food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
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This is a recipe I concocted a couple years back and we had it for supper again last night. By itself it's not that hot because my wife can't take the heat but loves this dish so I add more cajun seasoning and cayenne to my bowl. I asked several BB folks that live in Louisiana if it was an actual Cajun recipe and was told that it wasn't jambalaya and wasn't quite shrimp creole so I felt free to name it "Johnbalaya"!
Johnbalaya
1 lb smoked sausage (two links) sliced in 1/4 inch slices
1 large onion, chopped
2 celery stalks, sliced 1/4 inch
1 red bell pepper, diced
1 28 oz can crushed tomatoes (I used a quart of home canned)
1 12 oz can beer (can sub 1 1/2 cups water or low sodium chicken broth)
1 cup water, tomato juice or V-8 vegetable juice
1 tsp garlic powder
1 tsp Lawry's seasoned salt
1 tsp Old Bay seasoning
2 tsp Cajun seasoning
2 15 oz cans red beans, drained and rinsed
1 12 oz bag 50-60 count cooked shrimp, tails removed
1 cup uncooked Minute rice
Put sausage, onion, celery, bell pepper, tomatoes, water or juice and beer into a 6 quart Dutch oven or stockpot and bring to a boil. Reduce to a simmer. Add garlic powder, Lawry's seasoning, Old Bay seasoning and Cajun seasoning and cook 10-15 minutes or until celery is almost tender.
Bring back up to a boil and add the beans, shrimp and rice and stir to mix. Cover, remove from heat and let sit 5 minutes for the rice to cook. Enjoy!
Makes 4-6 servings.
John's Note: I used a 32 oz jar of home canned tomatoes and I rinsed the jar with about a cup of water and added it to the pot, so I added a cup of water, tomato juice or V-8 to the recipe.
I searched for years for a Cajun seasoning that didn't taste salty, most do to me. If you have a salty tasting Cajun seasoning, you may want to eliminate the Lawry's.
Johnbalaya
1 lb smoked sausage (two links) sliced in 1/4 inch slices
1 large onion, chopped
2 celery stalks, sliced 1/4 inch
1 red bell pepper, diced
1 28 oz can crushed tomatoes (I used a quart of home canned)
1 12 oz can beer (can sub 1 1/2 cups water or low sodium chicken broth)
1 cup water, tomato juice or V-8 vegetable juice
1 tsp garlic powder
1 tsp Lawry's seasoned salt
1 tsp Old Bay seasoning
2 tsp Cajun seasoning
2 15 oz cans red beans, drained and rinsed
1 12 oz bag 50-60 count cooked shrimp, tails removed
1 cup uncooked Minute rice
Put sausage, onion, celery, bell pepper, tomatoes, water or juice and beer into a 6 quart Dutch oven or stockpot and bring to a boil. Reduce to a simmer. Add garlic powder, Lawry's seasoning, Old Bay seasoning and Cajun seasoning and cook 10-15 minutes or until celery is almost tender.
Bring back up to a boil and add the beans, shrimp and rice and stir to mix. Cover, remove from heat and let sit 5 minutes for the rice to cook. Enjoy!
Makes 4-6 servings.
John's Note: I used a 32 oz jar of home canned tomatoes and I rinsed the jar with about a cup of water and added it to the pot, so I added a cup of water, tomato juice or V-8 to the recipe.
I searched for years for a Cajun seasoning that didn't taste salty, most do to me. If you have a salty tasting Cajun seasoning, you may want to eliminate the Lawry's.
millworkman
eXtreme
Sausage burgers with diced Jals mixed in.
QuadShotz
Banned
Brekky Buff-Muff-Burger!
A toasted english muffin w/ stone ground mustard and mayo.
Topped with scrambled egg made w/ sambal olek, S&P, onion/garlic powder, homemade jalapeno/hab powder, and a dash of curry.
Then, a mini-patty of 100% Buffalo with added BBQ sauce mixed with CM's GPS, black pepper and jalapeno salt. Topped off with a couple layers of melty habanero jack, and pickled peppers.
Had to cut it in half just to get it in my mouth, but one heck of a brekky.
