Louisiana Public Broadcasting Proudly Presents:
Lucy’s Classic Cajun Culture & Cooking
Sample Recipes

	Ingredients: 1 1/2 1 3/4 1/4 1 1 2 4 1 1 pound smoked sausage or andouille cup oil cup onion, chopped bell pepper, chopped cup celery, chopped 8 ounce can tomato sauce cup green onions, chopped salt & pepper to taste cups rice, uncooked cups water pound crawfish tails pound shrimp, peeled Directions: Slice sausage or andouille thinly and fry in oil. Remove from pot and drain on paper towel. Add the onion, celery, bell pepper and sauté in the oil left in the pot. Add the tomato sauce and season to taste. Slow cook for 30 minutes. Add the rice, green onion, water, and shrimp and crawfish and sausage. Bring it all to a boil. When the rice has almost absorbed all the water, stir well with a fork, cover and allow to simmer for 15 minutes. If you are making only shrimp jambalaya, use 2 pounds shrimp; if you are making only crawfish jambalaya, use 2 pounds crawfish. Serve with a salad for a complete meal. Serves 8.

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