Uncle Benny's Jumpin' Jambalaya Recipe !!!

Fifteen Pictures Of Uncle Benny's Jumpin' Jambalaya Y'All !!!

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Uncle Benny's Jumpin' Jambalaya all starts with Okra, you got Okra, meat and tomato, you got Jambalaya!Shrimp or crawfish are two of my favorite ingredients.Here's a look at the mix of cut vegetables, fresh is better, but frozen works fine too.Here's some Asian hot peppers and finely chopped, damn-near minced jalapeno summer sausage.Collecting and straining the salt water from the shrimp boil.Reduce this shrimpy salt water down to near a half a gallon adding some of the peppers or any of the ingredients that may need some deep boil cookin'!!!Long grain white rice, some use the shrimp reduction to make this, or you can just add it to the Jambalaya.I use 1-3 cups of red wine and you can use it to get the last of your salsas and sauces out of the jar and add it to the Jambalaya.A peak at your work in progress.Andouille is the Cajun King of the sausage family, my next favorite is fresh Polish kielbasa if there isn't any andouille available.Cayenne is a must, Madras Curry or any other sweet curry is one ingredient that makes Uncle Benny's Jambalaya unique.Some more ingredients, I only use a dash of Worcestershire.If you're spices are old that's OK, using older ingredients is the heart and soul of Jambalaya, just be sure to grind your seasonings a bit with your fingers to bring them back to life.Your finished Jambalaya ready to be served in bowls or plates with saltines, buttered bread or garlic bread.Up North here in Wisconsin, we thank our lucky stars for some hot Southern cookin', to keep our kiesters warm through the winter y'all!!!
Uncle Benny's Jumpin' Jambalaya all starts with Okra, you got Okra, meat and tomato, you got Jambalaya!
Uncle Benny's Jumpin' Jambalaya all starts with Okra, you got Okra, meat and tomato, you got Jambalaya!
Shrimp or crawfish are two of my favorite ingredients.
Shrimp or crawfish are two of my favorite ingredients.
Here's a look at the mix of cut vegetables, fresh is better, but frozen works fine too.
Here's a look at the mix of cut vegetables, fresh is better, but frozen works fine too.
Here's some Asian hot peppers and finely chopped, damn-near minced jalapeno summer sausage.
Here's some Asian hot peppers and finely chopped, damn-near minced jalapeno summer sausage.
Collecting and straining the salt water from the shrimp boil.
Collecting and straining the salt water from the shrimp boil.
Reduce this shrimpy salt water down to near a half a gallon adding some of the peppers or any of the ingredients that may need some deep boil cookin'!!!
Reduce this shrimpy salt water down to near a half a gallon adding some of the peppers or any of the ingredients that may need some deep boil cookin'!!!
Long grain white rice, some use the shrimp reduction to make this, or you can just add it to the Jambalaya.
Long grain white rice, some use the shrimp reduction to make this, or you can just add it to the Jambalaya.
I use 1-3 cups of red wine and you can use it to get the last of your salsas and sauces out of the jar and add it to the Jambalaya.
I use 1-3 cups of red wine and you can use it to get the last of your salsas and sauces out of the jar and add it to the Jambalaya.
A peak at your work in progress.
A peak at your work in progress.
Andouille is the Cajun King of the sausage family, my next favorite is fresh Polish kielbasa if there isn't any andouille available.
Andouille is the Cajun King of the sausage family, my next favorite is fresh Polish kielbasa if there isn't any andouille available.
Cayenne is a must, Madras Curry or any other sweet curry is one ingredient that makes Uncle Benny's Jambalaya unique.
Cayenne is a must, Madras Curry or any other sweet curry is one ingredient that makes Uncle Benny's Jambalaya unique.
Some more ingredients, I only use a dash of Worcestershire.
Some more ingredients, I only use a dash of Worcestershire.
If you're spices are old that's OK, using older ingredients is the heart and soul of Jambalaya, just be sure to grind your seasonings a bit with your fingers to bring them back to life.
If you're spices are old that's OK, using older ingredients is the heart and soul of Jambalaya, just be sure to grind your seasonings a bit with your fingers to bring them back to life.
Your finished Jambalaya ready to be served in bowls or plates with saltines, buttered bread or garlic bread.
Your finished Jambalaya ready to be served in bowls or plates with saltines, buttered bread or garlic bread.
Up North here in Wisconsin, we thank our lucky stars for some hot Southern cookin', to keep our kiesters warm through the winter y'all!!!
Up North here in Wisconsin, we thank our lucky stars for some hot Southern cookin', to keep our kiesters warm through the winter y'all!!!

