Bun’s “Twice the Spice” Cajun Jambalaya

As a chef and connoisseur of the spiciest of spicy foods, I’ve whipped up my latest and greatest new recipe: “Twice the Spice” Cajun Jambalaya. This dish is hardy enough to fend off the toughest colds, and strong enough to warm any heart. My patrons are always clutching their chests and tell me how their hearts are burning.

Antelope Shank cut into ¼ inch slices.
Wild Onion diced
Potion of Vitality
Tomato Sauce
Dragon Peppers
Finger Shrimps
Sticky Rice
Firepot

You wanna start by the tenderizing the antelope shank before you cut it into ¼ inch slices. Saute the meat with the diced onion, and Dragon Peppers. Don’t be afraid to punch it up with some dragon pepper seeds! Add a potion of vitality, and a little bit of tomato sauce. When this mixture starts to boil, add the Raw Sticky Rice. This is when you want to slowly pour the contents of your Firepot in. Store bought Firepots are good, but to really get fresh Firepot, you need bludgeon your own Wisp. I recommend a Bomb Frypan! You want to stir every 5 minutes, letting the rice cook and simmer. Towards the last 5 minutes, you want to add the shrimp. Serve with strength and conviction!

My Jambalaya packs a powerful kick going in and coming out. Speaking of which, unfortunately after the food effects wear off, you may take some burn damage over time.