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| RECIPE FOR ANGELINA'S ZYDECO CREOLE JAMBALAYA |
Title: Angelina's Zydeco Creole Jambalaya
Category: Restaurant
Instructions:
Angelina's Zydeco Creole JambalayaSource: Angelina's Zydeco, New Orleans, Louisiana 1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Uncle Ben's Converted Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined Place sausage and ham in very heavy Dutch oven and saut
Recommendation: If you would like to uncover the secret recipes from your favorite restaurants, check out the Secret Restaurant Recipes!
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