Couzan Billy Jamabalaya

This is one of the many traditional Cajun dishes.  Every family has their own unique way of making it including various ingredients.  They use a sausage called Andouille that is very peppery, but it can be hard to find outside the area.  If you cannot find it, use any smoked sausage that is readily available.

This recipe is great because you throw everything into one big pot.  It was always a hit during BBQ contests when I would serve it up on Friday nights as the various cooking teams showed up.

2 cup(s) Converted rice, uncooked
1 can French Onion soup
15 ounces Tomato sauce
1/4 pound Butter, cut into pieces
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 small Green pepper, diced
1/4 cup Parsley, fresh, chopped
3 large Garlic cloves, minced
1 teaspoon Crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound Smoked sausage
1 pound Crawfish tails(or shrimp)
3 pieces Chicken breasts, cubed
2 – 3 cups Chicken stock
12 ounces Beer

Heat oven to 350.
Combine everything in a 5 Quart oven proof pot. Add about 3 – 3 1/2 cups of the chicken stock.
Mix well. Cover and bake for 2 – 3 hours or longer.
You may add more chicken stock based on the consistency you want.
Stir before serving.
Keeps well.
You can use any combination of meats in this recipe. I often substitute Tasso for the chicken.

BBQ techniques, family recipes