Thursday, May 7, 2009

Chicken and Sausage Jambalaya

Growth in western Oklahoma in the early 1980's kept construction crews busy and lodging at a premium. Papa and his crew sort of camped together at one site -- he in a motor home, others in campers, a couple in tents. Meals were often fixed together and shared among the group. Papa's Chili recipe (hmm -- I'll have to see if that's posted here!) and this Gumbo recipe were keepers from those few months.

This is also good with a pound of small shrimp added, cooking toward the very last few minutes.


4 tblsp flour
4 tblsp oil
1 large onion – chopped
1 cup chopped celery
1 bunch green onions – chopped
1 clove garlic, minced

1 large can (15 oz) tomatoes - diced or whole, cut up. No additional seasoning, please.
2 tablespoon salt
2 bay leaves
1 tablespoon black pepper
1 tablespoon cayenne pepper
2 tablespoons Lea & Perrin Worcestershire sauce
1 tablespoon parsley – chopped
1 package boneless chicken breast cut in bite-size pieces
1 package smoked sausage cut in bit-size pieces

1 pound shrimp uncooked, peeled, deveined, w/o tails
2 cups water

In deep stock pot over low heat, brown the flour in the oil, stirring often until reaching a brown roux, but careful not to burn. When medium brown, add onions and celery. Cook until tender.

Add tomatoes, water and seasonings. Bring to a boil and reduce heat to simmer slowly for about twenty minutes. Add chicken and sausage, then continue to simmer for another 45 minutes.

If you are going to add shrimp, do so in the last ten minutes, not increasing the simmer and take care not to overcook or they will be tough.

Can be served alone as soup, or over rice.

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