Hinsel’s Seafood Jambalaya

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Jambalaya is a New Orleans tradition that originated in the Caribbean islands and it related to the dish known as paella. The many variations of this dish are a direct attempt by Spanish settlers to make paella in the new world where saffron was not readily available; tomatoes became a substitute for the costly seasonings traditionally used. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish.

Creole jambalaya, or red jambalaya as it is called by Cajuns, is found primarily in and around New Orleans, where it is simply known as ‘jambalaya’. Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.


Here’s how to make it! Recipe inspired by June Scott, prepared by Hinsel Scott.

1. Cook onions, garlic, green pepper and celery (trinity) in bacon drippings or cooking oil until onion is browned.

2. Add parsley, ham, thyme, and bay leaves.

3. cook 5 minutes, stirring often.

4. Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water.

5. Simmer 5 minutes.

6. Add rice.

7. Reduce heat and simmer, covered for 30 minutes.

8. Add shrimp and smoked sausage.

9. Cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.

10. Season to taste with salt and more hot sauce.

This is one of my most favorite dishes to make for parties, or for the holidays – it’s a nice and more simple way to get a little cajun flavor when you are low on cash for seafood (cuz you can always add more rice!) or just don’t want to anger the creole gods by making a less than perfect gumbo. 😀

*edit: Some folks have brought to my attention this recipe lacks exact measurements…

Let me say this: I don’t remember ever seeing grandma measure nothing, else she was baking (at which she was a *master*). This kind of cooking was just in her blood.

How much rice? Well, enough to “take care” of the water. How much garlic? How much you like, honey? That’s what she’d tell you if she was teaching you to make it; that’s pretty much the instructions I have in this old family cookbook. 🙂

Don’t worry, there is a ray of hope here. I will now provide for you a slightly different recipe (say hey to Ocean Springs, MS) .

1-2 quarts shrimp (peeled)

Chop: 1 large onion, 3-4 stalks celery, 1 small bell pepper, garlic.

Simmer in water until tender, no grease.

Add: 1 can tomato soup, sauce or paste, 1 can of water, 2-3 bay leaves, salt pepper to taste,1 teaspoon “cajun” seasoning

Simmer on low.

Add Shrimp.

Cook rice (2-3 cups?) and then add to simmering shrimp – add enough rice to take care of the liquid.

Stir ONLY once.

Keep on low.

That’s the only other recipe for it I know – hope it helps! – and if you make it send pictures!! Always love seeing other foodies dishes!

Posted on December 5th 2023 in foodie foundation

Hinsel’s One Gallon Gumbo

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Being from New Orleans, this recipe is a real taste of home!
There’s nothing on a cold day better than a big hot bowl of seafood gumbo to warm your belly and your soul! It’s quickly becoming a Christmas tradition around my house, but any time of year is a good excuse for gumbo.

Traditionally it’s a great way to get folks to stop in and pass some time! Just let everybody know you’re putting a pot of it together and the only way they’re getting some is to come pay a visit and you’ll have a full house for sure!

This particular recipe is based on my great great grandmother’s ( Mammaw as she was known!) recipe that originated in Ocean Springs Mississippi in 1935 and was later written down in 1977 by my grandma June Scott. It’s got a few changes that I made myself (like the choice of linguica over andouille sausage ) just to make it my own and as the original recipe made a whopping FIVE GALLONS I’ve trimmed this down a bit for smaller portions. I’d say this recipe makes about 15 good sized bowls depending on how much rice you serve it over.


Makes 1 gallon

1 medium bell pepper
2 stalks of celery
1 medium white onion
1/4 bunch parsley
1 cloves garlic

1 link linguica sausage
1 handful of Okra
1 lb of ground beef
1/2 cup grease
1/2 cup flour

4oz tomato paste
3 bay leaves (cracked)
1 tsp file gumbo powder
2 lbs peeled raw shrimp
1 lbs crab meat
Salt and pepper to taste
1 gal water or crab stock

You’re going to start by browning up your hamburger meat. Cook until done and SAVE THE GREASE! You will need it for the roux.

Go ahead and cut up your vegetable ingredients (trinity etc) and set them aside in a bowl.

Make a roux using the grease from the ground meat. You may not have quite enough so feel free to cook up some bacon and use that grease or use shortening. I cut my grease about half hamburger half bacon and it made it wonderfully smokey!

If you are not familiar with making a roux, here’s a video from Justin Wilson! Study up! Roux is what takes your gumbo to flavor bayou!

Roux Progression

You must stir this gumbo almost constantly until you add the stock/water but it is worth it! Once your roux is as dark as you like add in the cooked ground beef, cut up vegetables and let cook until the onions start turning translucent. Add in your stock/water. If you’re going to use water you can skip making stock but making your own crab stock or using some from the store adds a whole other level of flavor to this dish.

Let this cook for about 10 minutes before adding file powder, (cracked) bay leaves, okra, and tomato paste. Stir and cook for another 10 minutes.

Add your raw shrimps, sausage, and crab meat. Let this cook on a slow simmer for about 45 minutes. Serve over white rice or eat like a soup! YUM!

This recipe is delicious but like most soups and stews it’s even better the next day!

In addition, if you find you’ve made too much it freezes well so just put some in containers by the second day if it looks like you made too much. When you’re ready to eat it just take it out of the freezer and put it in a pot on low to defrost until it’s warmed through and enjoy again!

Posted on December 5th 2023 in foodie foundation
Copyright © 2020 hinsel.
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