Jambalaya (feeds 7 fireman/10 regular people. Cut recipe in half for family of four with leftovers.)

What you need:

-4 foot-long sticks of Andoullies Sausage (or 2 packages of ring-shaped Smoked Kielbasa if Andoullies isnt available.) Slice in 1/4 inch slices.
-2 pound boneless chicken breasts, cubed.
-1 pound of mini pre-cooked shrimp (optional).
-1 pound hot and spicy ground Italian sausage or hamburger (optional).
-1 large can and one small can of tomato sauce.
-1 large can diced tomatoes.
-2 onions, diced.
-2 green bell peppers, diced.
-1/2 cup of garlic powder.
-1/4 cup cayenne pepper.
-1/3 cup crushed red pepper.
-5 cups instant white rice.
-5 cups chicken broth (or 5 cups water with 5 chicken boullion cubes dissolved in it.)
-Favorite hot sauce to taste.

Cook/brown all meats together. Add onions, green peppers for final 5 minutes or so of meat cooking. Drain off grease and tranfer it all into a large kettle or pot. Add tomato sauce, diced tomatoes, garlic powder, cayenne pepper, crushed red pepper. Set on low heat and keep at a simmer.

Cook rice in chicken broth until it is fully prepared. Add to meat and sauce mixture and mix it all together very well until all rice appears to be a red/orange color, and sauce is mixed in very well.

Add hot sauce to your liking, and serve it while it's hot!

Goes well with fresh crossaints, cornbread, or dinner rolls.

rev.
that jambalaya sounds like a good one, i seen awhile ago where you mentioned it in a thread some where. but went back and couldn't find it again. :div20:


man 1/4 cup of caynne pepper? i'm glad your a firefighter, cuz it'd take one to put the fire out on my azz!!!!

Yeah, we love hot food at work, that's for sure. You can adjust it to your liking without ruining the flavor. I am a spicy food freak.

Gonna try it tonight Rev I'll let you know how it goes...

Rev great recipe made it for first football sunday but of course after a few beers had to try it out good stuff just reduced it because I'm feeding less people. Thanks man...

GLAD YOU LIKED IT!!!

I really do need to learn how to make smaller-portioned recipes. Cooking for 3-7 hungry firefighters is NOTHING like cooking for a family of four! Good idea on making a smaller batch of it!

REV we make that here in New England but put live clams or mussels in the shells the last few minutes it cooks covered and when they steam open..... OH MY!!