CREOLE JAMBALAYA

Good morning everyone.  Another hot day in Southern California.  And it is almost November.  But we have to admit we are enjoying it a lot.
Years ago when I first moved to California I had a neighbor who also loved to cook.  He shared some of his recipes with me.  The one I am bringing to you today came from him.  He had gotten it some time before that when he was in New Orleans.  He got it from a friend who worked in one of the famous restaurants there.  I promptly made it for the first time for a Christmas Open House for 25 people.  It was, true to his word, really delicious.  I still make it today.  This recipe serves 25 to 30 people but it is one of those things that you can easily adjust to suit the number of people in your family which is what I have done to bring it to you.  If anyone of you would like the proportions to serve 25 just let me know and I will publish it or send to you.  It is great for a large group.  One pot for the Jambalaya.

CREOLE JAMBALAYA

1 tbls olive oil
1 cup pork sausage cut into pieces
1/2 cup chopped green pepper
1 tbls flour
3 cups cleaned cooked shrimp
3 cups diced tomatoes (save the juice)
4 cups tomato juice combined with water (no seeds) the juice from the tomatoes plus enough water to make 4 cups
1 onion
1 clove of garlic
2 tbls chopped parsley
2 cups uncooked long grain rice
2 tbls Worcestershire sauce
1 tsp salt
1/2 tsp dried Thyme
1/4 tsp red pepper flakes
1 cup cooked chicken cut into bite sized pieces.
1/2 cup dry White wine

In a large pot put the oil, cook the sausage, green pepper and onion stirring often for about 10 minutes until soft.  Stir in the flour and stir until smooth, then cook 2-3 minutes.  Add diced tomatoes, tomato juice water mixture, garlic and parsley.  Cook just to boiling point.  Stir in rice, Worcestershire sauce, salt, thyme and red pepper. Add the White wine.  Cover and cook on low for 25 minutes or until rice is tender and almost all the liquid absorbed.  Add and stir in the shrimp and chicken.  Cover the pot and simmer for about 6 or 7 minutes.  Sprinkle with chopped parsley.
*If after adding the rice it begins to get too dry, add some tomato juice.

This is a good hearty meal served with a nice crisp salad and some hot bread.  Don't forget a glass of wine for the adults.

Thanks for stopping by today.
Ciao for now
Grayce