4 oz. andouille sausage
~ I only had chorizo, but that worked well
(Mexican Jambalaya?)
~ I only had chorizo, but that worked well
(Mexican Jambalaya?)
1 lg. onion
4 stalks of celery
¾ green or orange pepper
3 lg. green onions
7 lg. cloves of garlic
28 oz. petite diced tomatoes
~ or peeled frozen tomatoes
2-3 c frozen okra
1 cup white rice
Saute' the first group of chopped ingredients in a couple tablespoons of avocado oil in a 4 quart pot.
After this mixture scents your kitchen, 5-10 minutes, add the green onions, garlic and continue to cook another few minutes before adding the next group and a couple cups of cold water. Cover and simmer 15 minutes. Stir and check flavors, adding soup base or other seasonings if needed.
After this mixture scents your kitchen, 5-10 minutes, add the green onions, garlic and continue to cook another few minutes before adding the next group and a couple cups of cold water. Cover and simmer 15 minutes. Stir and check flavors, adding soup base or other seasonings if needed.
For the last few minutes, add the chicken and shrimp. These shrimp were pretty big, so I cut each in 3 pieces. Stir again after everything's cooked and ladle it into big bowls.
Being such a soup person, I overdid the water a bit, and ended up with Jambalaya Soup! Add as little or as much water as you want. . .Lin
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