Looks great!
Have not made that in a long time.  A good winter dish.
The recipe we use is from Ralph and Kacoo's, a restaurant in 'Nawlins.

This is one of my favorites, "Shrimp Poached in Coconut Milk With Fresh Herbs". I modify it somewhat by sous viding shrimp, adding various vegetables (green beans, peas, carrots and mushrooms) and adding curry powder and yellow curry paste. Last night's version was especially good. Served over Jasmine rice.

Another favorite is Tamale pie. For this version I used pulled pork, the recipe yielded two this size. The one shown is ready for freezer, we ate the other one for supper and next day lunch.

Note. the mesh lines are from vacuum bag

Tamale Pie is a great dish, I had a bit of an issue last time I made it as the masa did not come out well.  Yours looks much wetter!  Or do you just use corn meal?

Vacuum sealers are such great tools.  We use ours a lot.

Via PM Bob requested a copy of my poached shrimp recipe but I could not find a method to attach a file on the PM respond page so here it is.

Thanks. I am going to try that.

Bent's Andouille sausage inspired me to make semi-homemade jambalaya.  I chopped and sautéed onions and green bell peppers, cut up some chicken thighs, cleaned a few shrimp and cut up his sausage.  Then I used a box of Zatarains Jambalaya rice mix so I did not have to make a base.  Was pretty easy and has turned out well I think.

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Love Jambalaya.  Haven't made it in ages.
We have a cook book from a restaurant in New Orleans, Ralph & Kakoo's.
Great recipes, but you have to dial them back as they are for large quantities.
Jambalaya and Hush Puppies are our favorites in it.

Love Jambalaya.  Haven't made it in ages.
We have a cook book from a restaurant in New Orleans, Ralf & Kakoo's.
Great recipes, but you have to dial them back as they are for large quantities.
Jambalaya and Hush Puppies are our favorites in it.

I miss eating at Ralf & Kakoo’s.  Good eats!

When I lived in Texas, they had a restaurant about an hour from our house.
Not the same as the one New Orleans.  Closed down now.

Looks terrific!!!
Hardcore Texans would call that soup because it has beans.
I usually make chili with beans too.

Hard core Texans would call it STEW!

The Jambalaya was delicious!

Looks terrific!!!
Hardcore Texans would call that soup because it has beans.
I usually make chili with beans too.

Hard core Texans would call it STEW!

Well then I guess it depends on what hardcore Texan you talk to.   Haha

I some how missed this on the 1st go. The reason I like gumbo more is that it always seems to have more broth.  I really like the looks of this, maybe I will start making Jambalaya without rice and serving it over the rice!

My hand at jambalaya.