Uncle Benny's Jumpin' Jambalaya, Hey Good Lookin! Whatcha' Got Cookin!!!

First thing you gotta do if you wanna make some great Uncle Benny's Jambalaya hey is ya hafta get some Zydeco bumpin' in your shack, I say find some Clifton Chenier, Boozoo Chavis, Buckwheat Zydeco or some Hank Williams singing Jambalaya if thas de best you cando.

Once you got the music you know now you got the spirit of Jambalaya. The friends I meet that come and go from the South they all tell me great Jambalaya is what you have laying around the kitchen y'all. You cain't buy no Jambalaya from no Whole Foods no no no!

Uncle Benny's Jumpin' Jambalaya then, it ain't like no regular recipe, no! If you are measuring too much and timing too much you are making a pipe bomb there Mowma you ain't makin' no Jambalaya! So RELAX, this ain't no big ting!


INGREDIENTS:

HAVE TO HAVES. Like I say you don't have to have but you better have something or you just got dirty water soup not Jambalaya y'all!

2 Cups Long Grain Rice, or any kinda rice, you got saffron, you got basmati, you got leftover chicken rice, you got wild rice, you got some Mowma!

8-10 Cups Tomato Sauce, left over pizza or spaghetti sauce will work too, or any style of canned tomatos, if you got at least one fresh tomato to add you got some sexy sauce Mowma.

One 16 Ounce Can Of Pinto Beans, or black beans or black eyed peas, or all three but you put in refried beans you friends be thinkin' you refried your brain man!

1-2 Cups Chopped Celery, first part of the trinity doncha know!

1-2 Cups Chopped Red Onion, second part of the trinity y'all!!!

1-2 Cups Chopped Bell Pepper, third part of the trinity Amen and Hallelujah Mowma!

3 Cups Whole Or Chopped Okra, Louisiana is the only place in the world where Africa and France border ya know! Okra is Africa at work! If you're any kinda man you eat them whole and gooey like Great Spirit meant them to be, or you can gringo cut them if you must Mista!

1-10 Hot Peppers, Asian, Jalepeno, Cayenne, Bannana and Habenero are some of my favorites, you gotta have at least one, or yo Jambalaya will smell like a one-eyed cat in a fish market y'all!!!

1 Pound Shrimp, Crawfish or Otha Seafood Meat, Uncle Benny you know, he usually use Shrimp or Crawfish, but he catch a lobster with his bare hands he gonna make that Motha the Otha Seafood Meat!

1 Pound Andouille Sausage, the pecan smoke sausage will arm wrestle yo nose hairs Poppa, ya it will. You can use whateva sausage you like Uncle Benny he like to use fresh kielbasa too, or Italians or Bratwurst.

1 Cup Red Wine, Uncle Benny's hot Momma wife she say add Argentinian Malbec, Australian Shiraz or any bold or sweet kinda red maybe even Chianti if you like Janet Jackson y'all!!!

1/2 Tablespoon Madras Curry, Or other curry, there's hundreds of curries did ya know? Madras is Uncle Benny's favorite, it'll dance on your tongue like a drunk squeeze box playa Mowma!

Couple Pinches Chili Powder,

Couple Pinches Cayenne Powder, pinch yourself now Mowma you makin' Jambalaya!


DRUTHER HAVES: You don't have to add these ingredients but I druther you do Powpa!

1 Dash Worschteshire, No more, no more than one dash or you makin' meatloaf not Jambalaya!

1 Cup V-8, you don't have to use these ya know, but it nice to use up leftovers, you don't got none, go to market and ask for V-9 Uncle Benny he dare ya! Haha!

1/2 Cup Green And/Or Red Salsa, again you don't gotta, but it nice to use up leftovers, you can substitue 1/2 Cup minced tomatillo and cilantro here too Powpa!

1-3 Chopped Cloves Garlic, Chopped and smashed to release the spirit Powpa!

