Quote:
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 .
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