Joaybear Recipe Reviews (Pg. 1) - (15681479)

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Shrimp, Sausage, and Fish Jambalaya

Reviewed: Apr. 24, 2013
Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute the sausage as it already has enough. I prefer a pure pork smoked sausage for this dish, but recognize that if you are not in south Louisiana, it may be difficult to obtain. Try an independent meat market and you may get lucky. I highly recommend stirring the raw rice in before adding your liquid--stir until every grain is coated with the oil from cooking the meats and seasonings; this will make the rice less sticky in the finished product. It is at this stage I would add in any seafood so that those flavors can mingle before the rice gets completely cooked. (After cooking rice for 25-30 minutes, there's no way you will get anything to "boil" again as stated in step 8.) Next, even "red" or Creole jambalaya is not usually this red; I have never heard of using tomato paste in place of tomatoes in jambalaya.
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Broiled Tilapia Parmesan

Reviewed: Apr. 29, 2013
Made this last week and it went fast. Really fast. It was also easy, and used ingredients that are usually on hand in my kitchen. I happened to have fresh basil so I substituted it for the dried and it added a very fresh taste to the dish. It is also important to use a quality parm for this dish to taste its best, but it will still be excellent if you use something like Kraft. I also seasoned the fillets with Slap Ya Mama seasoning blend before sliding them under the broiler. So good!
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Easy Shake and Bake Chicken

Reviewed: Sep. 10, 2013
Need it low carb? Substitute soy flour for the all-purpose flour and you're good to go! I've been making my own version of this for a few years using Slap Ya Mama seasoning and it's a favorite in our house. Works for pork chops, too.
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