Eat This: Jambalaya with Shrimp and Andouille Sausage

Jambalaya With Shrimp and Andouille Sausage

I love New Orleans and all the food associated therein.  One of my favorites is Jambalaya. I’ve had so many variations over the years, but this one is a real favorite and so easy. This recipe was adapted from food.com – Check out their recipe for “Jambalaya With Shrimp and Andouille Sausage”  I made a very few minor tweaks and this turns our really nicely.  You will note the addition of the “heat” via the Jalapenos.  I like spicy, so temper accordingly. 

Serves: 4 very hungry people.

Ingredients

 

Ingredients:

2 tablespoons olive oil (I use EVOO because I like the flavor)
1 cup chopped onion (use the most flavorful – I think a nice yellow is best)

1 large minced shallot (It gives another layer of flavor)
1 cup chopped red, orange or yellow bell pepper (I don’t like the taste of the green ones – too strong)
1 tablespoon minced garlic (I use 1 tablespoon of a roasted garlic puree from NapaStyle.com)

1 (or 2) large seeded and minced Jalapenos
6 ounces Andouille sausages, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika (I use a smoked Hungarian paprika)
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups chicken broth
3/4 cup water (or white wine)
1 tablespoon tomato paste (I used a sundried tomato puree instead)
1/2 teaspoon hot pepper sauce (I really like Tabasco Chipotle)
1 (14 1/2 ounce) can diced tomatoes, un-drained (I used the ones with garlic as well)
3/4 lb peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley (I substitute 4 green onions very thinly sliced)

Directions:

Step 1

1. Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, minced Jalapeno(s) and sausage; saute 5 minutes or until vegetables are tender.

Step 2

2.  Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.

Step 3

3.  Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.

Cover, reduce heat, and simmer 20 minutes. NO PEEKING – let it simmer covered and don’t lose the steam and heat.

Step 4

4.  Add shrimp (I drop them on the top and immediately cover to let them steam; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley (or green onions).

Eat!

Serve with a crisp white wine and an arugula and shaved Parmesan salad with a vinaigrette. Delicious.

#boxofawesome: November's Bespoke Post Shipment

Bespokepost.com

I've told you all before how much I enjoy my monthly "Box Of Awesome" from BespokePost.com.

This month is no exception.  Photos below from me, the description from the website.  If you like a little surprise each month, try it out!

On my kitchen island.

This month we're laying out the ultimate spread. These select small-batch producers help you host the holidays or quell that late-night crave.

Natural slate cheeseboard, complete with chalk!

Natural Slate Serving Board, 10"x14", Brooklyn Slate
Sourced from a family quarry in upstate New York, this hand-cut, rough-edged slate slab provides a distinctive, rustic surface for serving your favorite cheeses and charcuterie. Clue your friends into what's what using the included soapstone chalk.

EVOO and Balsamic Vinegar from Old Town Oil

Manzanillo Extra Virgin Olive Oil, 5 oz, Old Town Oil
Bread has met its match. Old Town Oil sources its products from the best vineyards. Manzanillo extra virgin olive oil balances classic olive flavors with a big finish.

Barrel-Aged 18-yr Style Balsamic Vinegar, 5 oz, Old Town Oil
The Reserve balsamic is barrel-aged with the texture of honey, the complexity of a great single malt, and an unreal sweet tanginess. It's good on salads, meats and even strawberries.

Smokra!

Smokra, 15 oz, Rick's Picks
Punch up your spread. Spanish smoked paprika gives this okra a deep, zesty flavor. Eat it with salami or on its own, but whatever you do, don't throw out the brine. It can be used as a marinade or to concoct a spicy cocktail.

Hand Made Salami

Casalingo Handcrafted Italian Salami, 5.5 oz Creminelli
Add some muscle to your meat. Salame Casalingo is this award-winning artisan shop's specialty. With subtle hints of salt and pepper, owner Cristiano Creminelli does not rely on heavy spices; it instead derives flavor from the heritage pork through his family's age-old curing process.

Bourbon Brittle, Buffalo Trace
Smoky and sweet - a different take on traditional peanut brittle. The oldest continuously operating Bourbon distillery in America, Buffalo Trace produced during Prohibition in order to make whiskey for "medicinal purposes."

Good Eats: Caprese Reimagined

My favorite warm weather salad is the classic Caprese.  Vine ripened tomatoes, Buffalo mozzarella, basil and EVOO.  Instead of the usual "stack it up and tear it down" variety ..

Classic Caprese Salad

... I like to do a "put it all in a bowl" variety.  I dice up the tomatoes and mozzarella, roll up the basil and cut in "chiffonade"  - long thin strips.  I added some fresh oregano from the backyard planters where the basil came from, some roasted garlic grey salt I buy from NapaStyle.com, throw in some EVOO and black pepper... delicious.

My Caprese Salad

Good Eats: Friday Night Quick Dinner

Friday, the end of the week.  Sometimes it's just too much at the end of the day to want to cook a meal.  Luckily, I live close to a pretty decent grocery.  I wanted something easy.  Shrimp. Fast cooking. Delicious. Easy to prepare.  So here's what I cooked last night!

I sauteed a pound of peeled and de-veined jumbo Gulf shrimp in a little EVOO.  When they were almost done (PLEASE Do NOT overcook them or they turn into little erasers and should not be eatcn... ever) I removed them to a bowl and let them rest.  I added chopped garlic and an entire bag of pre-washed baby spinach to the pan along with about a quarter cup of sundried tomatoes packed in olive oil, some cracked red pepper (to taste) and sauteed until the spinach was wilted.  A quarter cup of a dry white wine (a decent chardonnay worked pretty well) added to the mix, add back the shrimp and serve immediately over whole wheat angel hair pasta with some Parmigiano-Reggiano. Delicious. Amazingly easy. Endless variations.  Try it.