Jambalaya Sauce
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Number of Servings
Sauce for 4 servings of Jambalaya
Ingredients
Jambalaya Sauce: 3 tablespoons bacon fat (or unsalted butter) for pan 4 oz. smoked ham, diced 4 oz. Cajun Andouille sausage, cut in half and sliced into half circles 1 large onion, diced 3 stalks celery, diced 1 green bell pepper, diced 1 tablespoon Louisiana - style seasoning 1 tablespoon minced garlic 3 cups diced canned tomatoes 1 cup tomato sauce 2 bay leaves 1 cup water 1/2 bunch scallions or green onions, diced 1 small chicken bouillon cube or 1/2 tablespoon chicken base.
Directions
Melt bacon fat or unsalted butter in a heavy saucepan. Saute ham and sausage until crisp. Add onion, celery, peppers and garlic. Stir occasionally. Saute until tender (about 15 minutes). Add Louisiana seasoning and gator. Mix tomatoes, tomato sauce and bay leaves. Add to saucepan. Cook 10 to 15 minutes, stirring occasionally. Add green onions, water and chicken bouillon cube or chicken base. Cook 45 minutes on low heat. Remove bay leaves. Cover and refrigerate until using.
