Ingredients
Sauce:
2 tablespoons butter
8 ounces chopped oysters
4 ounces ground andiuille sausage
2 tablespoons minced garlic
8 ounces onions
2 tablespoons Creole Cajun seasoning
5 each bay leaves
6 cups seafood broth
3 tablespoons corn starch
1/2 cup cold water
Instructions:
In a heavy stock pot, melt butter over high heat then saute onions,
garlic, sausage and oysters for two to three minutes. Add seasoning,
bay leave and broth, and then simmer for 1/2 hour. After sauce has
simmered for 30 minutes, mix corn starch with cold water and stir
into sauce until it reaches a full bod consistency.
Jambalaya:
2 tablespons butter
1 pound andouille sausage, in 1/4-inch slices
1 large
bell pepper in large dice
1 large onion in large dice
1 small head garlic, peeled and minced
Creole Seasoning to taste
Kosher salt and fresh ground pepper to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1 pound chicken breast chopped
2 bay leaves
3 cups long grain rice, rinsed three times
1 pint shucked oysters with their liquid
2 bunches green onions thinly sliced
1/4 teaspoon hot sauce or to taste
Instructions:
Heat butter and sausage in a heavy gauge pot ovet high heat and saute
for about 5 minutes. Combine the vegetables, shrimp and chicken then
sprinkle with Creole Seasoning. Continue to saute mixture for about
8 minutes or until the vegetables have browned and caramelized.
Add the seafood sauce that was prepared earlier, reduce heat, cover
and allow the mixture to simmer for 15 minutes.
Serve family style over steamed rice and garnish with diced tomatoes
and green onions
