Scotty Snacks » zatarain’s http://www.scottysnacks.com Snack You Some Sun, 22 May 2011 00:57:11 +0000 en hourly 1 http://wordpress.org/?v=3.1.2 Jambalaya With Mango (And Turkey Sausage) http://www.scottysnacks.com/jambalaya-with-mango-and-turkey-sausage/ http://www.scottysnacks.com/jambalaya-with-mango-and-turkey-sausage/#comments Thu, 23 Apr 2009 19:31:00 +0000 Scotty http://www.scottysnacks.com/?p=1055 Scotty Snacks Jambalaya With Mango (And Turkey Sausage) Featuring Creole Crock-Pot Jambalaya With Turkey Sausage, Mango, Shrimp, Tabasco, Cayenne Pepper And Red, Yellow & Orange Bell Peppers With Tony Chachere's Seasoning Sprinkled Around It Atop A White Plate

In lieu of @TyrinFord‘s #socalbbq, I took the liberty of gathering some snacks for the sharing. Amongst said snacks was none other than my Creole Crock-Pot Jambalaya, which always seems to make a big hit at every scene. And, although the cooking (and/or preparation) was just about the same as my original Jambalaya Snack Recipe, I did make a few changes while adding a little mango flare to this batch. Here, let’s get right to it!

Mmm. Mmm. Mmm.

3 Boxes Zatarain’s Jambalaya Mix
7.5 Cups Water
6 Tbs Vegetable Oil
1.5 lb Cooked Shrimp
2 Packs Smoked TURKEY Sausage
1/2 Yellow Bell Pepper (Sliced Up)
1/2 Red Bell Pepper (Sliced Up)
1/2 Orange Bell Pepper (Sliced Up)
A Few Drops Of Tabasco
A Small Pinch Of Tony Chachere’s
A Small Pinch Of Cayenne Pepper
2 Whole Mangos (Sliced Up)

Making Them Say Mmm.

First things first, toss your (7.5 cups) of water along with the (6 tablespoons) of vegetable oil into a pot and bring to a boil. And, since we doing this here jambalaya crockpot style again, go on and get your crock pot out and set it to high so that it can heat up while you wait for the water/oil mixture to come to a boil. Once the water and oil begin to boil, add them to the crock-pot and then add all of the remaining ingredients EXCEPT for the mango slices to the crockpot and close/seal the lid for about 45 minutes to an hour prior to opening again. After the 45 minutes to a hour have gone by (all the while, your kitchen smells amazing!), open up the lid on the crockpot, stir the soon-to-be-ready jambalaya around very well and close the lid for about another 45 minutes to an hour. The rest is delicious history, people. Once the jambalaya is at the consistency that you like to consume it at, turn the crockpot down, stir in the mango slices (that have been patiently waiting to join the tasty fun) and begin to dig in. Enjoy!

]]> http://www.scottysnacks.com/jambalaya-with-mango-and-turkey-sausage/feed/ 6 Creole (Crock-Pot) Jambalaya http://www.scottysnacks.com/creole-crock-pot-jambalaya/ http://www.scottysnacks.com/creole-crock-pot-jambalaya/#comments Sat, 14 Feb 2009 06:23:33 +0000 Scotty http://www.scottysnacks.com/?p=201 Scotty Snacks Creole (Crock Pot) Jambalaya on a white plateAfter making a pot of jambalaya a couple of weeks back on the stove then preparing another batch this week (for #thebeachhouse supper) in a crock-pot, I can honestly testify that, if you have an extra hour and a half to two hours to burn, you should definitely cook your jambalaya in a crock-pot as opposed to on the stove. *Well, I do recommend bringing the water/oil mixture to a boil on the stove as it will be much faster than in the crock-pot but, after that, leave the rest of the magic to the power of the crock-pot. As I had mentioned to all who had a bite (or two) of my Creole Crock-Pot Jambalaya, besides the meat, some sliced yellow & red peppers and a few dashes of additional seasoning, the main ingredients come straight from the Zatarain’s Jambalaya mix box (which can be purchased at just about any grocery market).

What’s Needed

3 boxes Zatarain’s Jambalaya mix
7.5 cups water
6 tablespoons of vegetable oil
2 boneless chicken breasts (cooked and sliced into small pieces)
1.5 lb of cooked shrimp
2 packs of smoked sausage
A half of a normal sized yellow pepper (chopped into small pieces)
A half of a normal sized red pepper (chopped into small pieces)
A few drops of Tabasco
A small pinch of Tony Chachere’s
A small pinch of cayenne pepper

Step By Step

Scotty Snacks Creole (Crock Pot) Jambalaya on a white plateBring (7.5 cups) water and (6 tablespoons) vegetable oil to boil on stove then toss into crock-pot along with the meats, the boxes of Zatarain’s Jambalaya mix, the sliced peppers and the additional seasoning; set the heat to high and close the lid. Leave the lid closed until you begin to see the mixture boiling (usually takes about 30-45 minutes to see the mixture boiling around the edges). Once you see mixture boiling/bubbling, lift the lid, stir all around well, close the lid and set the heat to low, to simmer/cook for a remaining 45 minutes to an hour or so. And, quite frankly, that is a wrap! Serve warm and, please leave out the Tabasco, Tony Chachere’s and Cayenne pepper for those who so care dare to go spicy!

To Note: Using this 3 box recipe will get you enough to serve about 10-20 people. Simply add/subtract accordingly should you need more/less. If you do need more, you may need another crock-pot as the 5 quart crock-pot that I used for this specific 3 box batch was just about full. ALSO: You can feel free to add/swap some ham, crawfish, fish and/or meat-of-your-choice in there too ;)

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