There was sausage. There was shrimp. There were Costco Ancient Grains. What can I make? Jambalaya!! What is that you say…
Jambalaya is a Louisiana origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the “holy trinity” in Creole and Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.
Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine. Gumbo uses similar sausages, meats, seafood, vegetables and seasonings. However, gumbo includes filé powder and okra, which are not common in jambalaya. Gumbo is also usually served over white rice, which is prepared separate from the rest of the dish, unlike jambalaya, where the rice is prepared with the other ingredients. Étouffée is a stew which always includes shellfish such as shrimp or crayfish, but does not have the sausage common to jambalaya and gumbo. Also, like gumbo, étouffée is usually served over separately prepared rice.
Shrimp and Sausage Jambalaya (for TWO people, half the recipe!)
- 12 ounces sausage, sliced into 1/4″ slices (Costco Kielbasa works just fine)
- 2 cups of peeled, deveined shrimp
- 4 cups of chicken broth or stock
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium onion, diced
- 1 cup of instant rice/ Ancient Grains
- 2- 14 oz. cans of petite diced tomatoes
- 3 tbsp extra virgin olive oil
- 1/2 tsp of dried oregano
- 1/2 tsp of paprika
- 3 cloves of minced garlic or 1/2 tsp garlic powder
- 1 bay leaf
- salt to taste
- freshly cracked black pepper
In a large stock pot on medium heat, add olive oil, onions, peppers, garlic and the bay leaf. Cook for 5 minutes covered.
Add tomatoes, sausage, chicken broth or stock and remaining seasonings and cook on medium heat for 25 minutes.
Add instant rice (here I used Costco’s Ancient Grains) and shrimp. Stir and cook for 5 minutes or until rice is tender and shrimp turns orange. Cover and let stand for 10 minutes.
Canadians…Are you tired of turkey already? Try this easy one for something different.
Skillet Italian Sausage and Peppers with Penne
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
This comforting Italian sausage and pepper penne pasta is cooked in one skillet and comes together in 30 minutes or less for a quick and easy weeknight meal.
- 12 ounces whole-wheat penne pasta
- 1 pound Italian sausage links (1 package)
- 1 small green pepper, sliced
- 1 small red pepper, sliced
- 1 small yellow onion, sliced thin
- ½ cup red wine (merlot or pinot noir)
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 12 ounces water
- ½ teaspoon Italian seasoning
- 1 teaspoon sugar
- ½ teaspoon salt
- Parmesan Cheese for finishing
- In a large pot of salted water, cook pasta until al dente. Reserve starchy cooking water.
- Heat a tablespoon of olive oil in a large skillet over a medium-high heat. Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
- In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
- Return sausage back to the pan and deglaze with red wine.
- Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt. Stir to combine.
- Bring to a boil and then reduce to a simmer. Simmer for ten minutes.
- Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
- Season with salt and pepper and garnish with grated Parmesan cheese.
Think this is great for all of you vegans…right Jaromey?
Brown Rice Salad
- For the salad
- 1 1⁄2 cups brown rice
- 1 red pepper chopped
- 1 green pepper, chopped
- 3 spring onions, chopped
- 1⁄2 cup raisins or 1⁄2 cup sultana
- 1⁄2 cup cashews or 1⁄2 cup peanuts
- For the dressing
- 1⁄2 cup olive oil
- 2 tablespoons soya sauce
- 1 crushed garlic clove
- black pepper
- Cook brown rice until tender, allow to cool.
- To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
- In a large bowl add the rice and all other salad ingredients.
- Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
Trying out a new look for 2015…hope you like it!
We were in Cuba in February and came to enjoy the red beans and rice. Looking for a similar dish, I found a recipe for Cajun Red Beans and Rice on my friend Kevin’s site www.closetcooking.com
I used a smoked pancetta as Andouille is not common down here. The flavour was great. This recipe makes enough for four hungry people!
Cajun Red Beans and Rice (adapted from http://www.closetcooking.com)
• 2 tablespoons oil
• 1/2 pound Andouille sausage or smoked Pancetta (cut into small pieces)
• 1 cup onion (diced)
• 1/2 cup celery (diced)
• 1/2 cup green pepper (diced)
• 4 cloves garlic (chopped)
• 4 cups chicken broth or chicken stock
• 2 (19 ounce) cans red beans (rinsed and drained)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 bay leaves
• salt and pepper to taste
• 4 cups cooked rice (I like to go with Basmati)
1. Heat the oil in a large sauce pan over medium heat add the sausage and sauté until lightly golden brown, about 5-7 minutes, and set aside.
2. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.
3. Add the garlic and cook until fragrant, about 1-2 minutes.
4. Add the stock, beans, sausage/pancetta, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
5. Reduce the heat to medium-low and simmer covered for at least 1 hour
6. Remove the bay leaves.
7. Mash or puree about a quarter of the beans if desired.
If you feel there is too much liquid, just let it simmer down.
Just before serving add the cooked rice.
My mom used to belong to the Women’s Institute when I lived on the farm. This salad often appeared at family functions with different variations. I was surprised to see it again at a recent birthday party, brought along by our friends Jack and Carlos. This was Jack’s version. If you leave out the bacon it is VEGAN!
Chop up romaine lettuce and spinach and place in the bottom of a 9 x 13 Pyrex dish.
Add the following in layers –
1 cup shredded celery
6 hard boiled eggs chopped
10 oz. frozen peas
1/2 cup chopped green pepper
8 green onions sliced
6 oz. sliced water chestnuts
8 slices of cooked and crumbled bacon
Dressing – 1 cup mayonnaise + 1 cup sour cream + 2 Tablespoons sugar. Spread the dressing over the bacon layer!
Top with –
1 cup grated medium cheddar
8 slices cooked and crumbled bacon.
Cover with Saran wrap and place in refrigerator for 24 hours!! Trust me on this one…it sets better…
When ready to serve cut into squares and place on chilled salad plates.