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.
Wild American Shrimp® Announces Chef of the Year Winners 2022
November 3, 2022, BILOXI, Mississippi – Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, has announced...Read More November 2022
ASPA Member Feature: Dominick’s Seafood, Inc.
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....Read More October 2022
Buy Local. Buy Wild American Shrimp.
From the United States’ highest mountains to the beaches on all of our coasts, buying local means buying American. The COVID-19 pandemic left Americans wondering...Read More October 2022