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RECIPE # 4428 JAMBALAYA Tuesday February 2, 2010

RECIPE # 4428 JAMBALAYA Tuesday February 2, 2010

CREATED Feb 2, 2010

JOHN "CHAPPY" CHAPMAN / CHAPPY's ON CHURCH

( fyi - this serves a huge Superbowl or Mardi Gras crowd )

Jambalaya Base:

3 lbs. butter

6 medium onions, diced

3 bunches of medium sized celery, diced

4 bags (2 lbs. Each) frozen diced green bell peppers

6 bay leaves

16 ounces of Tony Chachere's Creole Seasoning

½ cup garlic powder

10 pounds Andouille sausage, (1/4 inch slices)

1 #10 can of crushed tomatoes

 INSTRUCTIONS:

  1. In a large deep skillet, melt butter and sauté' all vegetables, bay leaves and Tony Chachere's Creole Seasonings on a medium high heat until vegetables are tender.
  2. Add garlic powder and mix well.
  3. Add Andouille sausage slices and crushed tomatoes, stir well. Let mix simmer on a medium low heat for 5 to 10 minutes.  Remove from stove to cool. 
  4. This base is mixed with 8 cups of cooked rice.