Check's Jambalaya Recipe

[ProfessionalHostage 526]

3 Links of smoked sausage (cooked)
1 cup shredded chicken breast
1 pound of uncooked shrimp
1 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 inches
2 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

[SPBojo 6862]

thanks fam 

[CheeseGrater 187]

[tim2 81]

2 hours ago, CheckUrFoodNWater said:

3 Links of smoked sausage (cooked)
1 cup shredded chicken breast
1 pound of uncooked shrimp
1 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 inches
2 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