Thread: A recipe emailed to me tonight from a fellow Bonobo

"Bobo Bonobo®" <[email protected]> wrote in message
news:[email protected]...
>I just thought I should post this recipe. He did not specify the
> sourse. Not my style, but here it is:
>
> Whole white onion, chopped
> 1 each red, yellow and orange bell pepper, chopped
> Half a celery head, chopped
> About two cups carrots, shopped
> 4 whole bay leaves
> 1 stick butter
> 2 tbsp olive oil
> 1/2 lb mexican chorizo
> 1 lb andouille sausage, sliced
> 1 & 1/2 lb shell-on shrimp
> 1 cup clam juice
> 1 qt. or 48 oz. can chicken broth
> 3 cups brown extra long grain rice
> 2 - 12 oz. cans kidney beans, washed and drained
> 8 roma tomatos, quartered
> 1 cup sugar snap peas, ends removed
> 6 cloves fresh garlic, peeled
> 1 jalapeno, sliced
> 1 tbsp paprika, hungarian half-sharp
> 2 tsp himalayan crystal or sea salt
> Preheat oven to 450. Melt butter and olive oil in a dutch oven on
> stovetop, add bay leaves and spice mixture, onion, celery, peppers.
> Sweat veggies until water evaporates and translucent (about 20 min)
> over med-high heat. Render chorizo in separate pan. Add chorizo to
> pot, along with rice and stir to coat with veggie mixture. Add chicken
> stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
> on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
> peas and beans. Continue cooking in oven for 30 min. Let rest and
> serve in bowls.
>
> I think that I'd pick out the snap peas.
>
> --Bryan


Sounds like Jambalaya. Kinda sorta

Jill

On Sat, 25 Apr 2009 08:44:58 -0400, "jmcquown" <[email protected]>
wrote:

>"Bobo Bonobo®" <[email protected]> wrote in message
>news:[email protected]...
>>I just thought I should post this recipe. He did not specify the
>> sourse. Not my style, but here it is:
>>
>> Whole white onion, chopped
>> 1 each red, yellow and orange bell pepper, chopped
>> Half a celery head, chopped
>> About two cups carrots, shopped
>> 4 whole bay leaves
>> 1 stick butter
>> 2 tbsp olive oil
>> 1/2 lb mexican chorizo
>> 1 lb andouille sausage, sliced
>> 1 & 1/2 lb shell-on shrimp
>> 1 cup clam juice
>> 1 qt. or 48 oz. can chicken broth
>> 3 cups brown extra long grain rice
>> 2 - 12 oz. cans kidney beans, washed and drained
>> 8 roma tomatos, quartered
>> 1 cup sugar snap peas, ends removed
>> 6 cloves fresh garlic, peeled
>> 1 jalapeno, sliced
>> 1 tbsp paprika, hungarian half-sharp
>> 2 tsp himalayan crystal or sea salt
>> Preheat oven to 450. Melt butter and olive oil in a dutch oven on
>> stovetop, add bay leaves and spice mixture, onion, celery, peppers.
>> Sweat veggies until water evaporates and translucent (about 20 min)
>> over med-high heat. Render chorizo in separate pan. Add chorizo to
>> pot, along with rice and stir to coat with veggie mixture. Add chicken
>> stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
>> on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
>> peas and beans. Continue cooking in oven for 30 min. Let rest and
>> serve in bowls.
>>
>> I think that I'd pick out the snap peas.
>>
>> --Bryan
>
>
>Sounds like Jambalaya. Kinda sorta
>
>Jill

Don't like the shell on thing , perfer shell off prawns (about 2 lbs
when I make jambalaya...too much de-sheeling and less time to eat

Bobo Bonobo® wrote:
> I just thought I should post this recipe. He did not specify the
> sourse. Not my style, but here it is:
>
> Whole white onion, chopped
> 1 each red, yellow and orange bell pepper, chopped
> Half a celery head, chopped
> About two cups carrots, shopped
> 4 whole bay leaves
> 1 stick butter
> 2 tbsp olive oil
> 1/2 lb mexican chorizo
> 1 lb andouille sausage, sliced
> 1 & 1/2 lb shell-on shrimp
> 1 cup clam juice
> 1 qt. or 48 oz. can chicken broth
> 3 cups brown extra long grain rice
> 2 - 12 oz. cans kidney beans, washed and drained
> 8 roma tomatos, quartered
> 1 cup sugar snap peas, ends removed
> 6 cloves fresh garlic, peeled
> 1 jalapeno, sliced
> 1 tbsp paprika, hungarian half-sharp
> 2 tsp himalayan crystal or sea salt
> Preheat oven to 450. Melt butter and olive oil in a dutch oven on
> stovetop, add bay leaves and spice mixture, onion, celery, peppers.
> Sweat veggies until water evaporates and translucent (about 20 min)
> over med-high heat. Render chorizo in separate pan. Add chorizo to
> pot, along with rice and stir to coat with veggie mixture. Add chicken
> stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
> on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
> peas and beans. Continue cooking in oven for 30 min. Let rest and
> serve in bowls.
>
> I think that I'd pick out the snap peas.
>
> --Bryan
> Visit Bobo Bonobo's Mortuary and Sausage Emporium
> On the web @ http://MySpace.com/BoboBonobo
>


Nice recipe, but the kidney beans sound out of place. How was it?


Becca

On Apr 25, 10:03*am, Becca <be...@hal-pc.org> wrote:
> Bobo Bonobo® wrote:
> > I just thought I should post this recipe. *He did not specify the
> > sourse. *Not my style, but here it is:
>
> > Whole white onion, chopped
> > 1 each red, yellow and orange bell pepper, chopped
> > Half a celery head, chopped
> > About two cups carrots, shopped
> > 4 whole bay leaves
> > 1 stick butter
> > 2 tbsp olive oil
> > 1/2 lb mexican chorizo
> > 1 lb andouille sausage, sliced
> > 1 & 1/2 lb shell-on shrimp
> > 1 cup clam juice
> > 1 qt. or 48 oz. can chicken broth
> > 3 cups brown extra long grain rice
> > 2 - 12 oz. cans kidney beans, washed and drained
> > 8 roma tomatos, quartered
> > 1 cup sugar snap peas, ends removed
> > 6 cloves fresh garlic, peeled
> > 1 jalapeno, sliced
> > 1 tbsp paprika, hungarian half-sharp
> > 2 tsp himalayan crystal or sea salt
> > Preheat oven to 450. Melt butter and olive oil in a dutch oven on
> > stovetop, add bay leaves and spice mixture, onion, celery, peppers.
> > Sweat veggies until water evaporates and translucent (about 20 min)
> > over med-high heat. Render chorizo in separate pan. Add chorizo to
> > pot, along with rice and stir to coat with veggie mixture. Add chicken
> > stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
> > on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
> > peas and beans. *Continue cooking in oven for 30 min. *Let rest and
> > serve in bowls.
>
> > I think that I'd pick out the snap peas.
>
> > --Bryan
> > * * * * * *Visit Bobo Bonobo's Mortuary and Sausage Emporium
> > * * * * * *On the web @ *http://MySpace.com/BoboBonobo
>
> Nice recipe, but the kidney beans sound out of place. *How was it?

I didn't eat it. It was just an emailed recipe. My nephews both
enjoyed it.
>
> Becca

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo