Spice Up Your Next Meal With Jerry’s Mississippi Jambalaya Creole
September 9, 2021
10 pounds Wild American Shrimp®, cleaned and peeled
6 onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 whole celery, diced
2 bunches green onions, diced
1 pound bacon, finely diced
2 pounds smoked sausage, diced
1 10-pound bag of chicken leg quarters
1 large can crushed tomatoes
2 (28-ounce) boxes Minute rice
1/2 small can of paprika added for color
Boil and de-bone chicken, save the stock. (Note: Use plenty of water when boiling because you will need 1 cup of stock for every cup of rice.)
Brown sausage and cook the bacon. (Save the grease.)
Add the peppers, celery and onions, sauté.
Measure the correct amount of stock, add chicken, sausage and shrimp and bring to a boil.
Add remaining ingredients, then add the rice. (Don’t stir too much).
Let covered pot sit for 15 minutes for the rice to cook.
American Shrimp Processors Association Launches Trade Petitions Addressing Unfair Dumping and Illegal Subsidies
Read additional information about the trade petitions, including public copies of ASPA filings. Today, the American Shrimp Processors Association (ASPA) filed trade petitions seeking antidumping...
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