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 https://olympus-entertainment.com/topic/12341-checks-jambalaya-recipe/
SPBojo 6863 Posted December 31, 2016 Report Share Posted December 31, 2016 thanks fam 1 Quote Link to comment https://olympus-entertainment.com/topic/12341-checks-jambalaya-recipe/#findComment-141002
CheeseGrater 187 Posted December 31, 2016 Report Share Posted December 31, 2016 Quote Link to comment https://olympus-entertainment.com/topic/12341-checks-jambalaya-recipe/#findComment-141026
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 https://olympus-entertainment.com/topic/12341-checks-jambalaya-recipe/#findComment-141045
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