Jambalaya

Sausage and Shrimp Jambalaya

Jambalaya

  • Servings: 6 - 8
  • Difficulty: Easy
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It’s no secret that I have a bit of a love affair with Cajun/Creole cooking. I mean what’s not to love? The depths of seasoning, the seafood, different vegetable combinations and various meats used in this cuisine open up a whole world of possibilities. The only thing is—— What took me so long to post this recipe??

Now this particular Jambalaya is a marriage of the “King of  Bam” ( Emeril Lagasse) and mine with most of the credit going to Chef Emeril.

Here’s how we do this one.

Shopping List:

  • 3 tablespoons Canola Oil
  • 6 cups Vegetable stock or Water
  • 1 28 ounce can Diced Tomatoes
  • 3 cups Uncle Ben’s™ 5 Minute Rice
  • 1 bag 31 – 40 Shrimp – peeled, cleaned and tail off
  • 1 pound Andouille sausage – sliced on the diagonal and bite sized
  • 2 cups chopped Red Onion
  • 1 cup chopped Celery
  • 1 cup chopped Bell Pepper
  • 3 chopped Garlic cloves
  • 1 cup chopped Green Onions for garnish
  • 3 Bay Leaves
  • 3 tablespoons Smoked Paprika
  • 3 tablespoons Chipotle powder
  • 1 1/2 tablespoons dried Thyme
  • 1 1/2 teaspoons dried Oregano
  • 2 tablespoons Seasoned Salt
  • Ground Black Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large dutch oven heat the oil and brown the sausage in batches removing to a holding bowl.
  3. In the same pot add the onion, celery, peppers and seasonings mixing well. Cook for about 3 minutes
  4. Add the tomatoes, stock and sausage. Bring to a boil, turn off the heat, cover and put in the oven for about 35 minutes.
  5. Add the rice and shrimp and turn off the heat for another 5 minutes.
  6. Plate and garnish with the green onions if desired.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit 

Curried Mussel Chowder

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Curried Mussel Chowder

  • Servings: 4
  • Difficulty: Easy
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You don’t become a chef to become famous.

Eric Ripert

I think every home cook has the daydream of hitting it big on T.V. as the host of their own cooking show and having millions of adoring fans just gobbling up any and all recipes they showcase and I admit that I fall squarely in this group however being the practical person that I am I know this will never happen so I will be content with cooking the best food that I can for my family and friends and posting the pics to my blog in the hopes that others will enjoy it as well.

Shopping list:

  • 1 1/2 pounds frozen precooked Mussel meat
  • 4 cups Vegetable stock
  • 2 cups Milk
  • 1/4 cup Butter
  • 1 cup diced Potatoes
  • 1 cup chopped Leeks – white and light green only
  • 3/4 each finely chopped Celery and Onion
  • 4 tablespoons Yellow Curry powder (see cooks note)
  • 1/4 all purpose Flour
  • 1 cup Corn Kernels
  • 2 tablespoons chopped Cilantro for garnish

Putting it all together:

  1. In a stock pot or Dutch oven melt the butter and saute the onions for about 5 minutes. Sprinkle in the flour and whisk until blended. Cook the butter and flour for about 5 minutes but don’t let it brown.
  2. Pour in the vegetable stock and whisk until smooth. Add in the remaining ingredients except the Cilantro and bring to a boil. Reduce the heat and simmer (stirring occasionally) for about 30 minutes or until the vegetables are tender.
  3. Pour the soup into four individual bowls, top with some cilantro and serve.

Cooks note: For a milder curry flavour substitute Garam Masala for the Yellow Curry powder.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit