How to cook bs (burgoon-speer) jambalaya



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What you will need.

Dice the garlic

Trim the ends of the celery

Place the diced garlic and 6 bay leaves in a bowl.

Dice the onions, put them in a bowl

Trim and chop your chicken.

Put in large mixing bowl.

Chop the celery.

Add celery to chopped onions.

Oil your pan and get if warming up to medium high heat.

Chop the shrimp

Add to bowl with chicken.

Add onions and celery to heated oil.

Cover and cook for 3 minutes. (Time starts when you can hear the veggies cooking in the pan.)

Stir in creole seasoning to chicken and shrimp.

Uncover onions and celery.

Add garlic and bay leaves.

Add Worcestershire sauce and hot sauce.

Stir

Add rice and stir

Add chicken stock

Add V8

Stir

Cook on medium heat until rice is al dente...

Almost there.

Stir in chicken and shrimp.

Add chopped andouille sausage.

Stir it all together and cook about 10-20 minutes until chicken is cooked.


Watch the video: Jambalaya, By Louisiana Cajun Chef Brett Hebert, Shrimp, Crab, Andouille Sausage


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