04/09/2026
A little cajun flavor for supper: Jambalaya, honey-jalapeño corn on the cob and fresh red snapper.
Jambalaya:
-1 pack of Conecuh Sausage Co., Inc. conecuh sausage, sliced. 1 Tbsp. evoo. Brown the sliced sausage. Remove with a slotted spoon (keep those renderings from the sausage on the heat)
-Add a diced onion and diced red pepper. Cook through
-Add 2 Tbsp tomato paste and a little red pepper flake (or a lot, you do you)
-Pour in 1 carton beef stock and add 1 cup uncooked rice
-Cajun seasoning of choice (Slap yo Mama is my fave)
-Cook until rice is tender
-Add sausage back in, I also added about 3/4 lb of uncooked shrimp
-Simmer until shrimp is cooked
Honey-Jalepeno Corn:
-Bring corn to rolling boil. Frozen works fine but this was picked fresh from my sweet daddy.
-Reduce heat and add: 1 1/2 C heavy cream, 2 sliced jalapeños (from my garden) 1 stick butter and about 1/2 C honey.
-I let it simmer about 5 minutes then cover and turn the heat off. Let it sit for about 15-20 minutes to soak.
All this spice is best served with some good 'ol sweet Jiffy cornbread muffins
