---------- Recipe via Meal-Master (tm) v8.05
       Title: Jambalaya Frank’s Cajun
  Categories: Jambalaya, Cajun, Creole
       Yield: 1 Servings
     1/2 c  Bacon drippings
            OR margarine
       1 lb Smoked sausage - diced
     1/2 lb Andouille - diced
            -(Polish Can be
     1/2 lb Tasso
     1/2 lb Bacon - crumbled
       2 c  Chicken - julienned
            -OR julienned turkey
       2 lg Onions - coarsely chopped
       1 md Bell pepper - chopped
       6    Ribs celery - coarsely
       4    Clove garlic - finely minced
       3 c  Rice - long grain
      16 oz Rotel tomatoes  and hot
       2 c  Beef stock
       2 ts Kitchen Bouquet
     1/2 ts Thyme
       2 ts Chili powder
            -black pepper to taste
            -cayenne pepper to taste
            -salt to taste
       2 lb Shrimp - peeled
      12    Green onions - sliced
     1/2 c  Parsley - minced
   To make a really good pot of jambalaya, you're going to need a
   well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for
   this recipe, an 8-quart pot is perfect!
   So take the pot, put it on the burner over high heat, and pour in the bacon
   drippings (or margarine).  Then toss in the smoked sausage, andouille,
   tasso, and crumbled bacon and stir-fry the meats until the smoked sausage
   turns light brown (it should take about 8 minutes or so).
   Now, drop in the julienned chicken and stir-fry it until every strip loses
   its translucency (turns white).  Then immediately add the onions, bell
   pepper, celery and garlic, and reduce the heat to medium-high, and cook the
   vegetables until they soften.
   At this point, pour in the rice.  And you want to stir it thoroughly into
   the seasoning vegetables and meats until every single grain is moistened --
   about 4 to 5 minutes.
   Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili
   powder, blend everything together well, and bring the mixture to a slow
   boil.  When this happens, taste the liquids and season the dish to taste
   with salt, black and cayenne pepper.  Just remember that you're going to
   have to season it a little on the “heavy side” because the rice will absorb
   much of the seasonings as it cooks, and you still have a couple pounds of
   shrimp to mix in.  *So be sure to taste carefully!* [I'd definitely add
   Tabasco for flavor, too.]
   When everything is just right, reduce the heat as low as it will go, put
   the lid on the pot, and simmer the jambalaya for about an hour. This “slow
   cooking” process allows each grain of rice to cook evenly, puff properly,
   and pick up the combination of flavors.  If the heat is too high, the rice
   will stick to the bottom of the pot and turn mushy.
   Then when the jambalaya is done, about 5 minutes before you're ready to
   eat, stir in the raw shrimp, green onions, and parsley, put the lid back on
   the pot, and continue to simmer the jambalaya over *low heat* until the
   shrimp turn pink.
   I suggest that before you serve the dish, you fluff the rice slightly. I
   also suggest that you serve the dish alongside crispy butter French bread
   and ice-cold beer.
   CHEF'S HINTS: 1. Under no circumstances should you remove the cover from
   the pot during the slow-cooking process. If you do, you'll release steam
   you need to cook the rice. Your rice will turn out hard in the center and
   your jambalaya will be dry instead of moist.  Don't peek in the pot! 2. If
   you don't feel that your stove-top will cook the jambalaya slowly enough,
   put the cover on the pot (after you mix the liquids in), set your oven at
   300F, put the pot into the oven, and bake the dish for about 45 minutes. It
   will come out perfect!
   From “Frank Davis Cooks Naturally N'Awlins” by Frank Davis.
   From Michelle Bass From: Rich Harper Date: 12 Feb 94
   From: Dale Shipp                      Date: 03-18-94