Showing posts with label Seafood. Show all posts

Jambalaya

This is Daddy Randy's specially adapted Jambalaya recipe.  It's amazing and perfect.



  • 3 Tbsp unsalted butter
  • 1/2 lbs smoked Italian sausage (pure pork sausage/Polish Kielbasa), diced into 1/4 in pieces
  • 1/2 lbs smoked ham, diced
  • 1/2 lbs shrimp, diced
  • 2 bay leaves
  • 2 Tbsp & 3/4 tsp Chef Paul Prudhomme's Magic Seasoning Blends (Poultry Magic)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup green pepper, chopped
  • 1 Tbsp minced garlic
  • 1/2 cup tomato sauce
  • 1 cup tomatoes, chopped
  • 2 1/2 cups chicken stock
  • 1 1/2 cups (3 boxes) cooked rice (2 jambalaya and 1 dirty rice boxes)

 Detailed instructions for making the best jambalaya ever:
  1. Cook rice separate, set aside.
  2. Sauté onions, peppers, and celery in butter.  Add garlic after vegetables are sautéed.
  3. Brown sausage separate, then chop. Let cool.
  4. Brown ham in sausage grease.
  5. Combine both meats with the vegetable mixture. Add tomatoes, tomato sauce, chicken stock, and uncooked rice and mixes, seasonings, and bay leaves.
  6. Add uncooked shrimp the last 5 minutes of cooking. Let sit on warm for 5 minutes to let sauces sink in.
  7. Consume the deliciousness! 
*TIP: Dad's secret ingredient is a couple drops of Tabasco sauce.

Awesome Shrimp Salad

1 (12 oz) pkg salad Roni
2 cans shrimp (reserve juice)
1/3 cup white wine vinegar
3 green onions (sliced)
1/2 yellow pepper (diced)
1/2 green pepper (diced)
1/2 red pepper (diced)
shredded cheddar cheese
Mayonnaise


Cook noodles and drain. Mix shrimp juice with vinegar and mix with noodles and vegetables and leave overnight. (save shrimp in separate container overnight) Next day add shrimp, cheddar and enough mayonnaise to make it creamy.

Grandma Cheryl's Clam Chowder

Both Shay and I like clam chowder. And like everything else, there is nothing better than a good home-made version. We got this from Grandma Cheryl after we tried it at her house and loved it.

3/4 pound clams or 2-3 cans minced clams (not-drained)
1 cup chopped onions
1 cup diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half
1 1/2 tsp salt
1/2 tsp sugar




Add clams and vegetables to large pot. Add water only enough to cover. Simmer over medium heat until tender (about 20 minutes or so)

In a separate large frying pan, melt butter and add flour. Mix together then add half & half. Once it starts to boil add to vegetable/clam pot. Season with salt and pepper and serve after sufficiently thickens.
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