Saturday, February 6, 2010

Game Time Jambalaya

New Orleans! One of my all time favorate cities. Since my first Mardi Gras in 86, the French Quarter and Cajun cooking has brought me back about a dozen times. Perhaps my Acadian background gives me an afinity to this Cajun (slang for Acadian) city. Or maybe it was the party...
Not as refined as the Three Sisters but it is my best attempt.

4 slices bacon
1 lb chicken breast cubed
1 lb cooked peeled and deveined shrimp
1 lb hot sausage sliced

2 medium onions chopped
1 green pepper chopped
2 stalks celery chopped
4 cloves garlic minced
8 oz frozen okra

2 15oz cans tomato sauce
1 15 oz can diced tomatoes undrained
2 cups chicken broth
2 cups uncooked rice

2 tsp thyme
1 tsp salt
1 tsp pepper
1 tsp creole seasoning (if unavailable chili pwd)
1 tbsp worcestershire
1/2 cup fresh chopped parsley
hot sauce to taste

In a Dutch oven or large electric frying pan cook the bacon until crisp, add the chicken stir fry until no longer pink. Remove meat and set aside. Stir fry vegetables, except okra quickly. Add tomato sauce, chicken broth , rice, chicken bacon sausage and diced tomatoes and spices
Stir well, bring to boil and cover simmer 50 minutes. Stir in shrimp parsley and okra

Season with hot sauce to taste.
6 very large servings

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