~ Connie's Jambalaya ~
4 large red onions chopped very fine
1 cup of Canola Oil
2 cups of shrimp, peeled
1 to 1-1/2 cup of white crab meat
4 stalks of celery, chopped
1/2 cup of chopped parsley
1 (4 - 5 oz.)jar of mushroom stems&pieces chopped (fresh if available)
1/2 cup of green onions chopped fine
1 sweet green bell pepper, chopped
2 or 3 cloves of garlic chopped
2 cups of uncooked white rice
1/2 lb. of smoked sausage, cut into small pieces
1 small can of rotel tomatoes, or 1/2 cup of picante sauce
salt and pepper to taste
5 cups of water less or more to taste
Saute the onions in oil until they are brown
Onions must be dark brown but not burnt,(dark caramel color)
Stir constantly so onions can brown evenly
(The Onions are the main step in preparing the Jambalaya)
Add a little water to the onions after they are brown
And let cook, stirring for about 20 to 25 minutes
Add the celery bell pepper, rotel's or picante sauce
Stir well and cook for about 1/2 an hour(30 minutes)
Add the shrimp, cook for another 15 minutes
Add the 5 cups of water and bring to a full boil
Add the rice, green onions, parsley, mushrooms, and the crab meat
At this time add salt and pepper to taste
Cover and simmer over low heat until rice is tender
Stir ocassionally to prevent the rice from sticking to bottom
When done, remove cover, and let sit till ready to serve
Fresh oysters,and salt pork may be added to this recipe
Serve with fried seafood (fish, oysters, or shrimp)
Potato Salad, also goes well with Jambayala
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Email: conniea53@yahoo.com
