts : Calories 787.3, Fat 39.1, SaturatedFat 12.7, Cholesterol 177.4, Sodium 9313.3, Carbohydrate 57, Fiber 2.5, Sugar 11.4, Protein 49.6
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