Polish Sausage Jambalya

[Dean Romig]

Originally Posted by CraigThompson

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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[6pt-Sika]

Originally Posted by Dean Romig

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

[Mike of the Mountain]

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

[6pt-Sika]

Originally Posted by Mike Koneski

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

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 .