\nGoodness! I\u2019ve had an exhausting week and I think my house is going to permanently harbor the stench of\u00a0cooking<\/a>\u00a0 onions<\/a>.<\/span><\/p>\n<\/div>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0I cooked a huge batch of\u00a0<\/span>jambalaya<\/a>\u00a0mix to freeze. While the idea of sitting down to a wonderful plate of \u201cinstant\u201d jambalaya sounds enticing, getting it to that point isn\u2019t so great.<\/span><\/p>\n<\/div>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0One day I am going to learn to chop and cook the onions in the outside\u00a0<\/span>kitchen<\/a>, then move the process indoors to my kitchen. Seems I have this revelation every time I cook onions. It has obviously yet to stick. I spent the better part of a day chopping many (lots and lots) onions in preparation for cooking. Once I finished up with the onions, I cubed two slabs of honey ham,\u00a0<\/span>chopped<\/a>\u00a0two packages each of Hillshire Little Smokies and\u00a0<\/span>Smoked Sausage<\/a>. With this huge pile of chopped ingredients taking up residence on my counter, I was ready to begin cooking.<\/span><\/p>\n<\/div>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0I tossed the onions into a huge pot and cranked up the fire (I think faster is always better \u2013 not so). So, with the candles burning and the windows opened to allow fresh air to penetrate the onion odor infested kitchen, I stirred and stirred and then stared at those onions willing them to brown and\u00a0<\/span>caramelize<\/a>\u00a0(oh me of little patience). Well, needless to say, no onion will caramelize before its time; and believe when I say – that onion had its own time table!<\/span><\/p>\n<\/div>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0The onions finally caramelized and it was time to toss in the chopped\u00a0<\/span>meats<\/a>. Gosh! Once the meat starts browning and blending with the onions, it is slap yo\u2019 mama good let\u2019s have a party time. Oh! My Goodness! You want to just grab a bowl and start dishing it up to eat! After the meat and onions were cooked and a little gravy was forming, I threw in the peeled\u00a0<\/span>shrimp<\/a>. A little more cooking and stirring and then it was \u201cgrab a bowl\u201d time.<\/span><\/p>\n<\/div>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0I put the rice to cook and sat down to enjoy my bowl of jambalaya mix thinking all is right with the world (and it sure is great to be from the South!)<\/span><\/p>\n<\/div>\n

Ingredients:<\/span><\/p>\n<\/div>\n

10 onions, chopped; 2 packages of Little Smokies and Smoked Sausage, chopped; 2-1\/2\u201d slabs of honey ham, 4 cups peeled small shrimp, \u00bd-teaspoon Zatarain\u2019s Liquid Crab Boil<\/span><\/p>\n<\/div>\n

How To:<\/span><\/p>\n<\/div>\n

Heat 2 tablespoons oil in the bottom of a heavy pan, add onions and cook until brown and caramelized. (I always sprinkle a little sugar over onions to help in the caramelization.)<\/span><\/p>\n<\/div>\n

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\nAdd chopped meat and stir. (See picture – sausage is sliced down center and down center again forming four links – slice – this will give you quarter pieces) Cook down. Drain any grease that has accumulated (sausage has lots of grease.)<\/span><\/p>\n

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Add peeled shrimp and \u00bd teaspoon liquid crab boil. Stir. Lower fire and let simmer. Add a little water if necessary.<\/span><\/p>\n<\/div>\n

\u00a0I do not normally add any additional seasoning because the meat helps to season the dish as well as the liquid crab boil.<\/span><\/div>\n

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To Do:<\/span><\/span><\/p>\n<\/div>\n

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At this point, you can either cool mixture and freeze or mix in cooked rice and enjoy. The mixture is also great on\u00a0French bread<\/a>\u00a0as a sandwich mix. Enjoy!<\/span><\/p>\n<\/div>\n

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*If you have any questions about the recipe, please leave me a comment and I\u2019ll try to clarify.<\/span><\/p>\n

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You might also enjoy Hubby’s Southern Pecan Pralines!\u00a0 Nielsen-Massey Madagasgar Bourbon Pure Vanilla Bean Paste<\/a><\/p>\n<\/div>\n