What I learned today.

"Wolfgang" wrote in message
...

Here's what I did:

1 large (very) clove garlic, finely minced
1 medium onion, diced fairly fine
1 large green bell pepper, coarsely diced
1 lb. shrimp (These happened to be pre-cooked tails with a bit of the
shell left on. Shrimp in any form, whole, pieces, shells on or off, will
work. More flavorful if used with the shells on, but messier to eat.)
1/2 lb. crayfish (These were precooked whole with seasoning. Ditto
observations above for shrimp)
1/2 lb andouille (Johnsonville or some such crap......all I could find on
the spur of the moment) cut into quarter inch rounds.
1/2 lb. smoked pork shoulder (had this on hand and needed to use it up
before it spoiled.....this is what started the whole project.) cut into
half inch cubes.
two medium catfish fillets (1/2 lb. ?) cut into chunks
two 15 oz. cans diced tomatoes (these had green chilis in them)
3 cups lobster stock (prepared as per instructions on jar)
2 cups Uncle Ben's converted rice (Chef Jake insisted on the converted
rice.....said it will prevent the jambalaya from becoming a glutinous
solid mass)
3 cups pre-cooked red beans.
Zatarain's Creole seasoning blend to taste. I suppose I probably used
about 3 tablespoons.

Saute garlic, onion, and bell pepper in olive oil for 2-3 minutes over
medium-high heat.
Add sausage and pig meat and cook for further five minutes.

Meanwhile, heat tomatoes and stock to boil in medium stock pot.
Throw everything else in the stock pot.
Stir.
Return to boil.
Reduce heat, cover, and simmer 20-30 minutes until rice is tender and
liquid is absorbed (during which time, the offer of a nice glass of red
wine would not be taken amiss, thank you very much.).

My mouth was watering as I read the recipe, sounds very good.

While down Steelhead fishing weekend before last, my Uncle made up his
signature Jambalaya. Different in many ways to yours, however very tasty.
Only trouble with Jambalaya, I eat way too much!

Appreciate the recipe,
JT