Jambalaya

Its what’s for dinner. I was going to fix fresh fish but this was simmering away and filled the house with an overwhelming scent of YUM, so fish tomorrow. Jambalaya tonight.

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Looks good!! fresh fish??? Visit Cub foods did yea!;

Nope. I had a fellow IDOer ask about ice plastics a while ago and had him stop by the house so I could give him some sample baits. He has been using them and slowly getting confidence in them. He stopped by Monday about dinner time with a nice bag of crappie filets for Carole and I….all caught using the bait samples.

Those fish will get a hot oil bath about dinner-time tomorrow.

That’s a great way to say thanks

glenn57 wrote:

Looks good!! fresh fish??? Visit Cub foods did yea!;

Busted!!! Lol. J/K.
My Mother always said “All is fair in love and war”. And IDO?????? Recipe please?

actually Tom and I go way back. I wouldn’t the least expect him to but fish, much anyway. Let’s just say he’d done the same for me!! Tom actually gave me enough crap about plastics that I’ve become quite fond of fishing with them.

Looks delicious! I’m not sure I’ve ever had jambalaya.

I love red beans n rice or jambalaya to clean up left overs. Turkey, ham, chicken, sausage, bacon, whatever I have in the fridge can go in it.

1 quart of tomatoes
1 32 ounce beef broth
1 baseball sized onion
1 fairly large green pepper
1 pound of medium shrimp, peeled and deveined—-hold back to add with rice
1 pound package of smoked rope sausage or ring bologna, sliced
2-3 large cloves of garlic, roughly chopped
a couple or three good shakes of Zataran’s Cajun Seasoning or to taste….I used maybe a tablespoon of it
2/3 cup of brown rice—-cook the brown rice in 1 1/3 cup of lightly salted water until the kernel are al dente, not quite soft but not hard and brittle. Then drain and hold until it is needed towards the end of the cooking.

Add ingredients, except the rice and shrimp, in the order shown to a large kettle, cover and simmer over a moderately low heat for about two hours. When the soup looks well simmered after stirring and the tomatoes have broken up add rice and shrimp and finish cooking about another half hour.

Notice I have added salt only to the rice while first cooking it. There is enough salt in the broth and the rope sausage for seasoning the soup and adding more salt should be done when the soup is in the bowl so the soup isn’t too salty for those eating it. Its easy to over salt this so go very easy on salt you add.

Season each serving to preference and enjoy! I like hot sauce and will load up my bowl, Ma would be serving me up if I added the hot sauce to my liking to the whole pot.

Randy Wieland wrote:

That’s a great way to say thanks

As Glenn has alluded to, we go back a ways and if we didn’t pick at each other we’d think the other was mad.

My mother told me when I was a kid that girls who treated boys bad actually liked liked and it was just how they conveyed that message. I avoided Glenn because boys picked on him but then he got married and cleared the air. Now if he’d just start catching legitimate fish instead of those 7″ sunfish….

Looks pretty tasty Tom!