March 17th, 2007
New Orleans Cuisine
Tonight Andy is going to try to make jambalaya with homemade creole seasoning. For some reason he doesn’t think we would use Creole seasoning that much. The seasoning is really simple to make, 1/4 cup salt, 3 TBSP garlic powder, 3 TBSP ground black pepperm 1/8 teaspoon ground cayane pepper to taste and 1 TBSP paprika and use mix and put in a bottle. I have never had Jambalaya, but the picture looks interesting. I agreed to having it before I realized there was shrimp, of which I am not a fan of. So it will be interesting to see if I like it.
Jambalaya
2 cups Chicken Broth
1 TBSP homemade Creole Seasoning
1 large green pepper,
1 large onion, diced
1 can diced tomatoes
1 pound Andullie saugage, diced
1 pd chicken (cuz I like chicken)
1 pound uncooked regular long grain rice
1/2 pound medium shrimp.
Mix all but shrimp for together in 4 qt slow cooker for 4-5 hours on high.
Add shrimp. Cover and cook for about 40 minutes until done.
June 22nd, 2007
Lynn Says :
How did it turn out?