Tailgate Jumbalaya
Keywords
- no refined sugar
- crustacean and shellfish
- seafood
- main
- american
- crowd pleaser
- comfort food
- pork
- poultry
- alcohol free
- spices
- vegetables
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Cooking tools:
- Garlic press
- Chef's knife
- Cutting board
- Stockpot
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
- Stove
Ingredients
- ⅓ yellow onions
- 1¼ celery stalks
- ⅝ bell pepper (assortment of colors)
- ⅛ tbsp oregano
- ⅛ tbsp thyme
- ⅜ tbsp paprika
- ⅓ tbsp garlic powder
- ⅛ tbsp onion powder
- ⅛ tbsp basil
- ⅛ tbsp sage
- ⅛ tbsp salt
- ⅛ tbsp cayenne pepper
- ⅛ tbsp ground black pepper
- ⅓ lbs Andouille sausage
- ⅓ lbs smoked sausages
- ⅓ lbs hot pork sausage
- ⅓ lbs bacon
- ⅓ lbs jumbo shrimp (peeled and deveined) (optional)
- ½ 14.5 oz cans of diced tomato with green chilies
- 3¼ fl oz chicken or vegetable broth
- 1⅝ fl oz lager beer
- 1 fl oz Zatarin’s Cajun Hot Sauce
- ⅓ tbsp Worcestershire sauce
- ¾ bay leaves
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