Recipe - Jambalaya (Chef Du Jour)

1 cup Onion,; chopped
1 cup Green pepper,; chopped
1 cup Celery,; chopped
1 teaspoon Minced garlic
One half cup Green onion,; chopped
1 Jalapeno pepper,; seeded and
chopped
1 cup Andouille sausage,; cut or sliced up
and sauteed
1/3 cup Pickled pork,; boiled with
seafood boil
1/3 cup Tasso ham,; minced and
sauteed
1 cup Skinless chicken,; sauteed
and minced
1 Bay leaf
Poultry Magic
1 teaspoon Paul Prudhomme's Seafood
Magic
1 pn Freshly ground black pepper
1 pn White pepper
1 tablespoon Hot sauce
Chicken stock
1 cup Raw shrimp
4 cup Cooked rice
1 tablespoon Parsley, chopped

Put the vegetables in a 4 quart saucepan and cook them over low heat for 10
to 15 minutes. Add Andouille, Tasso, pickled pork, chicken, and spices. Add
enough chicken stock to cover and simmer until the mixture becomes thick,
about 15 minutes. Add shrimp and rice, mix in parsley, cook two more
minutes and serve.

Yield: 6 servings
Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155

Posted to MCRecipe Digest V1 #251

Date: Sat, 19 Oct 1996 21:54:41 0400

From: Meg Antczak meginny@frontiernet.net