1/2 Cup Corn,

1/2 Cup Peas,

1/2 Cup Chopped Carrot,

1/2 Cup Green Beans,

Pinch Paprika,

5 Dashes Aged Hot Sauce,

1/2 Tablespoon Rosemary

1/2 Tablespoon Thyme (substitute Oregano if you prefer mon frere)

Also, anything you dare add to your Jambalaya is the way the Great Spirit intended these to be y'all, mustard greens, ya! Spinach na! Dandelion greens? Ya! Garlic mustard? Ya you bet Powpa! If you make Uncle Benny's Jambalaya the same way twice Saint Peter he drag you to purgatory wit all de sinners and unbaptized babies y'all!!!


Some Zydeco Get You To Jambalaya From New Orleans

Turned Not Stirred! Get Yo Pot Boilin' Cochise!


Now cook the shrimp, don't overcook! Use extra salt water, maybe a gallon. You cook fresh shrimp for only 3-4 minutes in the boil. Now strain and save that gallon for your reduction! Any ingredients that maybe are not so fresh, say some oldish salami or peppers, cut these and add to the reduction boil. Boil this down to half a gallon. You can cook your rice in this, or you can cook your rice in another batch of salt water. But save this reduction to toggle the viscosity of your Jambalaya Mowma! Good Jambalaya must be turned not stirred y'all! Refrigerate the shrimp then peel (when cool Powpa, when cool!) to add later.

Cut up all the vegetables, sausage and add your tomato sauce and wine all combined in a slow cooker. Start at 250F for the first hour. If ya worried about bacteria Mowma, you can fry up ya sausage first, I just slow cook for longer, Uncle Benny he got intestines of steel! Keep turning yo Jambalaya or it will burn like an idiot Mowma!

After first hour bring the temperature down to 200F on the slow cooker and cook for another 30 minutes. Check the taste, maybe you need to add more hot sauce maybe you don't. Maybe you need more Cayenne maybe you don't. Add the rice now and cook at 200F for another 30 minutes.

Now mince 3 or 4 of the shrimp into bits, and add all the rest of the shrimp. Cook at between 150-200F for 10-20 minutes more.

Voila, you got Uncle Benny's Jambalaya ready to be eatin' by all the mouths in your shack y'all! Maybe you serve it with garlic bread, or buttered bread or saltines. Enjoy, Uncle Benny likes your style Mowma! He do!!!








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Comments 9 comments

Green Lotus profile image

Green Lotus 6 years ago from Atlanta, GA

Whoohoo! I love Jambalaya..even the slimy okra stuff. I'm gonna try this. My husband prefers a good hot curry, but I see you're using madras curry so I'll give it a go (may have to delete the okra, though, or make a separate batch :)


Ben Zoltak profile image

Ben Zoltak 6 years ago from Lake Mills, Jefferson County, Wisconsin USA Author

Thanks H: I know what you mean with the okra, about half the friends or family we serve it to don't know what to make of it! I once ate some sliced lotus root ( I think it was the root) and it had a similar star shape and it was delicious, maybe it would make a good substitute!


suziecat7 profile image

suziecat7 6 years ago from Asheville, NC

Sounds delicious - great photos too - thanks.


Ben Zoltak profile image

Ben Zoltak 6 years ago from Lake Mills, Jefferson County, Wisconsin USA Author

Thans suziecat7, I've been meaning to write this one since I started two months ago! It's always been one of my family's favorites!


habee profile image

habee 6 years ago from Georgia

Loved this - the dialect and the dish!


Niteriter profile image

Niteriter 6 years ago from Canada

I'll be in Madison around 8 p.m. with a loaf of fresh bread.


Ben Zoltak profile image

Ben Zoltak 6 years ago from Lake Mills, Jefferson County, Wisconsin USA Author

habee: thanks there Mowma! Uncle Benny he try, he don't always succeed, but he always do try!

Niteriter: My mad bowler-hatted friend I will be raising tanenbaum at my father-in-laws tonight in Milwaukee. Seriously though, if you're ever in the neighborhood shoot me a heads up so we can fetch a pint! Or a liter!


Dolores Monet profile image

Dolores Monet 6 years ago from East Coast, United States

Ben, this sounds wonderful! I have a lot of the music you suggested on hand but not all of the ingredients for the recipe!


Ben Zoltak profile image

Ben Zoltak 6 years ago from Lake Mills, Jefferson County, Wisconsin USA Author

Thanks Dolores, it's always an honor to have you stop and read one of my articles. I hope you enjoy this recipe, let me know how it goes!

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