Here’s a recipe for jambalaya that’s sure to please your family and
bring out the Coonie in you! This one has been handed down for a few
generations and comes straight from Granny’s kitchen in Louisiana and
the gulf coast of Mississippi. It don’t get no better than this!
Ingredients:
1 pound shrimp, peeled and deveined
1 pound Chappell Hill garlic sausage
1 medium onion, finely chopped
1 bell pepper, finely chopped
3 stalks celery, finely chopped
1 cup uncooked rice
1 16 oz can chicken broth
1 small can of tomato sauce
bay leaf
2 tbsp garlic
Tony Chachere cajun seasoning, to taste
Directions:
Saute onion, bell pepper and celery in vegetable oil until tender, about 5 minutes. Add sausage and brown for about 5 minutes. Add garlic, Tony Chachere, rice, chicken broth and tomato sauce. Bring to a boil, then reduce heat and cover for 15 minutes. Add shrimp and cook until pink and liquid is absorbed.
Serve with French bread and a dinner salad. Bon appetit!
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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