Candia Community Woman's Club

Recipe of the month

LOUISIANA JAMBALAYA

Recipe provided by Marilyn P. "Colder weather is coming this weekend and this is what is in store for our weekend. "

Ingredients

• 1/4 cup canola oil
• 1/2 pound smoked sausage, halved and sliced
• 2 cups cubed fully cooked ham
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 5 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup uncooked long grain rice
• 1/3 cup water
• 4-1/2 teaspoons Worcestershire sauce
• 2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; cook and stir until lightly browned. Remove and keep warm. In drippings, sauté celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
2. Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through.
3. TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 12 servings.

For more information, view this recipe here: https://candiawomansgroup.org/docs/recipes/louisiana-jambalaya-marilyn-p.pdf