Polish Sausage Jambalya

[CraigThompson]

We send boned venison up to a butcher shop in PA most years and they make various flavors of hot dog type things for us . I liked smoked or kielbasa type stuff . So tonight I took a pounds worth sliced them relatively thin , browned them then added jambalya mix and sliced banana peppers . I was hungry when I tasted it so of course I like it . But I think even if I hadn’t been overly hungry it still isn’t bad ! Coleslaw fresh tomatoes and cucumbers finish it off . Maybe not totally healthy but not to far off .

[Dean Romig]

Looks good but you can ditch the cukes…





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[Mike Koneski]

Love jambalaya!! I'll take Dean's cukes and he can have my tomatos!! :rotf:

[CraigThompson]

I don’t feel like cooking tonight . I think leftovers all of the above tonight .

[CraigThompson]

Yep leftover jambalaya but tossed salad instead of the other stuff .

[Dean Romig]

But there’s still cukes in it… :shock:





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[CraigThompson]

But there’s still cukes in it… :shock:





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And if I make the salad 99% of the time there will be :rotf:

[CraigThompson]

I suppose it’s safe to assume you wouldn’t like sliced tomatoes , cucumbers and vadalia onions in red wine vinegar with dill weed either . :whistle:

[Dean Romig]

Sounds delicious without the cukes. Really, I like all those other ingreds.





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[Joseph Sheerin]

Love me some jambalaya! And, also home grown cukes & maters. :-)

[CraigThompson]

Love me some jambalaya! And, also home grown cukes & maters. :-)

I’m going to make some for lunch tommorrow at the shop but this one will have deer dogs sliced up and diced Pheasent breasts . Also having cucumbers and Cole slaw as well :cool:

[Andrew Sacco]

We're swimming in cucumbers here with all this rain. Fresh tomato and cucumber salad from Abruzzee Italy. GARDEN grown ripe tomatoes cut about 1" pieces (not too damn small we're not making salsa here), the tomato pith removed, plenty of sea salt, fresh cracked black pepper (two turns). Peeled and cut up cucumbers, see note about size above, (one fork stab with TWO PIECES of each should be too much for any mouth except maybe Mike Koneski which would be just about right). Use the correct cucumber please...at the peak of just under done ripeness so the seeds aren't the size of your eyeball. Add onion powder (dash), granulated garlic (dash dash dash), one freshly broken basil leaf, (go to your cupboard now, find your bottle of dried basil and throw it the hell out), good extra virgin olive oil, don't get that crap that looks like a urine sample, you want martian pee, nice and green, preferably ITALIAN, a bit of vinegar (red wine only you want acidity not a vinegar salad). You want a ratio of about 1:5 vinegar to olive oil, maybe 1:4. You want enough juice to be wet, not too wet, not too dry, just wet and kinda drippy. If you can't figure it out you won't die but you'll know. If it's too dry it will suck, or it will be soupy which is better than dry. Add a few slivers (I mean slivers like 1/4 onion) of sweet or yellow onion (paper thin). Stay away from those damn red things, they suck by over powering with that oniony-ass flavor. They're good for Mexican food and even then I'm not sold. Everything complements everything, nothing overpowers. Toss all of this with your HANDS (it will taste like crap if you use utensils :nono:). Taste. Adjust seasoning. Mix again if needed. Let it SIT ON YOUR COUNTER FOR AN HOUR AT ROOM TEMPERATURE. Trust me on this one. Get a big crusty loaf of French bread and go to town sopping up all that liquid in the bottom of the bowl. My mother could cook a gourmet Italian dinner from a dried out Kick-Eez and hers is the best but I'm getting close. People will think I'm crazy for the details. I am crazy. I once tried for a week to make a GREAT Lobster roll and realized some easy simple dishes have a secret. A light hand, FRESH ingredients, and good quality olive oil here. If it tastes off, it needs salt. Now I'm hungry.

[CraigThompson]

Lunch at the shop is ready to serve ! Next time I think I’ll try the venison smoked links with popcorn shrimp .

[Mike Koneski]

Lunch at the shop is ready to serve ! Next time I think I’ll try the venison smoked links with popcorn shrimp .

STOP STOP STOP!!! YOU'RE KILLIN' ME HERE!!! (drooling font)

[Dean Romig]

Lunch at the shop is ready to serve ! Next time I think I’ll try the venison smoked links with popcorn shrimp .

Now THAT would be fantastic!





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[CraigThompson]

STOP STOP STOP!!! YOU'RE KILLIN' ME HERE!!! (drooling font)

I made two pan fulls and the usual riff raff cleaned up about 3/4’s of it so it musta tasted alright to not just me :rotf:

[CraigThompson]

Now THAT would be fantastic!





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I’m thinking october is going to be shrimp month in SC or atleast I’m gonna try and make it that way for me atleast :rotf::rotf:

[Mike Koneski]

Craig, I need your jambalaya recipe!! My favorite source closed their doors permantly on July 4. :crying::crying:

[CraigThompson]

Craig, I need your jambalaya recipe!! My favorite source closed their doors permantly on July 4. :crying::crying:

You’re gonna laugh but I start out with a can of “Margaret Holmes Simple Suppers” jambalya fixins . Take a pound of whatever meat you wish to use and sprinkle it with some Cajun seasoning and let rest in the frog for 24 hours . First brown the meat in a big skillet after add the can of jambalya mix add some mild banana peppers a few jalapeños some diced onions snd if you like a can of mushrooms . Let it simmer ten or fifteen minutes and serve . At the shop I usually make a double batch . It isn’t the best I’ve ever had but it hits the spot .

[Mike Koneski]

That must be one heck of a frog you put that mixture in!!

[Mike Koneski]

Here’s some gourmet stuff that’ll knock your socks off!!

[CraigThompson]

That must be one heck of a frog you put that mixture in!!

Frig frig spell check got me again !