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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Stalk sliced celery |
| 2 | green peppers diced |
| 2 | Diced jalapeno peppers |
| 2 | Onions thinly sliced |
| 4 Esslöffel | butter |
| 1/4 x ca. 450 g | Bacon chopped |
| 2 | cloves garlic minced |
| 1 x ca. 450 g | Smoked sausage; diced |
| 2 x ca. 450 g | Shrimp; peeled and deveined |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | Hot pepper sauce; or more, to taste |
| 1 Esslöffel | Garlic Pepper Sauce; or more, to taste (we order Tony Chachere's) (up to 2) |
| 1/2 Teelöffel | chilli powder to taste |
| 2 Teelöffel | Sugar; or less, to taste |
| 1 Teelöffel | onion powder |
| 10 x ca. 30 g | Beef broth (preferably homemade) |
| 1 Dose | Rotel tomatoes w/diced peppers |
| 2 Tasse | Cooked rice (up to 3) |
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In a large pot fry together butter and diced bacon. Add and cook celery, green peppers, jalapeno peppers and onion. Add the garlic and smoked sausage; cook 5 minutes longer.
Add remaining ingredients, except for shrimp and rice, cover and cook until flavors have an opportunity to blend and develop. Right before serving, add the shrimp and cook just until they turn pink and firm.
Serve immediately with rice. Have additional hot sauce to splash on the Jambalaya available on the table. (Might want to pop open a cold brewski, though - weird as it sounds - I prefer milk! Of course, I'm in Wisconsin!)
This is Very good stuff!
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