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Ingredients: 1 1/2 to 2 pounds favorite sausage (example-Polish, Italian, etc.) 2 lbs small shrimp ( or any size) 1 large diced red bell pepper 1 large diced yellow bell pepper 2 large diced green bell peppers 1 large diced white onion 12oz. sliced mushrooms 1/4 cup chopped parsley 1 1/2 tsp cumin 2 tsp chili powder 2 tbs saute' dust 1 tbs grill dust 1 cup water *Light cornstarch mixture (cornstarch and water) 10oz diced large chicken breast 3 tbs butter
Preparation: In pot, melt butter and saute' onions, chicken and sausage for 3-5 minutes. Add rest of ingredients, except shrimp, and stir well. Let set covered on stovetop on medium heat. Stir and simmer every 20 minutes for 2 hours. Toss in shrimp and stir until incorporated. Turn off heat and let set for 1/2 hour. Serve over rice.
*Use light cornstarch mixture to thicken, but jambalaya should brothy, not thick like gumbo.