Re: Wild game and fish recipes
Posted: Sun Feb 13, 2011 7:29 pmDU-de! That's Awesome!
I almost ate this one 
when i realized it might make somebody else hungry too! 
Shrimp & oyster jambalaya
2 lbs shrimp
1/2 dz oysters (or 1 can minced clams w/liquid)
2 cups saffron rice (or plain rice & paprika)
3 cups seafood stock (or chicken)
oil, enough to cover the bottom of the pot
1 small onion diced
1/2 bell pepper diced
1/2 rib celery diced
2 cloves garlic crushed
1 can rotel, drained (which i didn't have
)1 small can mushrooms, drained (not fresh)
Adobo seasoning, use liberally (cajun seasoning is used with meats)
all amounts can be increased for quantity; but ALWAYS maintain a rice to broth ration of 1 rice to 1.5 broth or you'll end up with hard rice or rissoto!
in a cast iron pot, saute the onion,bellpepper,celery,garlic. add adobo seasoning, rotel & mushrooms. simmer for 10min. add broth and bring to a boil. add shrimp & oyters or clams,crawfish,crab,firm fish. return to a boil. add rice. bring back to a boil stirring once; only once. cover with a tight lid and reduce heat and simmer for 30min's UNDISTURBED. getting a fluffy rice everytime is an art
and jambalaya contests happen every weekend.Jambalaya is actually an adaptation of the original spanish paella in which the rice is cooked in a well seasoned broth with the meat. NO ROUX is used in a jambalaya! this is what sets jambalaya apart from all the other cajun/creole rice dishes. when my spanish ancestors came to louisiana from spain in the 1760's, saffron(yellow) wasn't available so paprika(red) was substituted. seafood was available; but seasonally, so wild game meats were used later which yield a brown version. the most authentic jambalaya's (red or yellow) come from around n'awlins & gonzales, but all versions of wild game, waterfowl & smoked sausage recipes can be found through out the southern parishes. this is my family's seafood recipe which is always yellow or red.
here's a post from my fishin' website... back in October 
