1/2 c butter
1 c chopped onion
1 c chopped celery
1 c scallions, chopped
1 c green peppers, chopped
1 lb sausage, in bite-sized pieces
1 lb ham, in bite-sized pieces
1 16-oz. can diced tomatoes
1 c. rice (uncooked)
1 1/2 c. beef stock
1 1/4 tsp. oregano
1 1/4 tsp. basil
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
1 lb. medium raw shrimp, peeled
2 oz. oysters, drained
We made a batch of jambalaya to celebrate the Saints making it into the Superbowl - Who dat!
In a 4-quart pan, saute onions, celery, green peppers, scallions in butter until vegetables are softened.
Add sausage and ham, cook 10 minutes, until sausage is browned.
Add tomatoes, rice, stock, oregano, basil, garlic powder, and cayenne pepper. Bring to a boil, then cover and reduce heat to simmer.
Simmer about 20 minutes, stirring occasionally, or until rice is tender.
Season shrimp generously with creole seasoning. Stir together with oysters. Add seafood to jambalaya. Cook 5 minutes, until shrimp is pink and done through.
This is bona fide, I guarantee - it's adapted from the Buras High School Cookbook, from Buras, Plaquemines Parish, Louisiana.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 2nd, 2010