re: TD Recipe Collection Version 7 (with links)

I don't know if jambalaya has been added, but this is my old grandfathers recipe

½ - ONION, WHITE OR YELLOW, DICED
2-STRANDS OFF A CELERY STALK, DICED
1-BELL PEPPER, DEVEINED AND DESEEDED, DICED
2-CLOVES GARLIC, PEELED, SMASHED AND CHOPPED FINE
2-ROMA TOMATOES, PEELED AND DICED
1-BUNCH OF GREEN ONION, CHOPPED (GREEN TOPS ONLY)
½ - BUNCH OF PARSLEY LEAVES CHOPPED TO PULVERIZATION, NO STEMS
1-TEASPOON BUTTER
4-TABLESPOONS OF OLIVE OIL, EXTRA VIRGIN
2-LINKS CAJUN SMOKED SAUSAGE, CUT IN DISC
1-CHUNK OF TASSO, DICED WITH 4 STRIPS OF BACON CHOPPED IN SQUARES (APPROX 1”X1”)
CHOICE OF MEATS (LEFT OVER BEEF OR PORK ROAST, 6 QUAIL, 10 SKINNED BLACKBIRDS OR DOVE
BREAST, DUCK, GOOSE, GUINEA FOWL, 2-GAME HENS, 1-CHOPPED UP CHICKEN WITH SKIN ON)
CHOICE OF SEAFOOD IF THAT IS THE MAIN MEAT (2-LBS SHRIMP, RAW, LEFT OVER CRAWFISH FROM A BOIL OR RAW TAILS->AS MUCH AS YOU CAN STAND, LOBSTER CLAW MEAT BUT NO CRAB MEAT. FISH WILL NOT STAND UP TO THE MAKING OF THE JAMBALAYA.)
BROTHS (CHICKEN, TURKEY, OR OTHER POULTRY BROTHS. LEFT OVER BEEF BROTH, PORK BROTH. SEAFOOD BROTHS FROM BOILED SHELLFISH SHELLS IN UNSEASONED WATER. DON’T USE BOIL SEASONING OR BROTH FROM A BOIL.)
1 ½ CUPS WHITE RICE-LONG OR MEDIUM GRAIN- USING 2 CUPS OF BROTH
LOUISIANA HOT SAUCE TO TASTE
SALT AND BLACK PEPPER TO TASTE
½ TEASPOON RED PEPPER (CAYENNE)
CAJUN SEASONING (LIKE TONY’S) TO TASTE(ABOUT 1- TABLESPOON

Putting it together

-COOK RICE IN BROTH OF CHOICE UNTIL ALL LIQUID IS GONE AND RICE IS TENDER, NOT AL DENTE
-BROWN MEAT OF CHOICE LIKE BLACKENING WITH A DRY POT, PREFERABLY A CAST IRON DUTCH OVEN
REMOVE MEATS AND LET REST
-SAUTÉ IN THE BLACKENING POT THE VEGETABLES, SAUSAGE, BACON, AND TASSO IN OLIVE OIL USING
-MEDIUM HEAT, EXCLUDING THE GARLIC AND TOMATOES
-WHEN THE VEGETABLES ARE TRANSLUCENT AND SOFTENED, AND THE MEATS BROWNED, ADD THE
-BUTTER AND GARLIC. SAUTÉ BEING CAREFUL NOT TO BURN THE GARLIC
-SHRED THE MEAT TO BE USED. DON’T ADD SEAFOOD YET IF THAT IS THE MAIN MEAT. LEAVE
-BLACKBIRD, DOVE, AND QUAIL BREAST WHOLE.
-ADD THE TOMATOES AND TOMATO LIQUID TO THE POT.
-ADD ABOUT ½ CUP OF BROTH
-ADD SEAFOOD AND SEASONINGS IF USING SEAFOOD.
-ADD MEATS IF NOT USING SEAFOOD WITH SEASONING EXCLUDING THE HOT SAUCE.

CONSTANTLY STIR UNTIL IT ALL COMES TO A BOIL. ADJUST WETNESS WITH ADDITIONAL BROTH.
-COOK MUCH LIKE YOU WOULD A FRIED RICE RECIPE.
-ADD COOKED RICE AND RE-MOISTEN AS NEEDED, BUT NOT WET.
-CONSTANTLY STIR AND FRY UNTIL RICE IS SLIGHTLY FRIED AND HAS ABSORBED ALL THE LIQUID USED.
-ADJUST SEASONING, ADDING HOT SAUCE AT THIS TIME AND STIR WELL
-WHEN DONE, STIR IN GREEN ONIONS AND PARSLEY WITH FIRE TURNED OFF. PLACE THE POT LID ON AND LET STEEP FOR 5 MINUTES TO BRING OUT THE OILS IN THE GREEN ONIONS AND PARSLEY.



Side dishes that go well with it

BOILED OR STEWED OKRA, CUCUMBER DISC AND ONION RINGS SOAKED IN VINEGAR, TOMATOES AND OKRA, SWEET PEAS, SIDE SALAD WITH OIL & VINEGAR DRESSING.

TOASTED FRENCH BREAD SLICES ALWAYS ADD TO THE MEAL.

DRINK WITH A REGULAR STRONG BEER LIKE MICHELOB OR AN ALE. NO LIGHT BEER

SERVE IN GUMBO BOWLS WITH SPOONS AND WITH CHOPPED GREEN PEPPERS IF DESIRED.