Commodore Cruise Gibson's Jambalaya

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      Commodore Cruise Gibson’s Jambalaya
      saynomore, Tue May 22 2012, 07:42PM

      and a feast it was.
      3 cans stewed tomatoes.
      1 container of msg free chicken broath
      1 can of beans
      1 can of corn.
      1 can tomato paste.
      1/2 jar of salsa
      1 bunch diced: carrots, celery, tomatoes, cucumber, brocoli, califlower, onions, mushrooms, leeks, snap peas, red pepper, green pepper, pinapple, mango.
      2pnds: chicken breast, extra lean beef, (salami, pepperoni,ham, pastrami, hot dogs.
      1/2 bottle of white wine.
      4 cups water
      Costal Drifters spices
      1 container of Italian spices,
      Dash of: cayenne, curry, paprika, salt and pepper to taste.
      We made a chaudron full, we downed it to 1/4 of the pot. It was a winner. But Team Jambalaya do call team Chowder winners, because that was some chowder.

      Re: Commodore Cruise Gibson’s Jambalaya
      Windchime, Tue May 22 2012, 08:32PM

      I still say it was a tie Steve. Both MacSoups were fabulous! Although I never tasted the Jambalaya, we did had 2 of our crew jump over for a bowl from your teams pot, so hence the nickname for your “Mutiny Stew”

      Here is the ingredients for the “Commodores Seafood Stew”.

      Bouillabaisse Ingredients:
      3 tbls. olive oil
      1 large yellow onion, chopped
      1 red pepper, diced
      1 green pepper, diced
      1 fennel bulb, chopped
      2 tbls. celery tops, finely chopped
      6 cloves garlic, finely chopped
      4 cups Roma tomatoes, chopped
      3 tbls. fresh basil, chopped
      2 tbls. fresh marjoram, chopped
      2 tbls. fresh Italian parsley, chopped
      1/4 bottle white MacWine
      Juice of 1/2 fresh lemon
      1 tsp. medium-grind black pepper
      salt to taste

      1 can clams (from Windchime)
      1 fresh crab (caught onboard Saynomore)
      1/2 lb. Red Spring Salmon (from Windchime)
      40 peeled prawns (from Ahana)
      1 can Tuna, diced red and yellow peppers (from Gemini)
      Fresh chopped garlic, onions, carrots, cellery (from Tirona)

      Heat large heavy pot to medium-high, add olive oil then sauté onion, red and green peppers and fennel until soft. Cover, reduce heat to low and cook for 20 minutes. Increase heat to medium, then add celery and garlic and sauté until garlic is soft (about 5 minutes). Add tomatoes, basil, marjoram, parsley, MacWine, lemon juice, black pepper and salt to taste. Cover, reduce heat to low and cook for 20 minutes. Add V8 juice left over from the Regatta party to thin out the sauce, then add clams, crab legs and salmon, cover and cook for 7 to 10 minutes (until crag legs change color), add prawns and cook until they turn pink.

      Serve on wet dock

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