jambalaya

                     
* Exported from MasterCook *
                                jambalaya
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        seasoning mix
  2                     bay leaves
  1 1/2      teaspoons  salt
  1 1/2      teaspoons  cayenne pepper
  1 1/2      teaspoons  oregano -- dried
  1 1/4      teaspoons  white pepper
     3/4      teaspoon  thyme
  1           teaspoon  black pepper
                        rest
  2        tablespoons  lard -- or chicken fat or beef fat
     2/3           cup  tasso -- chopped or other smoked ham 3 ounces
     1/2           cup  andouille -- chopped i use kielbasa here
  1 1/2           cups  onion -- chopped
  1                cup  celery -- chopped
     3/4           cup  green pepper -- chopped
     2/3           cup  chicken -- cubed
  1 1/2      teaspoons  garlic -- minced
  4             medium  tomatillo -- diced and seeded
     3/4           cup  tomato sauce -- canned
  2               cups  seafood stock
     1/2           cup  green onion -- chopped
  2               cups  rice -- uncooked converted
  1 1/2          dozen  shrimp, large, R-T-C
  1 1/2          dozen  oyster -- in their liquer
combine seasonings into a small bowl
in a large sauxepan melt lard add tasso and kielbasa cook until crisp about 6 min stirring often add cnion green pepper and celery cook until tender but still firm about 5 min stirring frequently scrapping bottem wel. add chicken turn heat to high cook one minute stiring all the time turn heat to medium. add the seasoningsand minced garlic cooking about 3 minutes stirring often scapping bottem as needed add tomatoes and cook until chicken is tender about 10 min add tomatoe sauce and cook 7 minutes stirring faily often stir in stock and bring to a boil add green onion and cook 2 minutes stirring once or twice add rice shrimp and oysters stirring in well and remove from heat transfer to an 8 x 8 baking pan cover snuggly with foil  and bake until done rice will be firm about 30 minutes
Description:
  "this started as a recipe from chef paul i have been making this for a long time over 10 years i have changed it to MY taste and where i live"
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Per Serving (excluding unknown items): 724 Calories; 24g Fat (30.3% calories from fat); 30g Protein; 94g Carbohydrate; 6g Dietary Fiber; 133mg Cholesterol; 2957mg Sodium.  Exchanges: 5 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3650 3817 0 0 0 0 0 0 0 342 0 0 0 0