pepperhead212
Master Chef
I made another batch of that jambalaya, this time using some cut up smoked beef kielbasa, in place of the usual ham I use. And this time I put some shrimp in at the end, for the one serving, and I'll add more for each serving I reheat - this way it doesn't turn to rubber. I didn't have any celery this time, but I put a little celery seed in for flavor, and chopped up the last stalks of my bok choy, out of the hydro, for some texture.
Oh yeah - something I almost forgot that I added to this - some fish sauce, as the salt source (besides the salt in the kielbasa). Something I figured would be good in jambalaya, and go well with the shrimp. I added about 2 tb to it, which seemed about right for it. I remembered this when I was cleaning up and putting things away! I will use it again, for this, and similar dishes.
Spices and herbs for the jambalaya - cloves, celery seed, datil pepper, thyme, Syrian oregano, and ground bay leaf. by pepperhead212, on Flickr
Jambalaya ingredients - about 2 tb garlic, a huge diced bell pepper, and 12 oz smoked beef kielbasa, cut up and browned. by pepperhead212, on Flickr
Some shrimp added to the jambalaya, to cook for a few minutes with the residual steam. by pepperhead212, on Flickr
Oh yeah - something I almost forgot that I added to this - some fish sauce, as the salt source (besides the salt in the kielbasa). Something I figured would be good in jambalaya, and go well with the shrimp. I added about 2 tb to it, which seemed about right for it. I remembered this when I was cleaning up and putting things away! I will use it again, for this, and similar dishes.
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