Cooking/Recipes Forum

[LittleRob]

How big is the container, I have not mastered Jumbalaya yet i have to cheat I cook my rice first, I always end up with mushy rice or crunchy rice

[swamp snorkler]

Originally Posted by LittleRob

How big is the container, I have not mastered Jumbalaya yet i have to cheat I cook my rice first, I always end up with mushy rice or crunchy rice

Instead of mixing the rice just make you some almost jambalaya po boys. Cook a jambalaya however you like with whatever you like and when it is time to put the rice you take it off the fire and put it on some bread.

[eman]

ingrediants:
1- stick Butter.
3 -8oz block cream cheese.
1-qt. heavy cream.
1-qt 1/2 &1/2 or milk.
6 cans- cambells cream of potato soup.
1/2 -lg.onion , ( diced fine)
3cans- Nibblet corn.(w/ liquid)
5 lbs- small to med shrimp (or more).
2lbs- lump crab meat.
2 cups- sliced mushrooms ( optional).

Directions:
Sautee onion in butter, Add mushrooms and shrimp. when shrimp are allmost done add cream cheese and stir till melted. add potato soup, corn and heavy cream. heat untill hot (not boiling) add crab meat and cook for 15 - 20 min. Stiring frequently so it doesn't stick.
(again do not boil) The 1/2 & 1/2 is to thin the soup if needed. ( or just use milk)
I use an unsalted season blend as everything in this recipee has salt.
The person who i got the recipee from only used a little cayanne to taste and put tobassco on the table.
This soup is great served over a slab of hot corn bread.

[eman]

Ingrediants:
1.5 lbs- pork cubed
1.5 lbs - beef cubed
1.5 lbs boneless chicken cubed
1 lb - sausage 1/2 " slices
6 oz. - andoullie diced
4 lg- onions , chopped
6 -stalks celery, Diced
2 -bell pepper , diced
Garlic - up to you how much
2 cups- chicken or beef stock
black and cayanne pepper to taste.
1 cup canola or peanut oil
2 lbs pasta ( your choice ) > I like plain spaghetti.

Directions:
Heat oil in Lg. pot. add meat and cook untill browned well. Remove meat from pot and set aside .
sautee all veggies except garlic.
Add the stock and cook till reduced by 1/3 to 1/2.
Add garlic and meat back into the pot. Stir well. season w/ what ever you like at this time.
add water to cover meat , Boil for at least 30 min , stirring often. Check seasoning and add the pasta. Add water to cover everything by around 1/2 inch. bring to a slow boil stirring frequently . cook till pasta is done.
( unlike jambalaya the amount of water is not
critical . Add if needed or scoop it out if you have to much.)
Note: I have cubed all my meat and put it in a pan and smoked it for an hour or so over heavy pecan smoke before browning it. This adds a great flavor.
Eating Good in the hood.
Bob