| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Wisconsin |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stalk sliced celery |
| 2 |
|
Diced green peppers |
| 2 |
|
Diced jalapeno peppers |
| 2 |
|
Onions; thinly sliced |
| 4 |
tb |
Butter |
| 1/4 |
lb |
Bacon; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
lb |
Smoked sausage; diced |
| 2 |
lb |
Shrimp; peeled and deveined |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Hot pepper sauce; or more, to taste |
| 1 |
tb |
Garlic Pepper Sauce; or more, to taste (we order Tony Chachere's) (up to 2) |
| 1/2 |
ts |
Chili powder; to taste |
| 2 |
ts |
Sugar; or less, to taste |
| 1 |
ts |
Onion powder |
| 10 |
oz |
Beef broth (preferably homemade) |
| 1 |
cn |
Rotel tomatoes w/diced peppers |
| 2 |
c |
Cooked rice (up to 3) |
INSTRUCTIONS
In a large pot fry together butter and diced bacon. Add and cook celery,
green peppers, jalapeno peppers and onion. Add the garlic and smoked
sausage; cook 5 minutes longer.
Add remaining ingredients, except for shrimp and rice, cover and cook until
flavors have an opportunity to blend and develop. Right before serving, add
the shrimp and cook just until they turn pink and firm.
Serve immediately with rice. Have additional hot sauce to splash on the
Jambalaya available on the table. (Might want to pop open a cold brewski,
though - weird as it sounds - I prefer milk! Of course, I'm in Wisconsin!)
This is VERY good stuff!
Posted to Bakery-Shoppe Digest V1 #233 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Sep 13, 1997
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