Jambalaya.

Britt's Jambalaya


1/2 cup butter (or 1/4 c butter and 1/4c goosefat for extra yumminess)

1 large onion, diced

1 large green bell pepper, chopped

4 stalks celery, chopped

4 to 6 cloves garlic, minced

1 (6 ounce) can tomato puree

3 bay leaves

3 tablespoons Creole Seasoning Blend

4 teaspoons Worcestershire sauce

2 (28 ounce) cans whole peeled

tomatoes (chop my pieces up really fine because I don't like big hunks)

7 cups chicken stock (use Knorr gellied stock pots, they are awesome)

3 cups chopped cooked ham/gammon (smoked)

3 cups cooked andouille sausage, sliced ( use polish kabanos or chorizo chunks closest thing in UK)

3 cups cooked chicken, cut into bite-sized pieces

3 cups frozen cooked shrimp/prawns

4 cups uncooked long-grain white rice


** now I add a can with the oil of smoked oysters (chopped up) to mine and a container of drained crawfish in addition to everything above. I also add Tabasco to taste**

Himself got the recipe above from our gorgeous Southern Belle friend Brittany to make for my birthday last year. Today's result has been bubbling away in the slow cooker all day, smelt pretty darn fine, and tasted even better, mmmm hmmm, yeehaw!