The coolest set of guys in the world who makes everyone smile when depressed . Once
you meet him, you will want to be his friend right
away. He is super cute and very good-looking. He Enjoys spending time with his girl and lady friends... He enjoys rapping most of all and enjoys listening to music Every girl secretly wishes that he
could be her boyfriend... He hates haters and people who talk bad about
others... He's not very outgoing but when he does he makes it worthwhile... He's also one of those guys who knows how to treat a girl...he's
perfect. In his own little way.
you meet him, you will want to be his friend right
away. He is super cute and very good-looking. He Enjoys spending time with his girl and lady friends... He enjoys rapping most of all and enjoys listening to music Every girl secretly wishes that he
could be her boyfriend... He hates haters and people who talk bad about
others... He's not very outgoing but when he does he makes it worthwhile... He's also one of those guys who knows how to treat a girl...he's
perfect. In his own little way.
by Urban_Jay November 27, 2011
Get the Jamaul mug.When one unwittingly opens a Myspace page and is surprised by the music loaded onto the profile. This usually occurs when the subject's speakers are at an above normal volume, but wasn't previously listening to something. Often a furious and spastic search ensues to close the offending page.
In some cases, a Myspace profile will have more than one song loaded onto it. The resulting sound can be described as no less than an aural car accident.
In some cases, a Myspace profile will have more than one song loaded onto it. The resulting sound can be described as no less than an aural car accident.
I opened her myspace up and went back to finish the e-mail I was writing, only to have a good 20 seconds of Fall Out Boy at an earsplitting volume.
Cracker got Jambushed!
Cracker got Jambushed!
by zak Stevens October 1, 2007
Get the jambushed mug.JAMBALAYA
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 <jahm-buh-LIE-uh> or <jum-buh-LIE-uh>.
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.)
In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.
Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.
In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)
Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.
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.
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 <jahm-buh-LIE-uh> or <jum-buh-LIE-uh>.
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.)
In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.
Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.
In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)
Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.
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 350°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.
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 350°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.
by Angeli June 12, 2005
Get the jambalaya mug.by Mark Snicher April 5, 2005
Get the jambouli mug.by Kody B August 3, 2004
Get the jambuster mug.An unincorporated community in the eastern portion of San Diego county. It's bordered by Spring Valley and Rancho San Diego . There's not too much to do there but it has its perks. Namely, not having people around if you consider that a perk. Jamul is actuall bigger than El Cajon area wise, but population wise it is much smaller. Jamul doesn't have much identity and some people living in El Cajon haven't even heard of it. If you go anywhere in San Diego county that isn't East County no one will know will have heard of Jamul.
guy from Del Mar: so where are you from?
guy from Jamul: this place in East County called Jamul.
guy from Del Mar: never heard of it.
Guy from La Jolla: me neither
Guy from escondido: same
guy from National City: same
Guy from Mission Valley: same
Guy from Santee: oh i know where that is. sorta
guy from Jamul: this place in East County called Jamul.
guy from Del Mar: never heard of it.
Guy from La Jolla: me neither
Guy from escondido: same
guy from National City: same
Guy from Mission Valley: same
Guy from Santee: oh i know where that is. sorta
by steelecanyon October 16, 2009
Get the Jamul mug.Jamulous is a youtuber also know as Memeulous. His fans are called jammies and they also worship other youtubers including JamNE (WillNE), ImJaamexx (ImAllexx) and Jam Marriott (James Marriott). Jam Marriott is the leader. Recently Jamulous did an eye reveal because he hit 4million subscribers on youtube.
by imellie May 1, 2020
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