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Creole Jambalaya from Brennan’s New Orleans [] – Ralph Brennan’s New Orleans Seafood Cookbook Winner

www.tastespotting.com
  • minutes
  • Serves 6

INGREDIENTS

1 tbsp

unsalted butter

4 oz

andouille sausage

4 oz

pork

1 medium

yellow onion

1 bunch

green onions

1 medium

green bell pepper

2 cans

plum tomatoes

1/4 cup

tomato puree

2 cloves

garlic

1

bay leaf

1 tsp

table salt

1/2 tsp

ground pepper

1/4 tsp

ground cayenne pepper

1/4 tsp

thyme leaves

4 qt

chicken stock

1 tbsp

pepper sauce

2 cups

white rice

1 lb

raw shrimp