Kit’s Jambalaya

 

  • 2 T olive oil  
  • 3 T butter
  • 1 T  Cajun spice (or Emeril’s)
  • 1 C long grain rice (uncooked)
  •  ½ C chopped onion
  • 1 T minced garlic
  • 2 cans Rotel tomatoes
  • 2 C chicken broth
  • 1 C V8 (2 small cans)  or Snappy Tom
  • ½ to 1 C fresh or frozen, sliced okra (No okra?  Sacre Bleu!  Oh well, use zucchini or just do without–it will be fine)
  • 8-10 oz wild caught shrimp (raw or cooked—peeled—about  12 big ones)
  • 8 oz Polska kielbasa or andouille, sliced in bite size pieces—(these are already cooked) (about 2 sausages)
  • Salt and pepper if needed
     
    Melt butter and oil in saucepan.  Add onion and garlic.  Sauté until beginning to be translucent–1-2 minutes.  Add rice.  Stir to coat and let sauté a bit (1 min or so to let it absorb flavors).  Add special spice, broth, V8, Rotel, and okra.  Cover and simmer on low for 20 minutes.  (Check to see if the rice is done to your liking.) Toss, then add shrimp and sausage. Cook for an additional 5 minutes. Adjust seasoning and serve.         (Serves 4 sorority sisters or 2 rugby centres.)

     

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