I just thought I should post this recipe. He did not specify the
sourse. Not my style, but here it is:

Whole white onion, chopped
1 each red, yellow and orange bell pepper, chopped
Half a celery head, chopped
About two cups carrots, shopped
4 whole bay leaves
1 stick butter
2 tbsp olive oil
1/2 lb mexican chorizo
1 lb andouille sausage, sliced
1 & 1/2 lb shell-on shrimp
1 cup clam juice
1 qt. or 48 oz. can chicken broth
3 cups brown extra long grain rice
2 - 12 oz. cans kidney beans, washed and drained
8 roma tomatos, quartered
1 cup sugar snap peas, ends removed
6 cloves fresh garlic, peeled
1 jalapeno, sliced
1 tbsp paprika, hungarian half-sharp
2 tsp himalayan crystal or sea salt
Preheat oven to 450. Melt butter and olive oil in a dutch oven on
stovetop, add bay leaves and spice mixture, onion, celery, peppers.
Sweat veggies until water evaporates and translucent (about 20 min)
over med-high heat. Render chorizo in separate pan. Add chorizo to
pot, along with rice and stir to coat with veggie mixture. Add chicken
stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
peas and beans. Continue cooking in oven for 30 min. Let rest and
serve in bowls.

I think that I'd pick out the snap peas.

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

"Bobo Bonobo®" > wrote in message
...
>I just thought I should post this recipe. He did not specify the
> sourse. Not my style, but here it is:
>
> Whole white onion, chopped
> 1 each red, yellow and orange bell pepper, chopped
> Half a celery head, chopped
> About two cups carrots, shopped
> 4 whole bay leaves
> 1 stick butter
> 2 tbsp olive oil
> 1/2 lb mexican chorizo
> 1 lb andouille sausage, sliced
> 1 & 1/2 lb shell-on shrimp
> 1 cup clam juice
> 1 qt. or 48 oz. can chicken broth
> 3 cups brown extra long grain rice
> 2 - 12 oz. cans kidney beans, washed and drained
> 8 roma tomatos, quartered
> 1 cup sugar snap peas, ends removed
> 6 cloves fresh garlic, peeled
> 1 jalapeno, sliced
> 1 tbsp paprika, hungarian half-sharp
> 2 tsp himalayan crystal or sea salt
> Preheat oven to 450. Melt butter and olive oil in a dutch oven on
> stovetop, add bay leaves and spice mixture, onion, celery, peppers.
> Sweat veggies until water evaporates and translucent (about 20 min)
> over med-high heat. Render chorizo in separate pan. Add chorizo to
> pot, along with rice and stir to coat with veggie mixture. Add chicken
> stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
> on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
> peas and beans. Continue cooking in oven for 30 min. Let rest and
> serve in bowls.
>
> I think that I'd pick out the snap peas.
>
> --Bryan


Sounds like Jambalaya. Kinda sorta

Jill

On Sat, 25 Apr 2009 08:44:58 -0400, "jmcquown" >
wrote:

>"Bobo Bonobo®" > wrote in message
...
>>I just thought I should post this recipe. He did not specify the
>> sourse. Not my style, but here it is:
>>
>> Whole white onion, chopped
>> 1 each red, yellow and orange bell pepper, chopped
>> Half a celery head, chopped
>> About two cups carrots, shopped
>> 4 whole bay leaves
>> 1 stick butter
>> 2 tbsp olive oil
>> 1/2 lb mexican chorizo
>> 1 lb andouille sausage, sliced
>> 1 & 1/2 lb shell-on shrimp
>> 1 cup clam juice
>> 1 qt. or 48 oz. can chicken broth
>> 3 cups brown extra long grain rice
>> 2 - 12 oz. cans kidney beans, washed and drained
>> 8 roma tomatos, quartered
>> 1 cup sugar snap peas, ends removed
>> 6 cloves fresh garlic, peeled
>> 1 jalapeno, sliced
>> 1 tbsp paprika, hungarian half-sharp
>> 2 tsp himalayan crystal or sea salt
>> Preheat oven to 450. Melt butter and olive oil in a dutch oven on
>> stovetop, add bay leaves and spice mixture, onion, celery, peppers.
>> Sweat veggies until water evaporates and translucent (about 20 min)
>> over med-high heat. Render chorizo in separate pan. Add chorizo to
>> pot, along with rice and stir to coat with veggie mixture. Add chicken
>> stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
>> on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
>> peas and beans. Continue cooking in oven for 30 min. Let rest and
>> serve in bowls.
>>
>> I think that I'd pick out the snap peas.
>>
>> --Bryan
>
>
>Sounds like Jambalaya. Kinda sorta
>
>Jill

