Cliff Bartlett
R.I.P. 5/17/2021
Another busy day in the kitchen and on the grill. I sliced and vac sealed 3 1/2 lbs. of Bacon. Bob's recipe. Then I baked some crusty biscuits for tonight. Finished the day on my cook in the evening. Andy's comment in my recent Andouille post got me thinking about various ways to use up my sausages. I took his thought and made up some Jambalaya. I usually put Linguica. Used my Andouille instead. Here's a few quick photos.
First the rolls. These things are addictive.
Ingredients.
Mixed the broth, V8, Tabasco, S&P, paprika and brought to a boil.
Mixed some celery, onion and red bell pepper and sauteed in my large DO.
Added the Andouille, garlic and a couple of small bay leaves.
Then the rice and the ham.'
Threw in the liquid mixture from my smaller DO.
With about 5 minutes left in the cook, threw a pound of shrimp into the mix.
All done. I added a little hot water at the end as I thought it was a little dry. It did the trick.
Ready to eat!
This recipe never lets me down. The andouille added a nice subtle heat. We have one more dinner of this to look forward to. Thanks for looking everyone!
First the rolls. These things are addictive.
Ingredients.
Mixed the broth, V8, Tabasco, S&P, paprika and brought to a boil.
Mixed some celery, onion and red bell pepper and sauteed in my large DO.
Added the Andouille, garlic and a couple of small bay leaves.
Then the rice and the ham.'
Threw in the liquid mixture from my smaller DO.
With about 5 minutes left in the cook, threw a pound of shrimp into the mix.
All done. I added a little hot water at the end as I thought it was a little dry. It did the trick.
Ready to eat!
This recipe never lets me down. The andouille added a nice subtle heat. We have one more dinner of this to look forward to. Thanks for looking everyone!