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RECIPE FOR MARDI GRAS JUMBALAYA
5 POUNDS CHICKEN BREASTS, COOKED AND DICED CREOLE SEASONING 2 CUPS CHOPPED ONIONS 1 CUP CHOPPED BELL PEPPER ½ CUP CHOPPED CELERY 1 POUND SMOKED SAUSAGE, SLICED INTO ¼ -INCH SLICES 4 BAY LEAVES 1 POUND BACON, COOKED AND CUT INTO PIECES 2 CUPS DICED TOMATOES 1 TABLESPOON CHOPPED GARLIC 2 CUPS WHITE RICE 8 CUPS CHICKEN STOCK 1 POUND SHRIMP 1 CUP CHOPPED GREEN ONIONS
COOK ONIONS, PEPPERS, AND CELERY IN A DUTCH OVEN OVER MEDIUM-HIGH HEAT. SEASON WITH 2 TEASPOONS OF CREOLE SEASONING. SAUTÉ THE VEGETABLES FOR ABOUT 5 MINUTES, OR UNTIL WILTED. ADD THE SAUSAGE, BAY LEAVES, TOMATOES AND GARLIC, STIR IN THE RICE , ADD THE STOCK, ADD THE CHICKEN. BRING THE LIQUID TO A BOIL AND REDUCE TO A SIMMER. COOK THE JUMBALAYA FOR 30 MINUTES, COVERED, STIRRING OCCASIONALLY. ADD THE SHRIMP TO THE PAN AND CONTINUE TO COOK FOR 30 MINUTES. STIR IN GREEN ONIONS AND RE-SEASON IF NECESSARY.
Recipe submitted by Beck Page. Thanks for the input.
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