This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Maine Lobster Jambalaya
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- #87333
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound smoked sausage (cut into 1/2" slices)
1/4 cup bacon fat or butter
3 tablespoons flour
2 medium onions, coarsely chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 bunch scallions, tops and bottoms, chopped
1/4 cup finely chopped parsley
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon thyme
1/2 teaspoon basil
2 cups rice, uncooked
3 cups chicken stock
1 pound Maine lobster meat, cooked and cut into pieces
directions
Stir-fry sliced sausage in bacon drippings in large, heavy kettle over moderately high heat for 5 minutes. Remove to bowl with slotted spoon. Whisk in flour and cook 2-3 minutes to make a rich, brown roux.
Add onion and garlic and stir-fry for 10 minutes until golden brown. Add sausage, scallions and chopped pepper along with spices and uncooked rice. Stir-fry for 2 minutes.
Add stock, bring to a boil, then reduce heat and cover. Cook until rice is soft, about 30 minutes.
Uncover, add lobster and stir well. Heat for 10 minutes until rice dries out and lobster is heated through.
added by
LindaV
nutrition data
Nutritional data has not been calculated yet.
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