Simple Make Perfect Steven's Jambalaya

Cook, Eat and Repeat.

Steven's Jambalaya. Goodbye Joe, me gotta' go, me oh my oh Me gotta' go pole the pirogue down the bayou My Yvonne, the sweetest one, me oh. Goodbye Joe, me gotta' go, me oh my oh Me gotta' go pole the pirogue down the bayou. Goodbye Joe, me gotta' go, me oh my oh Me gotta' Jambalaya, a-crawfish pie and-a fillet gumbo Cause tonight I'm gonna see my machez a mio Pick guitar, fill fruit jar.

Steven's Jambalaya Connie Stevens Jambalaya lyrics & video : Goodbye Joe me gotta go me oh my oh Me gotta go pole the pirogue down the bayou My Yvonne the sweetest one me oh my oh Son of a gun we. To cook Steven's Jambalaya you need 17 ingredients and just 3 steps. Here is how you cook it.

Ingredients

  1. Prepare of Olive oil, once around the pan.
  2. Prepare of Butter.
  3. Prepare of Boneless, skinless white or dark meat chicken.
  4. You need of Andouille casing removed and diced.
  5. It's of Onion, chopped.
  6. It's of ribs Celery, chopped.
  7. It's of Green pepper, chopped.
  8. It's of Bay leaf, fresh or dried.
  9. It's of drops hot sauce.
  10. You need of 14 1/2 oz can Diced tomatoes.
  11. It's of 14 oz cab Chicken broth.
  12. It's of cumin.
  13. You need of dark chili powder, heaped.
  14. It's of poultry seasoning.
  15. Prepare of Worchestershire sauce.
  16. Prepare of medium shrimp, raw, deveined & peeled.
  17. Prepare of Coarse salt & black pepper, chopped scallions, fresh thyme for garnish.

Steven's Jambalaya instructions

  1. Place a large, deep skillet over medium high heat. Add oil & butter to pan. Cube chicken and place in hot oil & butter. Brown chicken 3 minutes, add sausage and cook 2 minutes more. Add onion, celery, pepper, bay leaf and cayenne or hot sauce..
  2. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1-2 minutes more. Sir in tomatoes and broth and season with cumin, chili, poultry seasoning & Worcestershire. Bring liquids to a boil & add shrimp..
  3. Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place ona trivet. Ladle jambalaya into shallow bowles. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambala. Sprinkle dishes with salt, pepper, chopped scallions and thyme leaves..