swamprb
somebody shut me the fark up.
Thanks Noah! Did not realize just how simple this dish is to make! I hate to admit it but this Yankee's been going the Zatarains route with my leftovers. You did a great job with the instuction.
I must admit that i eat the heck out of the Zatarain's (yankee mod)
But i think i just found a new favorite!! Thanks for the pictoral, will be trying this very soon!! :biggrin:
BigDog, it is a 12" Lodge dutch oven. Usually you can find them for around $30-40 at BB&B, or LNT. A good dutch oven is worth its weight in gold!
Kevin,Thanks for the pictorial Noah. You know I've been making this regularly since you shared the recipe. Excellent flavor. Think I'll go dig a bag out of the freezer for tomorrow.
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Thanks Tonto! How do I get a bottle of Jim Beam under my name???Outstanding Noah. Thanks. Just added this to the menu for this week!!:-D
Thanks Tonto! How do I get a bottle of Jim Beam under my name???
Thanks Ron!Very nice, Noah! The pictures and step by step guide are well done. I've add this to the KCQuer Roadmap to the Q-Talk forum.
Jambalaya is now on my list of things to cook, soon!
You almost lost me at "possum".....but go on...
I would prefer to add the shrimp later in the cook, however that would mean messing with the rice during the "do not touch" period. So I add all of my meat at the last minute, unless it is uncooked.Real good looking recipe ya got there. Do you add your shrimps with the other meat, of wait until closer to being done?
In the south, it's the other "other white meat ". . .
CT, let me know how it turns out! Neil, using a regular stock pot is what I use when doing really large batches. Just be real careful when making the roux, as you might get hotspots in the bottom of the pot. Vinny, you have me keeping the faith, and critter, just let me know if you need any possum!