Hi all, here is a great recipe for Andouille Sausage Chicken and Jumbo Shrimp Jambalaya. I'm posting this here as this forum doesn't have a section for multiple meats. This is an authentic Cajun recipe like many found around New Orleans. One of the Cajun spices used is powdered Fil'e. Fil'e is powdered Sassafras tree leaves and its used not only as a spice but a thickener. You usually use only 1 tsp or 2. THe Andouille Sausage is also from these parts. It's a pork sausage that is mixed with spices and allot of garlic then smoked. If youget a xhance I highly recomend trying this. It's easy to make. 30 minutes prep time. 1 1/2 hours cold smoking and 45 minutes stove top time. End result is a big pot of hearty flavorful Jambalaya that will please.
Full Recipe and step by step instructions
http://www.smokingpit.com/recipes/Cajun-Jambalaya.htm
My Cook Video
http://youtu.be/LfSzndkDNLg
Ingredients:
1 lbs Jumbo Shrimp
1 lbs Boneless Chicken Breast
1 lbs Andouille Sausage
1/2 Tsp Thyme
1 Tsp File
1/2 Tsp Pepper
1 Tbsp Cayenne Pepper
1 Tsp Sugar
1 Large Green Bell Pepper
2 Sticks Cellery
12 Green Onions / Shallots
1 Walla Walla Sweet onion
2 Jalapeno Peppers
1 Bay Leaf
2 Tbsp Paprika
5 Cloves Chopped Garlic
2 Tbsp Worcestershire Sauce
1/3 cup Chopped Parsley
3 Cups Chicken Stock
8 oz. Tomato Sauce
14.5 oz. Crushed Tomatoes
2 Cups Long Grain Rice
Pics
