Creole Jambalaya

  • 4 slices bacon
  • 2 tablespoons butter
  • 1 lb tasso 
  • 1 lb peeled and deveined shrimp
  • 6 stalks celery, diced
  • 2 large onions, diced
  • 2 jalapenos, seeded and diced
  • 1 medium bell pepper, seeded and diced
  • 2 tablespoons garlic, finely chopped
  • 10 oz can Rotel tomatoes, pureed until smooth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons Cajun seasoning (my new favorite)
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups long-grain rice
  • 1 cup beef broth
  • 1 3/4 cups chicken broth
  • 3 green onions, sliced
  • 1-2 tablespoons parsley

In a large Dutch oven, cook bacon.  Remove bacon, chop and set aside. 

Discard all but 2 tablespoons of the rendered bacon grease and add diced tasso.  Cook until brown, and remove from pan.

Add the 2 tablespoons of butter to the Dutch oven and allow to melt.  Add all of the vegetables and cook until tender and the edges are turning lightly brown on the edges.

Add the the pureed Rotel tomatoes and tomato paste to the sauteed vegetables, mix well.

Add the rice, bay leaf, all of the seasonings, tasso, bacon, and the broths.

Bring to a boil, cover and reduce to a simmer.  Cook for 20 minutes, uncover and stir in shrimp.  Cook for another 5-7 minutes, or until shrimp are cooked through and the rice is tender.  Stir in parsley, green onions, and serve.