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Cajun and Creole   -   Lamb Jambalaya   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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