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Remember the "What's fer Supper?" Segment of Southern Sports Tonight with Max Howell?

Well I do. One of the biggest crimes committed by the Internet was the killing-off of sports radio shows like this one. It was awesome. And the best segment, Ole Miss coverage be damned, was Max Howell's "What's fer Supper?" Well, I was so proud of my dinner last night, that I'm writing about it. It's still July, so I'll post whatever non-sports garbage I please, thank you very much. So press play on the video, and remember how appetizing a cathead biscuit could sound when Max was drawling about it over the radio... Recipe after the break.

Whiskey Wednesday's Better-Than-LSU's Jambalaya


1 package of hot smoked sausage, a pound or so
1 pound raw shrimp, peeled, de-veined, drained

1 red bell pepper
1 green bell pepper
1 poblano pepper
2 banana peppers (fresh, not pickled)
1 jalapeno pepper
1 large yellow onion
4 large cloves of garlic
1 can diced tomatoes (14.5oz), drained

2.5 cups of long grain white rice

2.5 cups of chicken broth/stock OR a few chicken bullion cubes (I used one can of stock and some bullion cubes mixed with water; that's all I had)
2 shots of vodka, bitch
2 cups of water

Louisiana Hot Sauce (or similar)
Ancho chili powder (farmer's market. it's the fucking bomb)
Salt, pepper
Oil: olive, veggie, whatever


1. Crack open a beer. Start drinking it. Peel the skrimps and chop the sausage while heating some oil in a big-ass pot. Turn the stove burner almost all the way up, then throw in the sausage. Start chopping onions, peppers, and garlic. Let the sausage brown and sear pretty well, you want some charred residue on the pot.

2. Remove sausage, set aside, throw a tad more oil in (carefully) and turn the heat down to medium. Throw them skrimps in dat pot, playa!!!@ Stir the shrimp around, adding a coating of Ancho powder. Don't cook them too much, you'll add them back in the pot later... Remove the shrimp.

3. Add the chopped onion, take the burner back up to high heat. Spend about 10 minutes getting the onions pretty soft and clear, stirring to keep them from burning to the bottom. Add the garlic, then the peppers, then the tomatoes, taking a minute or two between each addition.

4. Add all of the liquid ingredients (and bullion, if you used it). Add salt, pepper, hot sauce, a good bit more ancho, and any other spices you might find interesting. Deglaze the pot. Get all that good-ass burnt shit off the bottom. Bring to a boil. Add the sausage and the rice. Stir it around a bit, reduce heat to medium, let it reduce to a decent simmer, then cover for about 15 minutes. Don't touch it. After 15 minutes, stir the shrimp back in, and try a bite of rice to see how tender it is. Re-cover the pot and cook for 5-15 more minutes based on how the rice is doing.

5. Crack open another beer (you're on your 4th now, right?). Get a bowl. Prepare to have your fucking mind blown.