This week has just gotten officially crazy. After speaking with one of my editorial contacts at Avalon today, I’ve promised to prepare a book proposal over the next week (or two, if necessary), so I won’t be able to devote as much time to blogging as I’d like. Given the upcoming frenzy that will be my schedule, my hubby has generously offered a guest post for today. It only makes sense since he’s the chef in the family – and I’ve often featured his food for “Monday Munchies.” So, with that, I turn over the reins to Dan. Enjoy the yumminess!
Hey, everyone! I'm glad I could help Laura out with her blog this week. It’s given me a kick in the rear to get moving on my Wooing with Food blog. Originally, I thought my target audience would be guys who don't know how to cook, but I quickly realized that anyone can woo with food, so this and the other recipes I’ll be posting are geared toward anyone wanting to woo over someone with their culinary chops. This also applies to wooing over that significant other's friends and family, so the recipes are sometimes geared toward more than two servings. So, enjoy the jambalaya recipe and check out my other recipes, which will be posted once a week.
Jammin’ Jambalaya – Cajun/Creole Style
Like so many things, I like to mix the Cajun and Creole styles to make my Jambalaya. Cajun tends to be based on a roux and have chicken and andouille sausage, while Creole tends to have tomatoes and shrimp... I love this mix. It’s just spicy enough to heat up the dinner conversation.
Also, most of the recipes I give make three to four servings, so if you aren't cooking for more than one other person, you should have leftovers.
8 oz. Smoked Sausage (sliced)
4 oz. Ham (¼” cubes)
16 oz. Shrimp (peeled/deveined)
4 oz. Chicken Breast (¼” cubes)
Medium Onion (chopped)
½ cup Green Pepper (diced)
½ cup Red Pepper (diced)
½ cup Parsley, fresh (chopped)
2 Celery Ribs (chopped)
3 Garlic Cloves (minced)
15-oz. can Petite Diced Tomato (don’t drain)
1 tsp Dried Thyme
2 Bay Leaves
2 TBS Cajun/Creole Seasoning (see this post on how to make this mix)
¼ cup Extra Virgin Olive Oil
2 cups Instant Brown Rice (uncooked)
1 tsp Salt
½ tsp Pepper
¾ cup Water
In a large frying pan, over medium-high heat, brown the Sausage and Ham. Set aside once browned.
Add Olive Oil.
Stir so the Garlic does not burn.
Add Chicken and Shrimp.
Sprinkle 1 TBS of Cajun Seasoning over everything.
Cook for 4 minutes, stirring to avoid burning.
Reduce heat to Medium.
Cook for another 3-4 minutes until Onion becomes translucent.
Add Green Pepper, Red Pepper, Celery, Diced Tomato, Thyme, Bay Leaves, Sausage, Ham, Salt, and Pepper.
Bring to a boil.
Cook for 5 minutes, stirring.
Stir in the Water, 1 TBS of Cajun Seasoning, and Rice.
Cook covered, for 20 minutes.
Remove cover and turn heat up to Medium-High.
Cook for another 5 minutes or until most of the liquid is gone.
Turn off heat, remove Bay Leaves, and let it set for 5 minutes before serving.
Four Heaping Servings
Serve with some Corn Bread (muffins or standard), and some slices of Green and Red Pepper. Garnish with a sprig of Parsley. You can also have a bottle of Tabasco sauce at the table for anyone wishing to kick it up an extra notch.
If the weather is hot, ice-cold Beer goes best with this dish (nothing too dark) or, if you want Wine, a chilled bottle of white.
16 hours ago