John Beshs Classic Creole Seafood Jambalaya recipes
Ingredients
- 1/2 pound andouille or other smoked sausage, chopped
- 1 pound fresh pork sausage, removed from casings
- 1/2 cup bacon fat or oil
- 1 large onion, chopped
- 1 bell pepper, seeded and chopped
- 1 stalk celery, with leaves, chopped
- 3 garlic cloves, minced
- 2 cups white rice
- 1 teaspoon cayenne pepper
- 2 dried bay leaves
- 1 cup crushed tomatoes
- 2 cups chicken stock
- 1 1/2 pounds medium wild American shrimp, peeled and deveined
- salt
- pepper
- 2 green onions, chopped
Instructions
John Besh’s Classic Creole Seafood Jambalaya recipes serves 4 original recipe by Food Republic.
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