The act of vomiting while simultaneously ejaculating. When done, the duo mixes in mid air and lands on oneβs chest. This combination resembles Jambalaya and is ready to eat right away. Eat while itβs hot!
Last night I was bored, horny, and hungry so I made Chest Jambalaya to solve all my problems.
Typically occurs when a girl is going down on you, and she inadvertently gags while sucking on your balls. While gagging, her gag reflex causes her to regurgitate and throw up on your package as you cum; and in the process, cannot stop cumming during ejaculation.
DB 1: "So what happened last night with that Biddy you took home from Libby's?"
A versatile Creole dish, Jambalaya is a combination of cooked rice and a variety of other ingredients. It may include tomatoes, onion, green pepper, meat, poultry, and/or shellfish
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This first one uses both tomatoes and chicken stock, and is a New Orleans Creole-style "red" jambalaya, as opposed to one made with only stock, a more Cajun-style"brown" jambalaya (like Dee Gautreau's or Marc Savoy's).
By the way, it's pronounced or .
1 lb. boneless chicken, cubed; AND/OR
1 lb. shrimp, boiled in Zatarain's and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above
1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
1 lb. diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)
Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.
Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.
Serve with salad and French bread.
Chuck's Pasta Jambalaya
Decrease the chicken stock to 4 cups, use only 2 6-oz. cans of tomato paste and substitute one pound of rigatoni (cooked according to package directions) for the rice. Mix the sauce well with the pasta, place in a large baking dish and bake in a 350Β°F oven for about 10-15 minutes.
This is a fabulous variation, and I've decided that I may like it better this way than with rice. Use whatever pasta shape you like, but I like rigatoni best.