Goodbye Joe, me gotta go, me oh my oh
Me gotta go pole the pirogue down the bayou
My Yvonne, the sweetest one, me oh my oh
Son of a gun, we'll have good fun on the bayou
Jambalaya, a-crawfish pie and-a file gumbo'
Cause tonight I'm gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we'll have big fun on the bayou.
Jambalya, Hank Williams
Can I please go live in New Orleans? I swear I'd be good. I might get really fat because I'd eat my way through the city but isn't that the point. I want real beignets from Cafe Du Monde. Jambalaya, Dirty Rice, Gumbo, Red Beans and Rice. Just put it in my face and I'll eat it.
I already have a blues name 'Boney' Sugar Johnson. See, I am ready to go. What's your blues name?
(Thanks Fred for the link. I read all your Beers for Barcelona Blog from beginning to end, and I have a picture for you. Your blog is right up my alley. It's not for everyone but I have books on freight train graffiti so the stuff you post fascinates me!)
Shrimp and Sausage Slow Cooker Jambalaya: Lennie from eat write create
1 cup chopped onion (about 1 onion is fine)
1 cup chopped green bell pepper (about 1 pepper works)
1 cup chopped celery
3 garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
2 cups smoked sausage (the kind that's fully cooked), spicy or not -- your call, chopped
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (or more)
3/4 lb medium-sized raw shrimp, peeled and deveined, thawed if frozen
2 tbsp chopped fresh parsley
Mix all ingredients, except fresh parsley and shrimp, in slow cooker. Cover and set to Low and cook for 7 to 8 hours. If impatient, cook on High for 3 to 4 hours. You want the veggies to just barely be tender.
Remove lid, stir in shrimp, and cook on Low for about 45 minutes to an hour. You want the shrimp to be pink and firm, but of course not overcooked. Just before serving, stir in parsley. It may seem a garnish, but it's not, it adds a lot of flavour.
I recommend serving with rice, but go with whatever floats your boat.
*Tasting Notes... The only thing I ever did was add a lot more hot sauce and that was to my own bowl, not to the actual recipe. We are three dinners into Puppet Master and so far every recipe has been wonderful. I have never made Jambalaya from scratch. I always made it from *GASP!* a box. Boy oh boy, was that ever a mistake. Never, never again. Lennie has shown me the error of my ways and has taken me off the culinary path of sin! Thank the Lord because Bourdain was coming off the Mount to smite me!
Remember to tell me your blues name!