Awww, does Chelle want some kitty?

Prosciutto isn't nekkid food silly. Beef, it's what's for dinner

__________________


Current:
2016 X6 ///M Black Sapphire Metallic

.............. is this true?

__________________
"When you do things right, people won't be sure you've done anything at all" (Bender, futurama)

You make something idiotproof, they'll make a better idiot

You think professional is expensive, just wait until you pay for amateur.

Never let your sense of morals prevent you from doing what is right.

Examine what is said, not who speaks.

X5 pics

RIP 4.6is.....

2003 4.6is

Made some Jambalaya last night - it's for lunch today!



Weasel - since, your in N.O. you got a recipe for a great N.O. Jambalaya?

__________________

I miss my kitchen

I usually get too lazy and just use zatarains... but still add some spices and whatnot. But it varies.

__________________
"When you do things right, people won't be sure you've done anything at all" (Bender, futurama)

You make something idiotproof, they'll make a better idiot

You think professional is expensive, just wait until you pay for amateur.

Never let your sense of morals prevent you from doing what is right.

Examine what is said, not who speaks.

X5 pics

RIP 4.6is.....

2003 4.6is

May I assist? I lived there for three years.

We'll do a simple "all bases" Jambalaya. This is what I do. It's a simple dish. The recipe is easy.

Eatin' Stuff:
1# REAL Andouille Sausage (slice into 1/2 pc)
1# Chiken thighs bone in/skin on (5-6 pc)
1# Shrimp peeled and deveined

4 cl garlic sliced thinly

1 lg yel onion diced
2 stalks celery diced
1 green pepper diced (I would add 2-3 serranos too)

2 cups long grain white rice (NOT UNCLE BENS/converted)
4 cups chicken/seafood broth
1/4 cup olive oil

2 teaspoons ea. dry thyme, paprika, ground coriander
1 teaspoon ea. white pepper (ground) and cayenne pepper (I would personally put about 2)
2 bay leaves
salt to taste (at least 1/2 Tb of kosher, probably)

Cookin' stuff:
Large dutch oven or cast iron skillet or your only large skillet with lid.
Good wooden spoon

Do What?:
PREHEAT pan (hot)
season chiken with s/p
when pan is hot, add some O. Oil to just lube the bottom. turn to MED
Add chiken skin side down and DO NOT touch for 5 minutes on med heat
Take out and turn over, look how nice and brown (hopefully)
let pan regain some heat on high then add Andouille.
Stir once then do not touch for two minutes.
stir around and let sit for 2 more minutes then take out.
let pan regain heat noting pan is looking crusty and delicious!!
add remaining oil and then the RICE.
stir and start to toast the rice while stirring.(3-10 minutes)
NOW ADD vegetables and spices (no garlic or serranos yet) stir lightly letting them cook with the heat of the riceand pan
then add garlic and serranos and stir
return the chiken and snausages back and mix in
add broth and begin to boil
check the seasoning
When it comes to a boil, turn it down to a simmer letting it simmer for 10 minutes
Stir in the shrimp/ cover and turn off the heat
let sit for 25 minutes
IF you were able to toast the rice-it's done and awesome. Otherwise it might just be a little crunchy on the inside.

A nice place I can recommend to anyone in the Durham area is Rockfish Seafood Grill that's at the Southpoint mall. Like all the other restaurants in the mall it's very busy on weekend nights. However, since I was alone, they had a table for me outside on Saturday night. Brilliant seafood and good service Portions are not too large either, so it's not like you'll feel too full afterwards.

Chef - thank you for the recipe. Will go out and get all the ingredients tonight and try it out this weekend.

If you ever have anymore recipes and helping out all the single guys/gals to better our cooking skills, please post up. Okay - okay - the married types too...maybe with this skill someone will get lucky!

__________________