Andrew Murray Syrah Tous les Jours \u201917 (Santa Ynez Valley, CA) {for the wine video, click on this link http:\/\/summerofjim.com\/?p=110336<\/a>}<\/p>\n\n\n\n Ingredients<\/strong> Directions 2. Add all the ingredients (except for the shrimp) into the slow cooker and stir. 6. Serve over rice.<\/p>\n\n\n\n n.b.\u00a0<\/strong>With regards to the rice: \u00a0classically<\/em>, recipes call for rice to be cooked\u00a0with<\/em>\u00a0the ingredients, unlike Gumbo and \u00c9touff\u00e9e which is served\u00a0over<\/em>\u00a0rice. That said, I loved this atypical approach for Jambalaya. Next, the shrimp: the bigger the better.\u00a0 Also, I don\u2019t peel and devein shrimp before cooking.\u00a0 It\u2019s an excuse for me to plunge my fingers into the food.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" Jambalaya is a dish with West African & French Proven\u00e7al roots and tinged with a Spanish influence. The dish typically consists mainly of “meat” and vegetables mixed with rice. It\u2019s nearly impossible to exaggerate how great this recipe is, and more … Continue reading
<\/u><\/strong>The 2017 Syrah Tous Les Jours is supple, fruity and delicious, not to mention an incredible value. Dark cherry, plum, lavender and spice are all pushed forward. There is so much to like about the Tous Les Jours, including its modest price. Once again, the Tous Les Jours over delivers big time. 90pts Wine Advocate<\/em><\/p>\n\n\n\n
6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
2 boneless, skinless chicken breasts, cut into fork-sized chunks
1 lb andouille sausage cut into 1\u201d slices
1 large onion chopped
1 red bell pepper sliced
2 stalks celery thinly sliced
2 cups chicken broth
\u00bd tsp dried thyme
2 tsp dried oregano
1 tbsp Cajun seasoning
\u00bd tsp cayenne pepper
1 lb shrimp<\/p>\n\n\n\n
<\/strong>1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n
3. Cook on low for 7-8 hours, or on high for 3-4 hours.
4. Swim 3500 yds & walk 7 miles (or watch the football game)
5. In the last 15 minutes of cooking add in the shrimp<\/p>\n\n\n\n![\"\"](\"http:\/\/summerofjim.com\/wp-content\/uploads\/2020\/10\/jambalaya-rotated.jpg\")
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