Made some homemade jambalaya balls with shrimp and leftover brisket, served with a homemade creole dipping sauce.

Count me in on Jambalaya, looks great

Recipe please.

Would

All over dat Boudreaux

Would

I just made Tony C's jambalaya, then added in shrimp and leftover smoked brisket, let it cool in the fridge. Then made balls, rolled in egg wash, flour and then panko bread crumbs, let them set up in the fridge while the oil came to temp, 325. It only took them a few minutes to brown up and bing bang boom.

Mmmmmmmm

Thanks.

looks good. gonna have to try this

I have the best Jambalaya recipe. Straight from a Louisiana Cajun

Jambalaya

take 1 packages of Eckrich sausage and 1 package of your favorite smoked sausage(I like different sausages just for the flavor)cut into pieces about 1/4" to 3/8" long. Sprinkle lightly with cajun seasoning and Brown in a skillet. Put the sausage in a large pot. Now chop up 1 large Bell Pepper, 1 medium onion and 3 stalks of celery. Saute these in the skillet you cooked the sausage in. Cook until the onions start to turn clear. Add them to the pot with the sausage. Also add 1 medium can of Cream of Chicken soup, 1 medium can of chicken broth, 1 can of Rotel tomatoes, 1 tablespoon of Worcheshire sauce and 1 teaspoon of garlic powder. Bring the pot to a simmer and cook for 20 minutes. While that is cooking cut 1 pork tenderloin in to quarter size pieces(there are usually 2 tenderloins to a package) and brown in the skillet. After the 20 minutes add the tenderloin pieces and simmer for 15 more minutes. At this time add 1 box of Zaterains Jambalaya mix and 1 box of dirty rice mix and 4 cups of water. Cook until rice is done(it will get soft) usually 30 to 45 minutes.
now if you don;t like this you don't have enough Cajun in you.