| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
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This is a recipe that I originally learned from a true coona** in the 80's and it was his families from Baton Rouge.
Prep time depends on how much you drink in the beginning.. But this shouldn't effect the taste if you follow the directions. This recipe can be altered to make either more or less of the dish, But make sure you figure it out accordingly. |
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| Ingredients |
| 4 boxes Zatarins Jambalaya mix, 2 regular and 2 with cheese |
2 cans Rotel diced tomatoes w/chiles, original flavor |
| 2 cans Rotel diced tomatoes w/chiles, either MILD or HOT, This depends on you |
1 small can chopped chiles |
| 1 pound Jimmy Dean sausage, HOT |
1 pound Jimmy Dean sausage, MILD |
| 2 pounds Andouille smoked sausage |
2 tbsp Minced garlic; not the powder |
| garlic powder to taste |
chopped onion, dehydrated |
| Smoked Chipotle seasoning |
Green hot sauce, preferably a habanero not jalapeño |
| 1 tbsp Salt and black pepper each |
4 tbsp Olive Oil |
| Beer or Alcohol or Homemade Rootbeer - Your choice they are for the cook. |
1 tbsp garlic juice |
| 1 tbsp (heaping) black pepper |
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| Directions |
Drain 4 cans of the tomatoes, 1 can of chiles. This should come out to 2 cups of fluid, reduce total of amount water to be added to the jambalaya by this amount. Set aside.
In a large skillet, spray with PAM and liberally coat bottom of pan with green hot sauce and 4 tablespoons olive oil. Combine Hot/Mild sausage, coat the top of sausage with thin layer of garlic powder, medium layer of chipotle and 2 tablespoons of the minced garlic and 1 tablespoon of the liquid out of the minced garlic, 1 heaping tablespoon of black pepper. Brown sausage and drain. Save drain and set aside sausage.
Split Andouille sausage in ½ lengthwise and split again into ¼ pieces and place in same large skillet, add drain from sausage and coat top of sausage with dehydrated onion pieces, brown sausage with onions only till onions cooked/browned, sausage is already cooked. Drain and set aside Andouille.
In large ( 8 quart ) pot combine required water (from package directions) and drain from tomatoes and chiles, also add drained tomatoes and chiles, let reach a boil then add Jambalaya mixes and 1 tablespoon salt and 1 tablespoon black pepper. When it reaches a boil again add all meats to pot and bring to boil again, reduce to simmer and cook for 25 minutes as directed and let sit as directed. When cooking is done, remove from pot and put in any size serving dish/pan, fill ½ way
and spread medium layer of Mexican blend shredded cheese, top off pan and spread thin layer of Mexican cheese on top and brown under 400 degree broiler. Recommended Sides BEER,BEER,BEER and maybe milk to reduce the burn.
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