Reply #60: A recipe I'd posted in the Cooking & Baking Group: Cajun Chili [View All]

[BikeWriter]

Jambalaya with a twist! (Or Cajun Chili)
Ingredients:

2 loaves of french bread for skillet fried garlic bread
3 yellow Onions chopped fine
4-5 cloves garlic
4 Tbsp. butter or oleo
4-5 large lemons
8-10 Roma tomatos or one large can
1 Small can tomato paste
2 green bell peppers or equivalant amount of Anaheim green chilis chopped fine
Several stalks of celery, chopped fine
3 to 4 cups of rice cooked
2 lbs. of Louisana style andoullie sausage or smoked sausage
2 lbs of cleaned shrimp
1 pound Smoked Ham and/or cooked chicken
1 pound of blue crab claw meat or 6-8 crabs cleaned and halved
2 cans of chicken stock
Add water as needed to the mixture in the latter stages
Seasoned Salt, Black Pepper, chili powder, celery seeds,
Chop your andoullie or smoked sausage and the smoked ham into cubes.

Saute the onions, celery, garlic, and peppers in a large iron pot with the oleo until clarifying. Add the tomatoes, tomato paste, and chicken stock. Here's where this Jambalaya takes a twist from the average recipe. Add half a handful or so of of chili powder; if you can't bear to just pour it out in your hand add two or three heaping tablespoons. You may want to add a little more later. Trust me!
Simmer this over a medium flame for about 30 minutes while stirring often.
Add your chopped sausage and ham and/or chicken to the pot and squeeze a couple of the lemons. Pour several tbsp. of the juice into the tomato mixture and stir and taste. Now you see why we added the lemons! Slice a couple of more of the lemons, deseed them, and add them (with peel) to the pot. Simmer this for about 30 minutes more then add your shrimp, and crab meat. Stir this often until the shrimp are done. Pour a couple of steaming ladles of this over your cooked rice, grab some slices of garlic bread and dig in!
I made six gallons of this at a gathering a few months back, and everyone loved it!