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is my most favorite dish, a spicy concoction of meats and seafood that I took as my namesake. On the rare occasions I go to a restaurant or eat out if there is Jambalaya on the menu I have to order it. I have eaten hundreds of different variants of this delicious dish. Sad to say 70% of them are prepared incorrectly and resemble more of a dish created for the sole purpose of freezing so they do not have to be bothered with attempting to make a fresh batch. I will and DO send back obviously frozen Jambalaya's, it is probably the only time I am assertive and confrontational in public. Do not insult me with your lazy food! \n\nTraditionally there are two versions of this dish, one with tomatoes and one without. The one I am presenting is the version with tomatoes served over rice. The other version which I like to call \"Dirty Jambalaya\" is more of a rural thing, I may do a recipe on that version later.\n\nJambalaya is often made fun of for being a dish which \"everything is swept into a pot and covered with enough spice to sear the taste buds off your tongue.\" and while most Jambalaya recipes call for left over chicken or sausage most are made with fresh ingredients and care. This is my personal recipe and uses Konriko's Creole Seasoning as the main seasoning, so without further adieu, Jambalaya\n\nJambalaya\n\n1 Tbs Garlic minced\n1 Brown Onions diced\n1 Green Peppers diced\n3 Stalks of Celery diced\n1 lbs Andouille Sausage chopped\n1 1/2 lbs of Fresh Shrimp chopped\n1 lbs Chicken chopped\n6 C Chicken stock\n1 28oz Can Diced Tomatos\n1 4oz Can Tomato Paste\n1 Stick butter\nCreole Seasoning\nSalt\nWhite Rice (no instant)\nFrench Bread\n\nDirections\n\nStarting by browning chicken in 2Tbs of butter, season generously. Once chicken is browned set aside. Saute Garlic, Onions, Bell Pepper, Celery until onions turn translucent. Add sausage, saute until sausage is browned. Add tomatoe paste and allow it to “brown” a little. This is a tricky step but one of my Nana’s “secret” steps. Add a cup of stck to the pan and scrape the brown bits up and stir until everything is mixed. Add can of diced tomatoes. Add a generous amount of creole seasonsing and salt to taste. Add remaining stock. Simmer uncovered for 20 minutes stirring often. Add Shrimp and simmer for 5 minutes. Remove from heat and let stand for ten minutes. Serve over rice with french bread spread with garlic and butter. ","description_bbcode_parsed":"It is my most favorite dish, a spicy concoction of meats and seafood that I took as my namesake. On the rare occasions I go to a restaurant or eat out if there is Jambalaya on the menu I have to order it. I have eaten hundreds of different variants of this delicious dish. Sad to say 70% of them are prepared incorrectly and resemble more of a dish created for the sole purpose of freezing so they do not have to be bothered with attempting to make a fresh batch. I will and DO send back obviously frozen Jambalaya's, it is probably the only time I am assertive and confrontational in public. Do not insult me with your lazy food!
Traditionally there are two versions of this dish, one with tomatoes and one without. The one I am presenting is the version with tomatoes served over rice. The other version which I like to call "Dirty Jambalaya" is more of a rural thing, I may do a recipe on that version later.
Jambalaya is often made fun of for being a dish which "everything is swept into a pot and covered with enough spice to sear the taste buds off your tongue." and while most Jambalaya recipes call for left over chicken or sausage most are made with fresh ingredients and care. This is my personal recipe and uses Konriko's Creole Seasoning as the main seasoning, so without further adieu, Jambalaya
Jambalaya
1 Tbs Garlic minced
1 Brown Onions diced
1 Green Peppers diced
3 Stalks of Celery diced
1 lbs Andouille Sausage chopped
1 1/2 lbs of Fresh Shrimp chopped
1 lbs Chicken chopped
6 C Chicken stock
1 28oz Can Diced Tomatos
1 4oz Can Tomato Paste
1 Stick butter
Creole Seasoning
Salt
White Rice (no instant)
French Bread
Directions
Starting by browning chicken in 2Tbs of butter, season generously. Once chicken is browned set aside. Saute Garlic, Onions, Bell Pepper, Celery until onions turn translucent. Add sausage, saute until sausage is browned. Add tomatoe paste and allow it to “brown” a little. This is a tricky step but one of my Nana’s “secret” steps. Add a cup of stck to the pan and scrape the brown bits up and stir until everything is mixed. Add can of diced tomatoes. Add a generous amount of creole seasonsing and salt to taste. Add remaining stock. Simmer uncovered for 20 minutes stirring often. Add Shrimp and simmer for 5 minutes. Remove from heat and let stand for ten minutes. Serve over rice with french bread spread with garlic and butter. ","writing":"","writing_bbcode_parsed":"","pools_count":1,"title":"Baking in the Buff with Beignet : Jambalaya","deleted":"f","public":"t","mimetype":"image/jpeg","pagecount":"1","rating_id":"1","rating_name":"Mature","ratings":[{"content_tag_id":"2","name":"Nudity","description":"Nonsexual nudity exposing breasts or genitals (must not show arousal)","rating_id":"1"}],"submission_type_id":"1","type_name":"Picture/Pinup","guest_block":"t","friends_only":"f","comments_count":"7","views":"133","sales_description":null,"forsale":"f","digitalsales":"f","printsales":"f","digital_price":""}