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Voodoo Jambalaya

October 18, 2012

This ancient recipe for Voodoo Jambalaya should be taken seriously.  Every time I make it, strange things happen.  Like, full moon crazy.  However, being that we follow the tradition of “What goes on in the bayou stays in the bayou”, we are prohibited from spinning the tales of horror and mayhem that occur.  So, at your own peril, here it is:  Oh, and yes, this is Steve R Morse in Fort Lauderdale, otherwise known as the southern end of the quarter.

12 oz applewood smoked bacon, diced

1 1/2 lbs smoked fully cooked sausuage, halved lengthwise, cut into disks (semi-circles)

1 lb andouille sausage (i use ragin cajun) cubed

1/2 lb ham, diced

1 1/2 lb onions, chopped

2 celery stalks, chopped

1 red pepper and 1 green pepper chopped

3 chicken breasts (skinless, boneless) trimmed and cubed

2 T paprika

1 T thyme

1 T chili powder

1/4 t cayenne pepper

30 oz tomatoes with green chilies

2 1/2 c beef broth

3 cups long grain white rice

8 green onions, chopped

Preheat oven to 350.  Cook bacon in very large pot until brown, but not crisp, 8-10 minutes.  Add smoked sausage, andouille and ham.  Saute until starts to brown, about 10 minutes.  Add celery, onions and peppers.  Cook until vegetables start to soften, about 10-12 minutes.  Mix in chicken.  Cook until outside of chicken is white, stirring often, 5 minutes or so.  Mix in paprika, thyme, chili powder, and cayenne pepper.  Cook 1 minute.  Add diced tomatoes with chilies and broth.  Stir to blend well.  Mix in rice.  Bring jambalaya to a boil.  Cover pot.  Place in oven and bake until rice is tender and liquids are absorbed, 45-48 minutes.  Uncover pot.  Mixed chopped green onions into jambalaya.  Serve.  Enjoy!

 

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From → Recipes

2 Comments
  1. Bob P. permalink

    An awesome one pot meal. Loaded with both sweet and spice cuts of sausage. If you love rice dishes and are a meat lover, you’ll want to keep this recipe in your repertoire. Delicious the same day and even better the next!!!

  2. Joe Ann permalink

    An incredible recipe and there sure is some voodoo involved when you eat it. It has just the right amount of spice and is perfect for a dinner party.

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