Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 1/2 lb Smoked Sausage – sliced

1 T Olive Oil or Butter

 

2 cups diced Onion

2 cups diced Green Bell Pepper

2 cupa diced Celery

2 T chopped Garlic

1/2 T Jambalaya Seasoning or Tony’s

1 can Rotel

1 can diced Tomatoes

4 cups Chicken Broth

2 cups Yellow Saffron Rice

1 1/2 lbs raw Shrimp – peeled and deveined

____________________________________________

Brown Sausage in Dutch oven

Add Olive Oil or Butter

Add Onion, Bell Pepper, Celery – saute until tender

Add Garlic and Seasoning stirring to mix

Add Rotel and diced Tomatoes

Simmer 15 minutes

Add Chicken Broth and bring to a boil

Add Rice and Shrimp

Cover and reduce heat to low for 30 minutes

Serve with Garlic Bread and Cold Beer

8 – 10 servings

Low Country Shrimp Boil

Shrimp Boil

Crab and Shrimp Boil – liquid or dry seasoning

1/4 lb shrimp per person

1/4 lb sliced smoked sausage per person

2 – 3 small red potatoes per person

1 ear of corn per person

1 onion – quartered

2 lemons – 1 sliced and placed in boil and 1 for juice over finished boil

In large pot of water add shrimp boil, onion, lemon slices and smoked sausage

Boil 15 – 30 minutes

Add potatoes

Boil 5 – 10 minutes

Add Corn

Turn heat to low simmer for 5 minutes

Add Shrimp

Cover and turn off heat

Allow shrimp to steam 5 – 10 minutes until opaque – done – Do Not over cook shrimp

Drain and pour into large bowl

BBQ Shrimp

1 lb butter

1 lg bottle Italian dressing

1 small can black pepper

5 lbs medium shrimp – raw shell on

2 lemons – halved

 

Melt butter in a large iron skillet

Add Italian dressing and pepper and cook until heated

Add shrimp

Squeeze lemon juice over shrimp and toss in the lemon

Saute over medium heat until shrimp are opaque

Do NOT over cook!

Have plenty of french bread for soppin’