Mitzi's Jambalaya

1 lb. of bacon (cut about ½ inch Eckrich - cubed)
¼ lb. of smoked or sugar cured ham - cubed
¼ lb. of turkey or chicken, ½ link of Eckrich sausage - cut up
¼ lb. small shrimp or crawfish
1 large onion diced into large pieces
1 stalk of celery - diced
3 tablespoons Tony Chachere's Cajun More Spice Seasoning
½ cup brown sugar
½ cup uncooked rice
1 large can diced stewed tomatoes

In a large pot, cook bacon till it is nearly done.
Add ½ of the onion and ½ of the celery & brown sugar.
Add 2 tablespoons Tony Chachere's Seasoning.
Cook on high until onion & celery caramelize.
Turn heat down to medium.
Add the rest of the onion, celery, & rice.
Add the last tablespoon of Tony Chachere's.
Then cook for about 5 to 10 minutes.
Add all the meats (bacon, turkey/chicken, ham, & sausage), except the shrimp/crawfish.
Add tomatoes & 3 cups of water.
Then cover & simmer for 1 hour.
Then add shrimp & simmer for 30 more minutes.

Now add 4 to 6 hungry people and have a good time!!!
You will also need a large amount of cold drinks on the table for flaming mouths!


Submitted by:
Jerry Pedersen
Assistant Principal
SHS