Tailgate Jumbalaya

Step 1/8

• ⅓ yellow onions
• 1¼ celery stalks
• ⅝ bell pepper (assortment of colors)

• knife
• garlic press

Dice the yellow onions, the celery stalks, and the bell peppers. Press the cloves of garlic

Step 2/8

• 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

Mix together all the spices in a small bowl.

Step 3/8

• ⅓ lbs Andouille sausage
• ⅓ lbs smoked sausages

• frying pan

Slice the Andouille and smoked sausages and put them in the pan to brown a little. Add part of the spice mixture to the sausages

Step 4/8

• ⅓ lbs hot pork sausage

Fry hot pork sausage separate from the other sausages

Step 5/8

• ⅓ lbs bacon

Fry and crumble the bacon

Step 6/8

• ⅓ lbs jumbo shrimp (peeled and deveined)

(optional) cook the shrimp. If added to the pot raw, add a little earlier than before serving

Step 7/8

• 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

• large stock pot

Combine the cooked meats, diced vegetables, garlic, and canned items in a large stock pot. Heat on medium to low and gradually add in spices while cooking.

Step 8/8

If already precooked, add the shrimp in just before serving.