Jambalaya Recipe

Pat Smillie handed down this recipe to me back in the 90's, when we used to book live blues bands into Club Penelope.

1 stick butter
2 red onions, diced
5 green onions, chopped
1 large bell pepper
4 cloves garlic, chopped
2 bay leaves
2 jalapeno peppers, finely chopped
1 Tablespoon cayenne
1/2 teaspoon oregano
2 tablespoons tomato paste
1 pound Andouille sausage sliced
3/4 pound ham, cut in 1/2 " dice
1/2 pound cooked, pulled chicken, diced
1 quart chicken or shrimp stock
2 cups diced tomatoes with juice
3 cups long grain rice
1 pound small, cleaned shrimp

Melt butter in a large, heavy pot over medium heat.
Add red onion, green onion, bell pepper, cayenne
and oregano
Cover and cook until vegetables are tender

Add rice, tomato paste, sausage, chicken and ham
Add stock and stir mixture.
Lower heat and cover. Cook for about 1 hour stirring occasionally

About 5 minutes before rice is completely done add
shrimp.

Garnish with chopped green onions and serve.

Serves approximately 10

Beginning on Wednesday May 20th, members of the Pat Smillie Band will perform acoustically at CULLEN'S BAR & GRILL (3741 N Southport Ave) on EVERY Wednesday night. FREE ADMISSION.