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Jambalya

Started by luvmexfood, December 22, 2016, 12:51:20 AM

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luvmexfood

Probably not spelled right but anyone have a good recipe? Local grocery store used to carry a mix that was good but they quit carrying it. Picked up another brand today and looked at the nutrition label. Serving size was 1/4 cup and had 23% of the recommended sodium content. So if I had a big bowl just as well get a salt block and lick it.

I usually added shrimp, cajun sausage, and okra to mine when I used the mix.
Give me a new saw chain and I can find you a rock in a heartbeat.

Czech_Made

I cheat and use the premixed box, like this one:

http://www.mccormick.com/zatarains/recipes/main-dishes/zatarains-original-jambalaya

add andouille sausage, chicken and shrimp - depends what I have handy.




Magicman

 

 
Or you could just go here.   ;D
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luvmexfood

Quote from: Magicman on December 22, 2016, 08:41:46 AM


 
Or you could just go here.   ;D

So is that a water tank or a big tank of Jambalya? LOL.
Give me a new saw chain and I can find you a rock in a heartbeat.

BradMarks

Gotta have shrimp and andouille suasage in there 8)

CHARLIE

Back in the '80s I ran across an advertisement where I could send off for a free recipe book from the Tabasco Pepper Sauce folks.  In that recipe book was a recipe for Jambalaya.  I figured it had to be a pretty authentic recipe to come from Louisiana and be written up in a recipe book put out by Tabasco.

Tabasco's  Shrimp and Sausage Jambalaya
Makes 4 servings.

Ingredients:
2 tablespoons vegetable oil
1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
1/2 cup sliced celery
1 small onion, chopped
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 cup diced fresh or canned tomatoes
1 bay leaf
1 teaspoon TABASCO® brand Original Red Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 pound shrimp, peeled, deveined and cut in half lengthwise

Preparation:
- Heat oil in a large heavy saucepan or Dutch oven over medium-high heat.
- Add sausage, celery, onion, bell pepper, and garlic.
- Cook 5 minutes or until vegetables are tender, stirring frequently.
- Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice.
- Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally.
- Stir in rice; cover and simmer 15 minutes.
- Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink.
- Let stand, covered, 10 minutes. Remove bay leaf before serving.


Charlie
"Everybody was gone when I arrived but I decided to stick around until I could figure out why I was there !"

luvmexfood

Quote from: CHARLIE on January 14, 2017, 11:06:54 PM
Back in the '80s I ran across an advertisement where I could send off for a free recipe book from the Tabasco Pepper Sauce folks.  In that recipe book was a recipe for Jambalaya.  I figured it had to be a pretty authentic recipe to come from Louisiana and be written up in a recipe book put out by Tabasco.

Tabasco's  Shrimp and Sausage Jambalaya
Makes 4 servings.

Ingredients:
2 tablespoons vegetable oil
1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
1/2 cup sliced celery
1 small onion, chopped
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 cup diced fresh or canned tomatoes
1 bay leaf
1 teaspoon TABASCO® brand Original Red Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 pound shrimp, peeled, deveined and cut in half lengthwise

Preparation:
- Heat oil in a large heavy saucepan or Dutch oven over medium-high heat.
- Add sausage, celery, onion, bell pepper, and garlic.
- Cook 5 minutes or until vegetables are tender, stirring frequently.
- Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice.
- Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally.
- Stir in rice; cover and simmer 15 minutes.
- Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink.
- Let stand, covered, 10 minutes. Remove bay leaf before serving.

Thanks. I found one in a  cookbook I had but it was squirrel jambalaya. Used shrimp and was going to use some sausage I had in fridge to I saw the expiration date. Over a month so I tossed it. Turned out pretty good and it is basically the same ingredients but I added okra and left out the celery. Little different on the spices cause i used cajun seasoning. 
Give me a new saw chain and I can find you a rock in a heartbeat.

BradMarks

Only problem I see with that recipe is it makes only 4 servings ;D, thay better be big!   Recipe is legit, just needs a 3 gallon pot to cook it in so you can double/triple the output.  Uh, do I like jambalaya :)

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