Poor Man’s Jambalaya

Screen Shot 2015-08-06 at 11.15.17 AMThank you Chef Marc and Adele’s on Canton for teaching us this past Saturday how to make the absolute best Jambalaya. We all had a really great time with a man who truly has a passion for food, friendship and community! We are so fortunate and blessed to have you in Roswell and as a friend of RFAM!

POOR MAN’S JAMBALAYA –
8 BAYLEAVES
2 TEASPOONS SALT
2 TEASPOONS WHITE PEPPER
2 TEASPOONS DRY MUSTARD
1 TEASPOON CAYENNE PEPPER
1 TEASPOON CUMIN
1 TEASPOON BLACK PEPPER
1 TEASPOON THYME
1 LB ANDOUILLE SAUSAGE
3 CUPS CELERY
3 CUPS ONION
3 CUPS BELLPEPPER
1 TEASPOON GARLIC
4 CUPS ( UNCLE BENS OR PARBOILED RICE)
8 CUPS CHICKEN STOCK
SEAR ANDOUILLE IN A BIG BLACK IRON SKILLET
ADD ONION, BELL PEPPER AND CELERY
ADD SEASONING
ADD RICE DRY , STIR AND COOK FOR 1 MINUTE
ADD STOCK, REDUCE FLAME TO SIMMER &
LET IT FALL IN LOVE SLOWLY