Po'mans jambalaya (Créolsk pot with smoked locusts)

Ingredients for Po'mans jambalaya (Créolsk pot with smoked locusts)

Instructions for Po'mans jambalaya (Créolsk pot with smoked locusts)

To prepare the Po'mans jambalaya (Créolsk pot with smoked locusts) recipe, please follow these instructions:

Melt some of the butter in a large skillet, season with a spoon of Creole Seasoning and raise about half of the coarse vegetables for a little 20 minutes.

The purpose is to pull the bitter out of the vegetables and let the sweet go forth. Scrape your forehead occasionally. Pour it into a bowl, while the ham and Andouille sauce is roasted for themselves sprinkled with a teaspoon of Creole Seasoning. After the meat, the other half of the vegetables are cooked with the last Creole Seasoning. This portion should only be sautéed for a little five minutes to maintain crispness.

Pour the three layers into a thick iron pan and add the peeled tomatoes, garlic, bay leaves, Cajun Sunshine. Leave simmer for ten minutes. (For this, you can prepare the court in good time)

Add rice, water and possibly another teaspoon of Creole Seasoning and let it all boil and simmer for 5-10 minutes. Then turn the fire off and let the pan stand on the lid until the rice is tender. They must not be boiled. The rice is cooked together with the rest to absorb the taste of meat and vegetables.

Served with Cole Slaw Salad and possibly a piece of bread.

Jambalaya can also be served with a pair of grilled Chicken Wings marinated in a mix of Oyster & amp; Shrimp and sprinkle with Go Cajun Poultry as an accessory. Po'Mans Jambalaya turns into Rich Mans Jambalaya, complementing with turkey or chicken pieces, prawns or other seafood.

tips:
The dish can be made vegetarian: the meat is replaced with eg aubergines, squash and carrots. The legal approach is the same. To achieve the smoked taste add a few drops of Hickory Liquid Smoke.