Jambalaya

Here is a nice easy one-pot jamba recipe. It has been adapted from a very authentic recipe from Breaux Bridge, LA. I adapted it to use when cooking off site...camping, BBQ contests, etc. It is very easy to cut the veggies up the night before and package everything so it is transportable...in other words..it travels well!

Enjoy!
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Couzan Billy's Jambalaya

2 cup(s) Converted rice, uncooked
1 can French Onion soup
15 ounces Tomato sauce
1/4 pound Butter, cut into pieces
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 small Green pepper, diced
1/4 cup Parsley, fresh, chopped
3 large Garlic cloves, minced
1 teaspoon Crab boil
2 tablespoons Cajun seasoning(see below for my fave)
2 tablespoons Tabasco
1 pound Andouille sausage
1 pound Crawfish tails(or shrimp)
4-5 pieces chicken thigh, cubed
3 - 5 cups Chicken stock

Heat oven to 350.
Combine everything in a 5 Quart oven proof pot. Add about 3 - 3 1/2 cups of the chicken stock.
Mix well. Cover and bake for 1 1/2 hours or longer.
You may add more chicken stock based on the consistency you want.
Stir before serving.
Keeps well.
You can use any combination of meats in this recipe. I often substitute Tasso for the chicken.

Couzan Billy's Cajun Dust

1/2 cup Paprika
6 tablespoon(s) Kosher (coarse) salt
1/4 cup Black pepper, coarsely ground
3 tablespoon(s) Basil, dried
3 tablespoon(s) Garlic powder
2 tablespoon(s) Onion powder
2 tablespoon(s) Oregano, dried
2 tablespoon(s) Cayenne pepper
2 tablespoon(s) White pepper
2 tablespoon(s) Thyme, dried

Mix and use for blackened dishes and any other dishes that call for Cajun seasoning.