Jambalaya Joy
Okay, I accept it. I accept the fact, try as I might I am not going to be the next Pioneer Woman, Paula Deen, Martha Stewart or "The Rachel Ray" as my neighbor used to call her.
Today was the perfect day for Jambalaya. So I thought I would make it, take pictures and give you the recipe.
It was all going to be so good.
But when I went to take pictures, the batteries were dead. To many Christmas pictures I suppose.
Then when I went to add the shrimp to the jambalaya the shrimp was gone. To many hungry boys I suppose.
Much to my dismay I also found I had left the rice over at Lost River on Christmas Eve so I couldn't make the rice.
You know how they say everything is a blessing if you look deep enough. So the best I can figure, My batteries are dead in the camera because a picture of Jambalaya with no shrimp and no rice wouldn't make a pretty picture. Therefore by having dead batteries I have been saved from an embarrassing ugly Jambalaya photo shoot.
But then I thought, I never had a picture of it the first time I made it, so I'll go ahead and give it to you without a picture.
That way if yours doesn't turn out like the picture, you will never know the difference and be completely happy.
So here it is, it's the best or at least my family thinks so. We love it.
Jambalaya
12 oz. boneless skinless chicken breast. cubed
8 oz. smoked sausage, sliced
8 oz. smoked ham, diced
1 onion, chopped
2 stalks celery, chopped
2 tsp. minced garlic
1 reg. size can tomatoes
1 small tomato paste
1 cup chicken broth
1 Tbsp. parsley
1 1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1 1/2 tsp. hot sauce, or more
1 1/2 tsp. cayenne pepper
1 tsp. black pepper
salt to taste.
1 lb frozen tailess shrimp, thawed
4 cups cooked rice.
Layer everything in a crockpot starting with the meat, except the shrimp. Add shrimp 30 minutes or so before serving.
Serve over rice, and discover the Jambalaya Joy.
Today was the perfect day for Jambalaya. So I thought I would make it, take pictures and give you the recipe.
It was all going to be so good.
But when I went to take pictures, the batteries were dead. To many Christmas pictures I suppose.
Then when I went to add the shrimp to the jambalaya the shrimp was gone. To many hungry boys I suppose.
Much to my dismay I also found I had left the rice over at Lost River on Christmas Eve so I couldn't make the rice.
You know how they say everything is a blessing if you look deep enough. So the best I can figure, My batteries are dead in the camera because a picture of Jambalaya with no shrimp and no rice wouldn't make a pretty picture. Therefore by having dead batteries I have been saved from an embarrassing ugly Jambalaya photo shoot.
But then I thought, I never had a picture of it the first time I made it, so I'll go ahead and give it to you without a picture.
That way if yours doesn't turn out like the picture, you will never know the difference and be completely happy.
So here it is, it's the best or at least my family thinks so. We love it.
Jambalaya
12 oz. boneless skinless chicken breast. cubed
8 oz. smoked sausage, sliced
8 oz. smoked ham, diced
1 onion, chopped
2 stalks celery, chopped
2 tsp. minced garlic
1 reg. size can tomatoes
1 small tomato paste
1 cup chicken broth
1 Tbsp. parsley
1 1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1 1/2 tsp. hot sauce, or more
1 1/2 tsp. cayenne pepper
1 tsp. black pepper
salt to taste.
1 lb frozen tailess shrimp, thawed
4 cups cooked rice.
Layer everything in a crockpot starting with the meat, except the shrimp. Add shrimp 30 minutes or so before serving.
Serve over rice, and discover the Jambalaya Joy.
How long are you supposed to cook it?
ReplyDeleteThree to four hours on high or eight to ten on low. Thanks!
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