Jambalaya
2 - 4oz
Andouille Sausage (or hot links), sliced
1/8 C
Olive Oil
1 1/2 C
Onion, diced
1 1/2 C
Celery, diced
1 1/2 C
Green Bell Pepper, diced
3 Tbsp
Garlic, fresh chopped
2 - 28 oz Cans
Whole Peeled Tomatoes in Juice- Pureed
1 - 28 oz Can
Diced Peeled Tomatoes in Juice (drain but reserve liquid)
1 - 14.5 oz Can
Diced Peeled Tomatoes in Juice (drain but reserve liquid)
2 1/2 C
Water
1 tsp
Black Ground Pepper
1 tsp
Salt
1/2 tsp
Cayenne Pepper
1 tsp
Thyme
2
Bay Leaves
12 oz
Raw Shrimp
12 oz
Chicken Meat, cooked & diced
8 oz
Ham, diced
8 oz
Crawfish Tails, cooked
Note:  You may use any combination of meats, but I feel the sausage
is most important for full flavor.  
This dish was originated to use up leftovers. i.e. Friday’s shrimp
and crawfish feed, Saturday’s roast chicken and Sunday’s early ham
dinner after church… then Monday you have Jambalaya.


Sauté sausage in olive oil over low heat, approximately 5 minutes.
Add celery, onion and bell pepper and continue sautéing 5 more
minutes.  Add garlic, then sauté another 5 minutes.
Add pureed peeled tomato, juice from diced tomato and water then
increase heat to a boil.
Add both peppers (black and cayenne), thyme, bay leaf and salt.

Reduce to medium heat and simmer 15 to 20 minutes
Add diced tomato, continue to simmer another 15 minutes.
Add remaining meat ingredients and cook until shrimp are just done
(about 7 to 10 minutes).

Ladle into bowls around white or dirty rice.