ProfessionalHostage 526 Posted December 31, 2016 Report Share Posted December 31, 2016 3 Links of smoked sausage (cooked) 1 cup shredded chicken breast 1 pound of uncooked shrimp1 bell pepper 1 red pepper 1 yellow pepper 1 white onion (or purple if you want more kick) (or substitute one bag of three pepper blend frozen season blend package for pepper and onion for less work) 1 can of diced tomato, drained 10-12 whole okra, cut into half inches2 cups white rice (or brown if you want) 2 tablespoon of Old Bay Seasoning 2 teaspoon of salt 2 Bay leaves- Boil the shrimp until a pink cooked state and drain half the water. - add the chopped onions and peppers to the shrimp and water and set to low. - Once peppers start to soften, add okra to the mix. - when mix starts to steam again, add the tomatoes. - add two bay leaves and stir into the mix - bring the rice to a boil and cook to your desired "riceness". - drain water from rice and pour into a larger pot - add mix into the rice and stir - remove bay leaves - drain juices from the jambalaya into a measuring cup - if jambalaya is too thick, add your desired amount of from stewed juices and stir. Serve with grilled Boudain side.Feeds 4 with leftovers or 6 comfortably 1 Quote Link to comment
SPBojo 6863 Posted December 31, 2016 Report Share Posted December 31, 2016 thanks fam 1 Quote Link to comment
CheeseGrater 187 Posted December 31, 2016 Report Share Posted December 31, 2016 Quote Link to comment
tim2 81 Posted December 31, 2016 Report Share Posted December 31, 2016 2 hours ago, CheckUrFoodNWater said: 3 Links of smoked sausage (cooked) 1 cup shredded chicken breast 1 pound of uncooked shrimp1 bell pepper 1 red pepper 1 yellow pepper 1 white onion (or purple if you want more kick) (or substitute one bag of three pepper blend frozen season blend package for pepper and onion for less work) 1 can of diced tomato, drained 10-12 whole okra, cut into half inches2 cups white rice (or brown if you want) 2 tablespoon of Old Bay Seasoning 2 teaspoon of salt 2 Bay leaves- Boil the shrimp until a pink cooked state and drain half the water. - add the chopped onions and peppers to the shrimp and water and set to low. - Once peppers start to soften, add okra to the mix. - when mix starts to steam again, add the tomatoes. - add two bay leaves and stir into the mix - bring the rice to a boil and cook to your desired "riceness". - drain water from rice and pour into a larger pot - add mix into the rice and stir - remove bay leaves - drain juices from the jambalaya into a measuring cup - if jambalaya is too thick, add your desired amount of from stewed juices and stir. Serve with grilled Boudain side.Feeds 4 with leftovers or 6 comfortably Good stuff eat it everytime I go to louisiana Quote Link to comment
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