My Simple Cajun Jambalaya Recipe

If you know me, then you would know that I like to cook a bit. I don’t do much cooking inside on the stove, I’m mostly an outside grill master. Or a master of the fish fryer. But when I do stay inside and cook something up, it’s usually pretty good.

I’d like to introduce to you the Copeland Cajun Jambalaya!

Ingredients:

  • 2 teaspoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 ounces kielbasa, diced
  • 6-8 jumbo raw shrimp cut in half
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 tablespoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 2 cups uncooked white long-grain rice
  • 3 cups chicken broth
  • 3 bay leaves
  • 1 can Rotel with green chilis
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Louisiana hot sauce
  • salt and ground black pepper

Directions:

  1. Heat olive oil in a large pot over medium high heat.
  2. Saute chicken and kielbasa until lightly browned, about 5 minutes.
  3. Stir in onion, bell pepper and garlic.
  4. Season with cayenne, onion powder, salt and pepper.
  5. Cook 5 minutes, or until onion is tender and translucent.
  6. Add rice, then stir in chicken broth, Rotel and bay leaves.
  7. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
  8. Stir in the Worcestershire sauce and hot pepper sauce.

Serves 6.

Here are some photos so you can better see how everything is prepared.

jambalaya with sausage chicken and shrimp

jambalaya-in-pot

best jambalaya recipe in the south

Let me know how it turns out!

Copeland’s Lobster And Shrimp Boil Recipe

One of my favorite genres of food is seafood. I’m a big shrimp lover and there’s isn’t anything better than good ole boiled shrimp that’s ready to peel. This weekend I got my pot out, bought some shrimp and lobster and had a good ole southern seafood feast. Here’s my recipe for a southern shrimp and lobster boil:

lobster-in-sink

I use a 30 quart pot and fill it about 2/3 full of water depending on how much I’m cooking.

Ingredients
1/2 Cup Old Bay seasoning
2 tablespoon salt
2 tablespoon pepper
8-10 new red potatoes
1 large onion quartered
1 garlic clove
8-10 corn cobs
5 halved lemons
5 halved limes
5 pounds of raw shrimp (about 30-35 shrimp)

Add your potatoes, onions, garlic and cook about 8-10 minutes on high heat. Add your lobster and corn on the cob and cook another 8-10 minutes. Add your shrimp and cook about 4 or 5 minutes.

Your lobster should turn a bright reddish color and your shrimp will turn a light pink.

lobster-cooking-in-pot

If you need to take one lobster out to see if it’s done, the claws should easily twist and pull off. You can also remove the tail and the green mushy stuff is part of the excrements from the liver. It should be bright green, not darkish green. The other red stuff lining the tail in the females should be a bright red/orangish color.

lobster-shrimp-spread

Drain your liquid and pour all contents on large platter. You can sprinkle some extra Old Bay seasoning on the platter if desired. Enjoy =)