Sevyn’s Jambolayla Treybon!

Dis recipe tis be dat one Jean Louis Great Granpappy Henri Pierre’ dun passed up tru an tru dats for sure all de way by Jean Louis till he let me write down most of what was in it but he said it sometime be hard to find a good possum to tro in der but I tink he was foolin with my leg if you know the by and by. I can sur nuff let you know dat dis recipe com from some old sure nuff coonass and dats a fact! Hope you like dis version.

Prepare the spice mix

Prep all the vegetables

Cut up your meats or get em ready

Put all your other ingredients laid out at the cookin spot.

Get you a cold beer or maybe two.

(Jean Louis hisself downed about a 6 pack last time we did dis recipe at de lake.)

Anyway be sure to have everyting ready to go cuz son it gets it fast.

Some kind o stock or juice bout 1 cup or so pendin on how juicy doz maters are

some white wine bout 1 cup or so. Plus 1 stick of butter (4 oz)

Vegetables all should be large chop dat is de size of your mommas thumbnail!

Sweet onion 1 1/2 lbs

celery 3/4 lbs

green bell one big about 1/2 lb before seeding

red bell same ting

garlic 2 Tablespoons minced

tomatoes 2 lbs chopped

chilis 2 Tablespoons minced fresh jalapenos or serrano's

Spice mix

8 Bay leaves fresh or dried 1 teas cumin

2 teas salt 1 teas black pepper

2 teas white pepper 1 teas thyme leaves

2 teas dry mustard

2 teas cayenne

2 teas file’

Meat 1 lb of good andouille plus another pound or so of somtin else you catched or found or come up on and snagged like crawfish or shrimp or even chicken.

COOKIN IT. Melt de butter in a big ole cast iron skillit or your favorite gumbo cooker

add de andouille you done cut into bite size hunks turn up de heat to cajun and cook it till it commences to git a wee bit browned. Trow in de chicken or some other type meat or hold off if you are usin any sea type catch. Brown it a bit but not full done.

Add in the chopped vegetables cept the garlic stir up and cook till juices begin to run.

Add the seasonings and saute and stir till the vegetables git to stickin and brownin to but not toooo long cause you want em to have a bite at de end. Dat what dat high powered cajun cookin machine you got is for HOT HOT HOTTER cookin which is why you may have wanted to have a beer close by bout dis time maybe sooner.

Turn off de pan add de stock and de wine and add de tomatoes and de garlic and stir and scrape de bottom till all de goodest brown bits is up in de sauce and de tomatoes is soft. Turn de cooker back on and not too high dis time bring dat whole mess back up to de simmer. Now if you is serious you could add bout 3-4 more cups of water or stock and cook de rice right up in dat jambalayla which would mean now is de time to also tro in de sea type foods.

However I like to jus cook dat seperate and spoon de Jambolayla over it so if dat is your pick too bring dat mix up to de simmer and a bubble and cook it for a bit till de tomatoes appear ready. Check for enough seasonings and when you ready to go put in de fresh sea type food and cook only till it is done like 2-3 minutes.

Serve over your favorite rice or my special rice which is even better cause it has other stuff besides rice in it.

Well hope you had a good a time as me. So anyway did I ever tell you bout de time dat ole Jean Louis catch de snappy turtle HEY YA. You listen in de next time for sure I tell you dat one.

“from my heart to your lip”

Sevyn I77cAllyn “Chef 7”

Stephen Allen Mitchell

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