Don't like the shell on thing , perfer shell off prawns (about 2 lbs
when I make jambalaya...too much de-sheeling and less time to eat

Bobo Bonobo® wrote:
> I just thought I should post this recipe. He did not specify the
> sourse. Not my style, but here it is:
>
> Whole white onion, chopped
> 1 each red, yellow and orange bell pepper, chopped
> Half a celery head, chopped
> About two cups carrots, shopped
> 4 whole bay leaves
> 1 stick butter
> 2 tbsp olive oil
> 1/2 lb mexican chorizo
> 1 lb andouille sausage, sliced
> 1 & 1/2 lb shell-on shrimp
> 1 cup clam juice
> 1 qt. or 48 oz. can chicken broth
> 3 cups brown extra long grain rice
> 2 - 12 oz. cans kidney beans, washed and drained
> 8 roma tomatos, quartered
> 1 cup sugar snap peas, ends removed
> 6 cloves fresh garlic, peeled
> 1 jalapeno, sliced
> 1 tbsp paprika, hungarian half-sharp
> 2 tsp himalayan crystal or sea salt
> Preheat oven to 450. Melt butter and olive oil in a dutch oven on
> stovetop, add bay leaves and spice mixture, onion, celery, peppers.
> Sweat veggies until water evaporates and translucent (about 20 min)
> over med-high heat. Render chorizo in separate pan. Add chorizo to
> pot, along with rice and stir to coat with veggie mixture. Add chicken
> stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
> on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
> peas and beans. Continue cooking in oven for 30 min. Let rest and
> serve in bowls.
>
> I think that I'd pick out the snap peas.
>
> --Bryan
> Visit Bobo Bonobo's Mortuary and Sausage Emporium
> On the web @ http://MySpace.com/BoboBonobo
>


Nice recipe, but the kidney beans sound out of place. How was it?


Becca

On Apr 25, 10:03*am, Becca > wrote:
> Bobo Bonobo® wrote:
> > I just thought I should post this recipe. *He did not specify the
> > sourse. *Not my style, but here it is:
>
> > Whole white onion, chopped
> > 1 each red, yellow and orange bell pepper, chopped
> > Half a celery head, chopped
> > About two cups carrots, shopped
> > 4 whole bay leaves
> > 1 stick butter
> > 2 tbsp olive oil
> > 1/2 lb mexican chorizo
> > 1 lb andouille sausage, sliced
> > 1 & 1/2 lb shell-on shrimp
> > 1 cup clam juice
> > 1 qt. or 48 oz. can chicken broth
> > 3 cups brown extra long grain rice
> > 2 - 12 oz. cans kidney beans, washed and drained
> > 8 roma tomatos, quartered
> > 1 cup sugar snap peas, ends removed
> > 6 cloves fresh garlic, peeled
> > 1 jalapeno, sliced
> > 1 tbsp paprika, hungarian half-sharp
> > 2 tsp himalayan crystal or sea salt
> > Preheat oven to 450. Melt butter and olive oil in a dutch oven on
> > stovetop, add bay leaves and spice mixture, onion, celery, peppers.
> > Sweat veggies until water evaporates and translucent (about 20 min)
> > over med-high heat. Render chorizo in separate pan. Add chorizo to
> > pot, along with rice and stir to coat with veggie mixture. Add chicken
> > stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
> > on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
> > peas and beans. *Continue cooking in oven for 30 min. *Let rest and
> > serve in bowls.
>
> > I think that I'd pick out the snap peas.
>
> > --Bryan
> > * * * * * *Visit Bobo Bonobo's Mortuary and Sausage Emporium
> > * * * * * *On the web @ *http://MySpace.com/BoboBonobo
>
> Nice recipe, but the kidney beans sound out of place. *How was it?

I didn't eat it. It was just an emailed recipe. My nephews both
enjoyed it.
>
> Becca

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo