Fat Tuesday Jambalaya February 09 2013
½ lb of Home Smoked Country Cured Bacon (or 6 Slices) cut in to ½ in strips
½ lb Catullo’s Home Smoked Ham cubed
½ lb Cooked Chicken cubed
½ lb Smoked Andouille or Chorizo Sausage (cubed or cut up into ½ in slices)
1 cup of Chopped Celery
1 Green Pepper, seed and chopped
1 cup of chopped onion
2 cloves of garlic crushed or minced
28oz of crushed or diced tomatoes (you can use fresh or your favorite canned)
2 cups beef broth
2 cups chicken broth
½ teaspoon of salt
1 teaspoon of pepper
1 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
2 teaspoons of Cajun seasoning
2 cups of uncooked white rice
½ lb Cooked 31/40 Shrimp (small shrimp, more or less to your liking)
Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Add all of the dried seasonings. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.