Summer Jamaican 10 Speed Recipes

JAMAICAN 10-SPEED

Steps:

• Pour the Malibu rum, melon liqueur and creme de bananes into a highball glass filled with ice cubes.
• Add pineapple juice and 1 ounce of milk (or if you really like it sweet, only a splash of milk).
• Stir well, and serve.

SUMMER JAMAICAN 10-SPEED

Steps:

• Mix liquers and juice in glass.
• Fill remaining glass with half and half.
• Shake.

CREOLE JAMBALAYA

Steps:

• For the sauce:.
• Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
• Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
• Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
• For the Jambalaya:.
• Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
• Stir in hot cooked white rice.
• Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
• Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.