Glad to see your funkifications are back Quad! When'd you get out?
Salute', TB.
Salute', TB.
Made my first Green Chile Cheeseburgers. Took two Big Jim peppers out of the garden. Laid them on a pan on the grill and roasted them. Peeled the skin off and chopped them up. Put a little salt and some Hot Shot (Combination of Red and Black Pepper). Threw it back on the pan and tossed on some Garlic Powder and a splash of lime juice. Put the cheese on the hamburger patties. Once the cheese was melted threw it onto the bun and put the sizzling Green Chile mixture on top. I put on some of my pickled onion on top of mine and the better half put fresh sliced onion on hers. What a great tasting burger.
QuadShotz said:
That's the stuff Quad.
QuadShotz
Banned
Thanks!
Here's some more stuff I've made recently...
Cheesesteak Burrito
Made with marinated bias-cut roast (marinade was worsteshire/garlic powder/siracha and CM's GPS), all fried up in the Iron with onions and red peppers...then chucked in a tort with Mozz.
Pasta Salad
This has smoked diced turky, pickled green beans, olives, onion, red pepper, sambla olek, cayenne/jalapeno/hab powder, dill, some basic EVOO vinegrete and a spot of mayo for creamyness. Tossed into wide egg noodles.
Here's some more stuff I've made recently...
Cheesesteak Burrito
Made with marinated bias-cut roast (marinade was worsteshire/garlic powder/siracha and CM's GPS), all fried up in the Iron with onions and red peppers...then chucked in a tort with Mozz.
Pasta Salad
This has smoked diced turky, pickled green beans, olives, onion, red pepper, sambla olek, cayenne/jalapeno/hab powder, dill, some basic EVOO vinegrete and a spot of mayo for creamyness. Tossed into wide egg noodles.
QuadShotz
Banned
More stuff..I'm playing catch-up.. 
Brekky...
A couple eggs fried up on one side, than added mushrooms, jalapenos, red peppers, onions, smooshed garlic, lots of black pepper and jalapeno/hab salt and steam-fried it the rest of the way. Added a bunch of Tillamook Colby cheese too.
On 12-grain toast spread with a bit of mayo mixed with stone ground mustard, and a shot of GPS.
Eggs were perfect..not too runny, not too cooked.
Brekky...
A couple eggs fried up on one side, than added mushrooms, jalapenos, red peppers, onions, smooshed garlic, lots of black pepper and jalapeno/hab salt and steam-fried it the rest of the way. Added a bunch of Tillamook Colby cheese too.
On 12-grain toast spread with a bit of mayo mixed with stone ground mustard, and a shot of GPS.
Eggs were perfect..not too runny, not too cooked.
QuadShotz said:
God damn man, that's what I call breakfast.
Here's some enchilada's I did up recently. I stayed true to the famous Marfa, Texas beginnings by layering rather than rolling. Enchilada sauce, lightly sauteed in hot oil corn tortilla's, a little cheese between layers along with more sauce and then topped with fried eggs. Awesomenessess!
Get your Blues Kitchen on ya'll!
Salute', TB.
Get your Blues Kitchen on ya'll!
Salute', TB.
QuadShotz
Banned
Made some taco/burrito meat today...
lean ground beef, lots of oinions and garlic, 4 diced habs, cayenne powder, chile powder, cumin, salt & pepper, a tsp of chipotle powder, a tin of Del Monte petite cut diced tomatos (garlic & olive oil flavor), a handful of misc. crushed asian chiles, 1/2 a pouch of McCormick Hot Taco seasoning, and about a tbls of CM's GPS.
It's delish and also pretty firey stuff.
lean ground beef, lots of oinions and garlic, 4 diced habs, cayenne powder, chile powder, cumin, salt & pepper, a tsp of chipotle powder, a tin of Del Monte petite cut diced tomatos (garlic & olive oil flavor), a handful of misc. crushed asian chiles, 1/2 a pouch of McCormick Hot Taco seasoning, and about a tbls of CM's GPS.
It's delish and also pretty firey stuff.
That's funny looking cast iron Quady.
