    
George Clayton (Offcamber)
| | Posted on Tuesday, November 12, 2002 - 11:33 am: | 
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Cajun Jumbalaya:
1 lb Andouille or Chorizzo Sausage (store bought, or I have a recipe for that, too), Diced
1 lb boneless skinless chicken cubed
1 lb Shrimp...de-veined and shelled
1 large Onion - Diced
$h!tload of garlic (Note: $h!tload, here is defined by your tolerance...put in as much as you like!)
2 Cans Stewed Tomato
2 Cans Chicken Stock or Broth
2 Cups of Water
2 Cups of RAW Rice
1 Cup chopped Parsley
2 to 3 Tbsp Olive Oil
1 Tbsp each of Oregano and Sage
1 to 2 Tsp Cayanne Pepper
Salt and Pepper to Taste
Do all this ahead of time, and Freeze in large freezer bags. At meal time, on the trail or at camp, just heat up in boiling water. Good with Cornbread, or Cornbread Muffins...and of course, your favorite adult beverage....
Saute the Onions and Garlic in the oil in a large stockpot until translucent. Add the sausage and brown. Add Chicken and saute until cooked thru. Keep the juices in the pot, and add spices, tomato, and stock, simmer for 30 to 45 mins. Add water, rice, and shrimp, and simmer until nearly all the liquid is absorbed....maybe 30 to 40 mins. Even better eaten the day after.....
Served this one at camp at the Rover/Jeep Summit. |
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