With that I am thinking of dishes that are synonymous with this time of the year. Of course CHILI always makes the top of my list.
My dad brought me some peppers out of his garden, they have been sittin on the counter for a week now, I had to use em. SO.... JAMBALAYA is now on the list right below CHILI...
"Ferland's Way to Salty Jambalaya recipe" (btw -no idea regarding exact measurements...WING IT! (probably why the shit is so salty)
(can be modifed to NOT be salty, my bad)
Ok, So I decided I wanted sausage and shrimp in the Jamba.
Whole Foods - Spicy Thai Chicken Peanut Sausage - 4 links
Farmer Jack - Pre-Cooked Shrimp - 30-40 of em
Joanna doens't like onions (poor shame), so I had to cut those out but here are the vegatables:
Celery
Peppers - banana , some where red, some were green, all tasted the same to me.
1 cans of Kidney Beans
2 cans of Stewed Tomatos
Spices:
Oregano
Thyme
Basil
Salt (hehehe, not needed)
Franks Red Hot
2 Chicken Cube things (again ENOUGH SALT to dry up a small lake)
RICE:
3 boxes Near East Spanish Rice - btw the spanish rice seasoning has SALT IN IT......god damnit!!!!
Ok, so I cooked the Thai Chicken sausages up first.
In a stewing pot I mixed:
Spices - Oregano, Basil, Thyme, Franks Red Hot, Salt (seriously, don't add it but that is what I did.)
Stewed Tomatos
Kidney Beans
3 Cups of water - I think I would have used chicken broth here if I would of freakin remembered to buy the shit. SO instead, I used 3 cups waer and added 2 chicken boulin cubes (F%&^ SALT).
Let that simmer and get all simmery! SIM.
So then I chopped up the celery and peppers. I then tossed that into a pan with some oil and GARLIC BABY!! I sauteed for like 10 minutes.
Chop up the Chix sausage that was already cooked.
Pour peppers and celery into the simmering stock pot.
Re-heat the chopped up sausage (5 mintues in the pan). Toss it into the stock pot too.
Add the 3 packs (3 cups of rice) of the Spanish Rice. ( I used two of the seasoning packs that came with it. You may use 1 but then cut all other Salt out of the recipe.
Let that shit simmer some more, like 25 minutes until the rice absorbs that liquid up. Keep mixin.
After like 25 minutes I tosse dthe shrimp in. (removed the tails, they were pre-cooked). I let that sit another 10 minutes.
Thats it.... this was my first attempt at it. I will adjust the SALT next time. I think it is solid otherwise.
Good luck.
I almost forgot: Gues swhat Franks Red Hot is made of.......SALT Mother F-er!
I had a PB&J last night.
Peter Pan - EXTRA Crunchy
Smuckers - Strawberry Jam
Millbrook - Bread - Whole Wheat
Must be Fall!
I almost forgot....the peanut butter had SALT in it.
Posted by: haywood at September 28, 2005 08:43 AMHEll yeahn it did. Salty ASS PEANUT BUTTER.
Posted by: eric at September 28, 2005 08:49 AMThat's an awesome Jamba recipe eric.
Too bad about the onions though. A recipe, such as yours, deserves all the flavor and wonderous culinary nuances of our pungent bulbous friend.
Perhaps you could add a little McCormick's Onion SALT next time.
Posted by: haywood at September 28, 2005 09:38 AMFirst ever rabbit recipe.
HOT
I just get that Jambalaya Rice and add sausage - DONE. Though I'm sure its not nearly as good... nor is it nearly as salty!
Posted by: todd at September 28, 2005 09:47 AMI had Mac n Cheese last night. After reading this, I am quite disappointed in myself. But hey, I had class so I didn't have much time!
Posted by: Dee at September 28, 2005 11:19 AMBreakfalaya... Egg and Sausage Jamba...
Hot HOT would that be??
Posted by: eric at September 28, 2005 12:29 PMSounds like a prelude to an extremely uncomfortable afternoon.....gastrointestinally speaking. That is unless you are amongst friends or have a good supply of Beano handy.
Posted by: haywood at September 28, 2005 01:59 PM