Juan Garcia. "The sausage must be smoked and made from pork (not chicken, turkey."
I chose to share this recipe because it's a good meal for winter weather, and it's simple. It's a quick meal. You can make it in between Christmas shopping.
Jambalaya can be served as soup or as an entire meal by adding chicken or shrimp.
There was a contest in Oceanside a couple of years ago and this jambalaya recipe won first prize.
This is not a secret, but a suggestion: Cook this the day before you're going to serve it, and when you reheat it the next day it will have better flavors.
Also, the sausage must be smoked and made from pork (not chicken, turkey, etc.).
I like a soda with this. My favorite soda is Bigga Jamaica Kola, which you can purchase at our restaurant.
HOW TO DO IT
Put all ingredients in a large pot and cook over medium heat for 30 to 45 minutes.
Serve over white rice. Precooked chicken or shrimp may be added to make this a complete meal.
This recipe makes 12 to 16 medium-sized bowls of soup or 8 to 10 as a main course.
- 2 pounds smoked pork sausage links, casing removed and crumbled
- 2 green peppers, chopped
- 1 yellow onion, chopped
- 5 cups ketchup
- 30 ounces stewed tomatoes, canned
- 20 ounces tomato puree 1/4 cup garlic powder4 bay leaves 1/3 quart water2 tablespoons salt
- 1 tablespoon black pepper
- Optional: cooked chicken or shrimp
101 North Coast Highway 101, 3, Encinitas
By Juan Garcia, Chef/Manager, Jamroc Caribbean Café, Encinitas