IF you think I'm going to post my secret Chili Recipe...
Talk to me on my deathbed.


Sunday, March 8, 2020

Glenn's Gumbalaya

Gumbalaya? Because it too hard to choose between Gumbo and Jambalaya.

Ingredient List: Part 1

  • At least 2 kinds of meat (1-2 lbs. *
  • 1 cup chopped onions
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 3/4 cup of all-purpose flour** 
  • 8 cups of water**
  • 2~ 10oz cans of "Rotel Mexican Festival or Red Gold Festival
  • 10oz frozen sweet corn

Ingredient List: Part 2

  • 2 cloves garlic, minced
  • 1 bay leaf
  • Dash of Hot Sauce
  • 1/4 cup of Tony Chachere's Original CREOLE Seasoning***
*Chicken, sausage, shrimp, etc
**Water and flour proportions are flexible.
***Consider starting with 1/8 a cup of seasoning until your familiar with its strength.
**** I only brown about half of the onions and save the rest for adding to the crock-pot about halfway through the cooking time.
Instructions: Part 1
Cook meats, sautee garlic, onions**** and peppers in skillet and put in a crockpot with drippings. Add celery and some water. Blend flour, some water, hot sauce, and seasoning in a blender and add to the pot.  Add Bayleaf, "Rotel Mexican Festival", corn and remainder of the water. Stir well.

Instructions: Part 2
Cook on low for 6 to 8 hours or high for 3 to 4 hours.
Optional: serve over cooked [hot] rice and garnish with 2/4 cup sliced green onions.

  • Stovetop time saver:
    I precook the meats or easier yet use frozen diced chicken from Gordons (GFS) or some rotisserie chicken from Krogers for 1 meat and Kroger's "Fully Cooked Smoked Sausage (turkey, beef, kielbasa) for the other. I'll throw the chicken directly in a large pot adding the celery and water at a high simmer. I brown the sausage with the garlic, onions, and peppers and add to the pot with the rest of the ingredients.


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