Cajun and Creole Recipes
Crazy Cajun Garlic Jambalaya
Yield: 6 servings
Ingredients
- 1 pound breakfast sausage (country style)
- 1 1/2 cups diced smoked ham or tasso*
- 1/2 cup chopped bell peppers
- 1 teaspoon Cajun powder or to taste
- 1 cup chopped onions
- 1/2 cup chopped cloves garlic
- 2 chopped celery ribs
- 2 cups long grain rice
- 3 cups chicken broth or stock
- 1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
- 1/2 cup chopped green onions with tops
- 1/2 cup chopped fresh parsley
Instructions
- Brown crumbled breakfast sausage in a heavy 4 to 6 quart pan or skillet; drain fat.
- Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
- Add rice and stir until rice is mixed in and coated with sausage and vegetables.
- Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender.
- Let stand five minutes covered.
- Add fresh chopped onions and parsley and fluff with a fork just before serving.
- Serve with French bread and a garden salad.
Notes
* To make tasso, pound coarse black pepper into large piece of ham before dicing.
Attribution
Charley Addison, Crazy Cajun Enterprises, Cobb, California