Tom's Creole-Cajun Jambalaya

Name: Tom's Creole-Cajun Jambalaya
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/4 cup vegetable oil; 4 pounds chicken pieces; bone; 2 pounds andouille sausage sliced across 1/4 inch thick; 2 onions large, coarsely chopped; 2 green bell peppers coarsely chopped; 2 celery ribs, coarsely chopped; 2 cloves garlic chopped; 2 cups water oyster, or chicken stock, plus enough more water to make 7 cups total; 1 tablespoon Tabasco; 2 tablespoons worcestershire sauce; 1 bay leaf; 1 teaspoon thyme; 1/2 teaspoon marjoram; 1 tablespoon salt; Creole seasoning; 1 tablespoon salt; 4 cups uncle ben uncooked, ’s rice, or similar par-boiled rice; 2 green onions sliced; 3 sprigs leaf parsley flat-, chopped; 48 oysters large fresh

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21Ingredients

90Minutes

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Ingredients

US|METRIC

4 SERVINGS

1/4 cup vegetable oil

4 lb. chicken pieces

bone

2 lb. andouille sausage (sliced across 1/4 inch thick)

2 onions (large, coarsely chopped)

2 green bell peppers (coarsely chopped)

2 celery (ribs, coarsely chopped)

2 cloves garlic (chopped)

2 cups water (oyster, or chicken stock, plus enough more water to make 7 cups total)

1 Tbsp. Tabasco

2 Tbsp. worcestershire sauce

1 bay leaf

1 tsp. thyme

1/2 tsp. marjoram

1 Tbsp. salt

Creole seasoning

1 Tbsp. salt

4 cups uncle ben (uncooked, ’s rice, or similar par-boiled rice)

2 green onions (sliced)

3 sprigs leaf parsley (flat-, chopped)

48 oysters (large fresh)

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Recipe Tags

Main Dishes
Cajun & Creole
Jambalaya
Sauteeing
Browning
Boiling

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Tom's Creole-Cajun Jambalaya

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