"Cajun food is poor people's food. If it moves, we eat it." ~ Chef Paul Prudhomme ____________ CAJUN SHRIMP JAMBALAYA ~ feel free to adjust seasonings to fit your palate and enjoy a taste of New Orleans at home * 2 lbs. large peeled and deveined shrimp 1 lbs. skinned, boned & cubed chicken 1/2 lb. andouille sausage 1 tsp. coarse salt 1 tsp. freshly ground black peppercorn 1 tsp. white pepper 1/2 tsp. Coleman' s dry mustard 1/2 tsp. cumin 1/2 tsp. ground cayenne pepper 2 Tbsp. oil 4 cloves chopped garlic 2 cups chopped onions 1 cup chopped celery 1 large chopped green pepper 3 cups organic chicken stock 2 cups peeled, seeded & chopped fresh tomatoes or 1 (14.5-oz) can diced tomatoes 1/2 cup chopped green onions 1 bunch chopped fresh parsley (reserve some for garnish) 2 bay leaves 2 cups long-grain rice 1 tsp. Tabasco sauce Combine salt, black & white pepper, cayenne, dry mustard and cumin. Rub into shrimp, chicken, and sausage, keeping each separate . ...
( musings of a 'HO-HUM HOUSEWIFE' )