Recipes
Out West Jambalaya - Iris Ann Porter
8 slices of bacon
1 lb raw chicken breasts chopped
1 lb chorizo sausage, crumbled
1 lb ham, chopped up
1 lb raw shrimp
2 ½ cups chopped onions
½ cup chopped celery
2 cups red, green or yellow peppers
½ cup sliced carrots
5 cloves garlic – crushed
2 15 oz cans tomato sauce
1 14 oz can tomatoes
14 oz can chicken broth
2 cups raw rice
2 tsp salt
1 tsp chili pepper
½ cup fresh parsley
2 tbsp Louisiana Hot Sauce
2 – 3 tbsp Jambalaya/creole seasoning mix
OR
2 tsp cayenne, 2 tsp pepper, 1 tsp oregano, 2 tsp thyme and 2 bay leaves
Fry or sauté bacon, chorizo and chicken pieces (separately) until cooked. Set aside. In a large heavy-bottomed Dutch oven/pot, combine bacon, chicken, chopped vegetables, garlic, tomatoes, chicken broth and spices. Let simmer 45 – 50 minutes.
Add ham, cooked chorizo and rice. Simmer until rice soft and mixture thickens. Add shrimp last and cook further until shrimp done. Serve with cornbread.
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