We use Jimmy dean hot sausage instead of hamburger. Best dip EVER!
Good point! I prefer to use sausage as well when making a cheese dip that involves hamburger. I just do velveeta, rotel and sausage. Works well.
<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
I saw mussels in the shell on sale so I’ll be making Jambalaya using a couple pounds of those, shrimp and spicy rope sausage along with the usual ingredients.You wouldn’t mind sharing your jambalaya recipe would you? My wife has family in Houston and one is from New Orleans and had the most amazing Jambalaya when we were last down there. She doesn’t use a recipe, so I am trying to find something on the internet, but some of the ingredients are tough to come by around here.
Three hours before serving…..
I get all the shrimp peeled….about 2 1/2 pounds of 16/22 , wash and scrub the mussels….about 3 pounds…. making certain all of the shells are closed tight, discarding any that are not sausage….2 pounds [rope style smoked] cut and whatever else for meat that I want in it readied. I use 1 32 ounce box of beef bullion [broth] and about a gallon bag of frozen, chopped tomatoes…juice and all. I get the broth and tomatoes simmering and add the sausage, one large sweet onion finely chopped, six or 8 sticks of celery sliced, 1 each green and red sweet peppers cored, seeded and medium chop and 8 to 10 cloves of garlic minced. Next I cook 1 1/2 cups of long grain/wild rice blend in lightly salted water just until the kernels start to soften….just barely. The rice gets drained and added to the pot. Use whatever cajun/creole you like to season the soup to your tastes…..I really like either Zataran’s or Old Bay, they both are great. I suggest you add the seasoning a little at a time until you’re good with the flavor. Add your shellfish about 15 minutes before you want to dish it up.
I serve hot sauce on the side because nobody else in the family eats this stuff as hot as I like. I never let this boil hard, but always keep it at a decent rate of simmer when covered. Because of he shellfish in this dish it should be kept very, very warm or allowed to fully cool and get refrigerated as soon as serving is done.
Brown rice will work with this too. I just like the wild rice “extra” is all.
Chicken stock works well with this too instead of the beef stock. I think the beef stock adds more character to the soup. If the soup gets too thick while simmering just add water or more stock. OR, vegetable stock works great for replacing fluid as it adds to the mixture of flavors.
As its name implies, Jambalaya is a hodge-podge of random flavors and foods. The stock, tomatoes, onion, garlic, rice and peppers are the foundation of it and everything else just adds to the uniqueness of the soup. The seasoning are so variable that there’s no real right or wrong way to create this. I made it one time and added a jar of mini corn cobs and it was a hit. I’ve had it with leeks cooked into it as well as navy beans. Side pork can be browned up after chopping roughly and added. Its honestly something that can be added to or omitted from and how much is enough is entirely up to the cook. Its a healthy soup and usually jam packed with flavors.
THANKS TOM! that sounds amazing.
I see you selected Stuffed jalapeno with bacon one thing I like to add to mine is a I marinate deer steak with Teriyaki then fill slice jalapeno in half fill with cream cheese place steak slices on top and wrap in bacon. This is a great treat!!
<div class=”d4p-bbt-quote-title”>Jeff Telander wrote:</div>
We use Jimmy dean hot sausage instead of hamburger. Best dip EVER!Good point! I prefer to use sausage as well when making a cheese dip that involves hamburger. I just do velveeta, rotel and sausage. Works well.
Your right we use hot sausage. I asked the wife and she told me I was wrong.
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