Recipe courtesy of Audrey George
Jambalaya
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- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 25 min
- Cook: 1 hr 40 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 171
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 62 mg
- Sodium
- 391 mg
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 25 min
- Cook: 1 hr 40 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 171
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 62 mg
- Sodium
- 391 mg
Ingredients
Directions
- In a heavy 6-quart pot, brown the bacon until crisp. Remove the bacon, leaving the drippings. To the drippings, add the chopped onions and cook until very dark brown in color, about 40 minutes.
- Then, add the bell pepper, celery, parsley, and green onions and cook for about 10 minutes over medium heat, stirring frequently, until they are soft. Add garlic powder and salt and pepper, to taste.
- Add the water, Kitchen Bouquet* and the cooked bacon. When this mixture comes to a boil, add the raw shrimp and cook for 5 minutes. Add the raw, long grain rice and stir only once while it cooks. If the rice is not cooked well when juices are used up, simply add small amounts of boiling water to the pot until the rice is cooked.
- *Kitchen Bouquet will add a nice, dark color to your jambalaya.
- In a small heavy skillet put one cup of sugar, cook until dark brown, add 1 cup of warm water. If sugar hardens, cook until it liquefies and add about 3 tablespoons to water in Jambalaya. Bitter taste goes away.
