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Mississippi Sloppy Joes

Mississippi Sloppy Joes

main dish
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 Mississippi Sloppy Joes
Dave Lampe's highly acclaimed and world renowned recipe
Mississippi Sloppy Joes
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Mississippi Sloppy Joes
Instructions
  1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring often until softened, about 2 minutes. Add ground beef and cook, crumbling with a spoon until browned and crumbled, about 5 minutes.
  2. Add ranch seasoning, au jus mix, pepperoncini, pepperoncini brine, water, and pepper, and stir to combine. Bring mixture to a simmer. Reduce heat and simmer until thickened and saucy, 5 to 7 minutes.
  3. Divide mixture among buns and serve immediately.
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Ed’s Kicked-Up Jambalaya

Uncategorized

original Recipe courtesy Emeril Lagasse, 2000, found on Food Network website
— Serves 4 couples or 6 hungry KYEOYF’ers

The recipe below is my modified version so you can make everything up a few days ahead of time. I think this actually lets all the flavors meld and mellow… but what the hell do I know! Also, the recipe below is for a single batch. I doubled it for KYEOYF.

Ed

Print Recipe
 Ed’s Kicked-Up Jambalaya
Servings
Ingredients
Emeril’s ESSENCE Creole Seasoning
Servings
Ingredients
Emeril’s ESSENCE Creole Seasoning
Instructions
  1. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later, much later.
  2. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside.
  3. Add sausage and cook until browned.
  4. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 5 minutes.
  5. Add tomatoes, chicken stock, and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 15 minutes.
  6. Remove chicken, pull from bones and break into smaller pieces, return meat to pot. Continue to simmer 30 minutes.
  7. If serving immediately, cook rice according to directions, reserve for serving Jambalaya over. Otherwise, stop here. Cool and refrigerate Shrimp and Jambalaya mix to be used another day.
  8. Add green onions and parsley to Dutch oven, and continue to simmer, covered, for another 10 minutes.
  9. Add Shrimp. Remove from heat and let sit 10 minutes before serving over rice.
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