The Recipe Thread [tm--CajunCook]

This is my father's jambalaya recipe he passed down to me, which I then tweaked:


1. Fry cubes of chicken in half vegetable/canola oil, half olive oil on high heat. Stir in Conecuh sausage.

2. Once both are cooked, stir in a bag of seasoning blend.

3. Once the seasoning blend is cooked down (where it's wilted), stir in the following seasonings: Tony Chachere's Creole Seasoning (1 layer over the entire pot), paprika (1 layer), chopped onion (1/2 layer), onion powder (1/2 layer), minced garlic (1/2 layer), garlic powder (1/2 layer), parsley (2 layers), chives (1 layer), seasoning salt (to taste), sea salt (to taste), black pepper (1 layer), red pepper (a pinch), and Salley's Seasoning (not sure where you can get it anymore but it's delicious). Stir everything in.

4. Pour in desired amount of rice (I usually do 2-2.5 cups which makes enough for me, my wife, and 1-year old to eat dinner as well as me have 2 lunches leftover).

5. Pour in 1 12-oz. bottle of Miller Lite (I'm not a beer drinker, but no other beer is as good for this dish). Then pour in chicken broth for the rest of the liquid (if making 2.5 cups of rice, you need 5 cups of liquid -- the oil combo + water from the frozen veggies makes up about 1 cup, the beer 1.5 cups, so you'd need 2.5 cups of chicken broth).

6. Continue stirring until it boils. Once it boils, stir in de-veined, cleaned, shelled frozen shrimp.

7. Put on the top and reduce heat to low. Stir every 5 minutes for 25-30 minutes or until rice is tender.

8. Eat and try not to finish the whole pot in one sitting, fatty!