Wednesday, September 24, 2008

Jambalaya Time

Hey, what happened to my photo of Joannie's boobs? What vile f*ckery is at foot here? Tipper Gore! Tell me what your name means and give me my titty pictures back! And sleep with one eye open cuz the batlight has been put out and Bd Wong is on the case...the case to find Lara's Titty Picture. Starring BD Wong as comissioner Feygala Gordon...I haven't had a drink in 5 days, fyi, et al.

Ok Jambalaya time. This recipe serves two but you can eat the other half later after you look at your 401K. Hope you don't keep straight razors in your house!!!


1 andouille sausage link chopped-mine came precooked but you should cook it before you add it so it doesn't fall apart on you.
3 ribs celery
1/2 an onion coursely chopped
1/2 can diced tomatoes
1 cup chicken stock
1 cup frozen okra
however much peeled, deveined frozen shrimp you want
I use 1 bag trader joes frozen brown rice. Use whatever/however much rice you want.
1 tsp oregano
1 tsp garlic powder
1 bay leaf

Okey doke! A little olive oil in the bottom of a soup cooking pan and getcher onion in there. After a few minutes, add celery. Add the andouille and the spices. Let these all get together in your pot for a bit and then add the chicken stock, the half can of diced tomatoes, and the okra. Bring to a low boil and leave it alone for a while. When you are ready to eat, add the frozen shrimp and then finally the frozen rice.

Brown rice doesn't seem to make this dish as gluey as I've had it in restaurants. Boo hoo. I kept it in the pan and cooked it down a bit but this is definitely a looser jambalaya. Loose like yours truly. But very good and very easy. Easy like yours truly. Awwww.

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