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 Cajun and Creole - Lamb Jambalaya
adapted from Louisiana Tastes by Paul Prudhomme
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Description
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Ingredients
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- 2 Teaspoons Salt
- 1 Teaspoon Cumin
- 1 Teaspoon Dill Weed
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Dry Mustard
- 1 Teaspoon Ancho Chili Pepper -- Ground
- 1 Teaspoon Thyme
- 1/2 Teaspoon Cayenne
- 1 Teaspoon Pepper
- 2 Tablespoons Olive Oil
- 1 Large Onion -- Chopped
- 2 Stalks Celery -- Chopped
- 2 Large Bell Pepper -- Chopped
- 1 Pound Andouille -- Chopped
- 1 Pound Lamb -- Chopped
- 1 Medium Jalapeno -- Chopped
- 3 Cloves Garlic -- Chopped
- 1 Tablespoon Ginger Root -- Chopped
- 2 Cups Rice
- 4 Cups Beef Stock
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Directions
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Combine seasoning mix. Saute in oil, onions, celery and peppers for 10 minutes. Add andouille and seasoning mix. Cook for 10 minutes. Add lamb, saute 4 minutes. Add remaining ingredients, cover, simmer 25 minutes.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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