This is the first of many entries related to food. I’ve made this recipe a couple times and found it to be quite awesome. Feedback is always welcome. And with that, I begin talking about the food.

Brunslo’s Kick-Ass Jambalya (Serves 10-12)

Ingredients

• 4 tbsp butter
• 500g Chorizo sausage, sliced into 1/4" thick half-moons
• 2 yellow onions, diced
• 6 tbsp Creole spice
• 2 tbsp garlic, minced
• 800g canned diced tomatoes
• 2 large green bell peppers, diced
• 4 ribs celery, sliced 1/4" thick
• 5 green onions, sliced 1/4" thick
• 3 cups brown rice
• 1/2 cup parsley, finely chopped

• 1kg large shrimp, shelled and deveined (set aside shells for broth)
• 6 cups chicken stock
• 2 bay leaves
• 2 tsps paprika

Broth (Can be made up to 2 hours beforehand)

1. Over high heat, bring shrimp shells, chicken stock, bay leaves, and paprika to a simmer.
2. Strain out shells and leaves. Reserve broth.

Jambalaya

1. In a large heavy bottomed pot with lid, melt the butter over medium heat.
2. Add sausage and diced onion, cook until onions soft. Add creole spice and garlic, saute for 1 minute.
3. Add diced tomatoes, stirring for a few minutes to let some liquid evaporate.
4. Add green bell pepper, celery, and most of the green onions, leaving the green tops of the onions for garnish. Stir continuously for 5 minutes.
5. Stir in rice and broth, set to high heat and bring to simmer.
6. Reduce to low and cover. Cook for 45 minutes.
7. Remove lid and check rice; should be just tender. If firm cook longer.
8. Stir in shrimp and parsley, cook for 5 minutes on low.
9. Taste for seasoning, adjust if needed.
10. Serve in bowls with remaining green onions sprinkled on top.