Jambalaya

Jambalaya Ingredients for a 4 Gallon Pot:

• 1/4 Cup Vegetable Oil
• 5 lbs. Boneless, Skinless Chicken Thighs
• 5 lbs. Sliced Smoked Sausage
• 1.5 Gallons of Water
• 4 Bags of Cook Me Somethin’ Mister Jambalaya Mix

How to Get Ya Some!

Jambalaya Cooking Instructions for a 4 Gallon Pot

The following steps should be cooked at high heat:

1. Heat cooking oil.

2. Add and cook whole chicken thighs until done.

3. Add and cook down sliced sausage.

4. Add water and bring to rolling boil.

5. Add Cook Me Somethin’ Mister Jambalaya Mix, continuously stir and bring back to rolling boil for 5 min.

6. Cover pot and turn fire off.

7. Keep pot covered for 45 min.

8. Test rice to make sure it is cooked, then stir.

9. Shout “Yum, yum, come get you some!” and serve.

Cook Me Somethin’ Mister Jambalaya Shrimp Stuffed Party Peppers

Recipe Serves 4 entrée size portions

Ingredients:

• 2 red bell peppers
• 2 green bell peppers
• ½ lb. boneless, skinless chicken thighs
• ½ lb. peeled shrimp
• 2 tbsp. vegetable oil
• 2 ½ cups water
• 1 “Lil’ Party Size” Cook Me Somethin’ Mister Jambalaya Mix (8 oz)

How to prepare:

Slice chicken thighs into quarter pieces. Cut away tops of bell peppers and remove seeds. Preheat the oven to 350 degrees F.

Stove Top Directions:

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

Heat vegetable oil in separate pot. Add and cook chicken thighs until cooked through. Add water and bring to boil. Add Cook Me Somethin’ Mister Jambalaya Mix and bring back to a boil for 3-5 minutes. Add shrimp and continue to stir. Turn heat to low, let simmer for 15 minutes, stirring occasionally.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep.
Stuff the bell peppers with the jambalaya mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes.

Shout “Yum, Yum, Come Get You Some!” & serve.

Louisiana Crawfish Boil

Recipe by Chef Paul Prudhomme. Makes 4 to 6 servings.

Live crawfish are shipped to various markets around the country, and your fish market may be able to get them for you if you put in an order.

Ingredients:

• 10 pounds live crawfish
• 4 unpeeled onions
• 1/4 cup cayenne pepper
• 1/2 cup salt
• 1/2 cup sugar
• 1 pound smoked sausage
• 20 unpeeled new potatoes
• 2 unpeeled garlic cloves
• 6 ears fresh corn, husked
• 1/8 cup Chef Paul Prudhomme's Meat Magic

How to prepare:

Place the crawfish in the kitchen sink. Rinse once or twice in lukewarm water (make sure the water isn't hot, or it will kill the crawfish) and wash the mud off them.  Remove and discard any dead crawfish. Fill the sink with fresh water to cover the crawfish and leave them there until you're ready to cook them.

Bring 3 gallons of water to a boil in a covered 6-gallon pot over high heat. When the water is boiling, add the onions, cayenne pepper, salt, and sugar. Cover the pot, bring back to a boil, and cook 15 minutes. Add the sausage and potatoes, cover, and cook 6 minutes. Add the garlic, cover, and cook 6 minutes.

Remove the onions, garlic, potatoes, and sausage and place in a large bowl. Cover the bowl tightly with aluminum foil and set aside to steam.

Add the corn to the pot of boiling water, and cook 4 minutes. 

Meanwhile, remove the crawfish from the sink and drain in a large colander.

Add the crawfish to the pot of corn and cook 8 minutes.

Transfer the corn to the bowl with the potatoes and cover tightly. Remove the crawfish from the water, place in another large pot, cover tightly, and set aside to steam for 10 minutes.

The best way to serve a crawfish boil is to spread newspapers on a big table, throw all the food on top, provide lots of paper towels or napkins and trash receptacles, and let the eaters dig in! This looks wonderful with the vegetables mixed right in with the crawfish; it's colorful and tastes fantastic.

KP’s Chili

Ingredients:

• 2 ½ pounds ground chuck
• 1 lg onion chopped
• 2 tbsp. minced garlic
• 2 tbsp. chili powder
• 1–10 oz. can rotel tomatoes w/green chilis
• 1 tbsp. seasoning salt
• 2 tbsp. Worcestershire sauce
• 1 – 8 oz. can tomato sauce
• 1 tsp. paprika
• 1 tbsp. flour mixed in ¼ cup hot water
• 1 tbsp. sugar

How to prepare:

1. Brown ground chuck
2. Add onion, garlic
3. Cook until onions are soft
4. Add remaining ingredients except flour and water
5. Cook down about 20 minutes

Add flour and water mixture and cook another 20 min.

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Cook Me Somethin’ Mister originated from a family recipe and started with tailgating fundraiser after Hurricane Katrina in 2005.

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