Saturday, September 20, 2008

*Recipe Week*, Day #6: Moker's Poker Jambalaya

Here we are at Day #6 of *Recipe Week*, and we haven't asked you that All-Important Question: Are you having fun yet? We sure are!

Today we visit the Gulf Coast--specifically Dawn's Neck o' The Woods--and sample the culinary delights of the Great State of Louisiana! We came upon this recipe, though, in the oddest of ways.

You've met Moker, correct? He's my Hubz, Aunt Julie's Big Bro, and the one who introduced us to Texas's Banana Split Cake. Now that we've got that settled, let me explain about Moker's Poker Jambalaya.

We used to live in DC. As in Washington. Our Nation's Capital. Named for Our First President of the Good Ol' U.S. of A. While residing in The Capital City, we saw the sites, inhaled the ambience, and found lots o' fun things to do on the weekends!

One of those things, for Moker, at least, was playing poker. A friend of his introduced him to a game run out of a carpentry shop in suburban Maryland. And these craftsmen could cook! Moker never brought home much in the way of winnings, but he did bring home a few winning recipes! And over the years, we've taken those recipes, and tinkered with 'em a bit, and made 'em our own!

So, there you have it. Louisiana Jambalaya, by way of a suburban Maryland poker game, while we were living in DC. Got it? Well, get this!

Moker's Poker Jambalaya

1/4 cup cooking oil
1/2 lb. smoked sausage, sliced (we like andouille)
1/2 lb. ham, cubed
1 large onion, chopped
1 large green bell pepper, chopped
5 stalks of celery, chopped
1 bunch of scallions, chopped
4 cloves garlic, minced
1 16-oz. can tomatoes; do not drain!
1.5 cups of water
1 Tsp. thyme
1/2 Tsp. cayenne pepper
1/4 Tsp. black pepper
1 Tsp. salt
1.5 cups rice
1.5 Tbs. Worcestershire Sauce
2 lbs. peeled shrimp

Sauté sausage and ham until lightly browned.
Add onions, pepper, celery, green onions and garlic. Sauté until tender.
Add tomatoes, with juice, thyme, papper and salt; cook 5 minutes.
Stir in rice.
Add water and Worcestershire Sauce.
Bring to a boil, reduce to simmer, add shrip, and cook uncovered for about 30 minutes, until rice and shrimp are done.

Tomorrow, we've got a Packer Party Treat for ya, so stay tuned!


Dawn said...

Thanks for the shout out! People are jambalaya crazy around here! There is always a "cook off" going on somewhere! The recipe looks great!

Jennifer in OR said...

Looks great, I'll try this soon. I lived in the D.C. area just after college for one year. I lived in Silver Spring, MD and worked in downtown D.C. just 2 blocks from the White House. I walked to that park across from the White House and sat on a bench there to eat my lunch every day. I saw some crazy people! As in, mental! But it was so fun, and I'm so thankful for that opportunity to see all the D.C. offers in the way of national heritage--the Wall, the Smithsonian, all the monuments, etc.

Melissa B. said...

It's starting to get colder here, so I think I'll try this recipe soon. So, you were a DC Homey? Me, too. What a lovely city!

Melissa B. said...

Well, I'm an idiot, and forgot to tell you the other reason I visited! Don't forget our Silly Sunday Sweepstakes tomorrow. Come on by and Share the Caption Love!

Lynda said...

Sounds GREAT! Love Cajun cookin'