Living Lyme

Hope is where it all begins

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Jambalaya
This is a great big pot meal to make and freeze leftovers.
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Ingredients
  1. 3 Cans Whole Peeled Tomatoes (squished with clean hands)
  2. 2 Cups Chicken Stock
  3. 1 Can Tomato Paste
  4. 2 Onions, chopped
  5. 4 Cloves Garlic, minced
  6. 2 Green Bell Peppers, chopped
  7. 1/2 lb. Bay Scallops
  8. 18 Shrimp, shelled and deveined
  9. 1 lb. Chicken, cubed, cooked
  10. 1 lb. Spicy Sausage (like Andouile), cooked, sliced
  11. 3 Bay leaves
  12. Cajun Spice Blend (see Spice Mixtures and Rubs)
  13. Fresh Ground Black Pepper
  14. Sea Salt
Instructions
  1. See the Tomato Sauce Recipe for the basic sauce.
  2. Use a large pot.
  3. Sauté the Onion and Garlic in oil or butter until slightly tender.
  4. Add clam juice, tomatoes, broth, peppers and spices and reduce down (unless you are using already cooked tomato sauce, then just add and heat).
  5. Pre-cook the chicken in a pan and the sausage in the oven.
  6. Add chicken and sausage.
  7. Add shellfish and fish and cook thoroughly (about 5-10 minutes).
  8. Salt & Pepper to taste.
  9. Add a little bit of fresh herbs at the end for aroma.
  10. Remove Bay leaves.
  11. Serve hot!
Notes
  1. You can use any combination of seafood and meats you want. You don't have to use all of the ones I listed, you can switch them up, whatever you like.
  2. You can use fresh tomatoes if you have the time to cook them down.
  3. You can make this spicy or mild depending on individual taste.
  4. Freeze leftovers for future meals.
Living Lyme http://www.livinglyme.com/