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big easy

November 17, 2011

The history of Jambalaya, to my knowledge, has to do with snagging any creature that walks, crawls , flies or swims and boiling them together with spices and vegetables to make a big tasty Cajun stew.  Back in the day, the snagging of all the beasts in the bayou must have been difficult..  But today I picked up some shrimp, chicken and Andouille sausage at the local market.  Not difficult!  A short saute of onions, peppers and celery, followed by the strategic addition of garlic, tomatoes, chicken stock, rice, spices and the proteins and voilà.  Huge flavor, little effort.

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2 Comments leave one →
  1. November 19, 2011 12:10 am

    I love it ! ! you photos look fantastic, and I want to knock back a huge cold draft beer, and have a bowl of that Jambalaya!! Do you have a good recipe for S%&T on a Shingle!! I’d like to see your take on my dads only dinner. LOL

    Great work FoodEx ! !

  2. April 14, 2012 9:02 am

    I love spice and especially rice!!!!!!!

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