Monday, September 28, 2009

Monday Munchies: Guest Chef!

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.
Add Garlic.
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.
Add Onion.
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.


Strange Fiction said...

Okay Dan, that looks mouth wateringly incredible, and I so envy Laura right now.

Um, speaking of Laura... she could probably use a good foot rub right about now. :)

Lazy Writer said...

Thanks, Dan. Looks yummy! I can't wait to see the rest of your recipes. Tell Laura hello, and that we'll miss her.

Bane of Anubis said...

Laura, hope this portends something good... Dan, strong, strong work - thanks for the recipe.

TheWordWire said...

Oh how I miss the food in New Orleans! This just made my mouth water. And it's perfect timing to come across it... I'm headed to a Cajun themed party this weekend for which I have to make a dish. I think this one will knock folks off their feet. Thanks for the inspiration.

Martha W said...

Wow. Just- wow. I don't usually go for the spicy type of foods, but Dan, you have converted me! This recipe looks fabulous (both in print and picture). Yuuummm! Now I must go check out your blog... :P

You'll be missed, Laura, but for sure best of luck vibes are floating your way for the book proposal.

Becky said...

I made Jambalaya last night for dinner (and tart Michigan cerry crisp for dessert.... yum)!! That recipe sounds so rich! 4 different types of meat? WOW! I find that Jambalaya is one of those meals (like a lot of cajun/creole cooking) that is great for using up left-overs. I also tend to fuse several recipes together. I have 3 Louisiana cook-books (and the internet) that inspire me! Now if I could only get some good Boudin up here!

Good luck to Laura! Any time for Talley's this week?

Daniel Martone said...

Thanks everyone! I'll try to keep Laura fed during this project... she sometimes forgets to eat.

Becky, for extra kick I sometimes blacken the shrimp by itself and then add it to the dish. Actually, I have found myself doing that more and more in other cajun / creole dishes... it just kicks up the flavor a notch.

The next recipe I'll post on my blog, on Thursday, is called Summer Stew, but don't let that fool you, it is a hearty dish for cold fall days! Very tasty and a breeze to prepare!

Becky said...

Mmmm.... blackened seafood. YUM! Don't think I've had that since I left New Orleans many years ago. I've never tried it myself. But I worked at a cajun fast food joint many many years ago (in the Espanade Mall out in Kenner). They used to make blackened food, and even served their fries with the blackened seasoning Gosh I'm suddenly SOOO hungry! I think at the time they were a branch of "Drusillas" in Baton Rouge. In fact I just saw you can order the seasoning on-line. Got to do that!

Daniel Martone said...

Becky, my spice mix is good for doing blackened seafood and it has less salt than all of the ones you can buy... they all go overboard with the salt, it is something that is easily added, so why put so much into a spice mix?

Jeannie Campbell, LMFT said...

thanks for stopping by my blog, laura. i think most all characters--at least in some small way--are veiled versions of ourselves. :)

The Character Therapist

Anita said...

I hope Angelina Jolie isn't visiting this blog today--she might find your husband's skills irresistible and try to steal him away (though I'm sure he's made of stronger stuff than old Brad). Anyway, yum, yum, looks good. And you'll have to keep us posted about the Avalon stuff.

Laura Martone said...

Okay, I can't resist commenting on my own blog! Thanks to all of you for being so nice to my hubby...

Deb - It IS mouth-wateringly incredible, and I didn't get a foot rub last night (he did!), but we did take a dip in the hot tub!

Susan - All of Dan's recipes are good! (Thanks for missing me, but, alas, I didn't stay away for long.)

Bane - I hope it portends something good, too. I really want this travel guide contract!

Wordy - How serendipitous! I hope Dan's jambalaya is a big hit this weekend.

Martha - It's a delicious recipe, trust me. Say, thanks for checking out the hubby's blog, too. (As I said to Susan, I couldn't stay away too long, though I SHOULD be working. Thanks for the lucky vibes!)

Becky & Dan - Thanks for making me even hungrier. And, yes, Becky, I'm still up for Talley's. Maybe once the weather clears up?

Jeannie - Thanks for stopping by mine!

Laura Martone said...

Oops, Anita, I missed your comment.

I'd like to see ol' Angie try! Harumph! And I'll surely keep you posted about the guide!