JOHN "CHAPPY" CHAPMAN / CHAPPY's ON CHURCH
( fyi - this serves a huge Superbowl or Mardi Gras crowd )
Jambalaya Base:
3 lbs. butter
6 medium onions, diced
3 bunches of medium sized celery, diced
4 bags (2 lbs. Each) frozen diced green bell peppers
6 bay leaves
16 ounces of Tony Chachere's Creole Seasoning
½ cup garlic powder
10 pounds Andouille sausage, (1/4 inch slices)
1 #10 can of crushed tomatoes
INSTRUCTIONS:
- In a large deep skillet, melt butter and sauté' all vegetables, bay leaves and Tony Chachere's Creole Seasonings on a medium high heat until vegetables are tender.
- Add garlic powder and mix well.
- Add Andouille sausage slices and crushed tomatoes, stir well. Let mix simmer on a medium low heat for 5 to 10 minutes. Remove from stove to cool.
- This base is mixed with 8 cups of cooked rice.
