1 Medium Red Onion chopped
1 Green Pepper chopped
2 Celery ribs chopped
2 Cloves of Garlic minced
1 T. Extra Virgin Olive Oil
1 T. French Thyme
1/2 tsp. File' Powder
1 tsp. Cayenne Pepper
1 c. Long Grain Rice
1 tsp. Kosher Salt
1 tsp. Black Pepper fresh cracked preferrably "3 blend"
1 Andouille Sausage chopped fine
2 Roma Tomatoes chopped fine
1 c. Gulf Shrimp or Crawfish Tails
2 c. Chicken or Seafood Stock

In a French Oven, or Deep Skillet with lid, add oil,  vegetables, and saute over med/high heat til soft, add salt, pepper, stir in Andouille, cook til tender, approx. 3 minutes.  In a separate pot, simmer the Stock for at least 5 minutes, add the Chicken or Seafood Stock along with the Rice, Shrimp/Crawfish, Tomatoes, and File' Powder,  stir, cover pot and reduce heat to low for 20 minutes. DO NOT REMOVE LID.  Season to taste and adjust heat level with Cayenne depending on heat tolerance. Jambalaya is made in many different ways and many of the ingredients may be changed according to your taste.  Okra can also be added if desired.

recipe by Rick D. Kinney

Everyday Gourmet Open House