One Pan Jambalaya with Shrimp and Sausage

snow dog

It snowed today…again. And in the last 2 weeks school has only been open for 2 days. In other news, Travis built what he calls a “snow dog”. Which of our dogs does it resemble the most?

Randolph and our house

Our house from the road. Usually a pretty tropical scene but…ahhh…not today. But the boys had fun playin’ while I watched from the warmth of the passenger seat. We went for a drive to the oceanfront, had lunch at the only place open (which wasn’t a bad choice, my grilled chicken and bacon salad was delish) and worked from home. Travis made the snow dog around 5pm and I spent just enough time out there to take a couple pictures. Then I came in to start up dinner:

Kentucky bourbon sausage

onions, peppers, garlic and rice

jambalaya

jambalaya served up

One Pan Jambalaya with Shrimp and Sausage

  • 1 package (4 links) Niman Ranch Kentucky Bourbon Uncured Sausage (the best, they can be found at Whole Foods)
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red pepper, seeded and diced
  • 7-8 cloves garlic, minced
  • 1 cup organic jasmine rice
  • 1 – 28 oz can fire roasted tomatoes
  • 2-3 cups chicken stock
  • 2 teaspoons organic Worcestershire sauce (because no HFCS)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 cups frozen okra, defrosted
  • 1 pound bag uncooked frozen shrimp, peeled and deveined
  • kosher salt and freshly ground pepper, to taste

Method

  • Start by slicing the sausage links. I like them pretty thin. Heat a large, high sided, non-stick skillet on medium high heat and the sausage (without any oil). Let it cook for a few minutes without turning so they get color and brown bits start forming (see above). Stir to brown on both sides. Using a large spoon, remove the sausage from the pan and place in bowl. Reserve.
  • Turn the heat down a bit and add the EVOO, onion and pepper to the same skillet. Add salt and pepper. Cook until the onion is translucent and then add the garlic. Cook garlic for 30 seconds and add rice stirring to coat the rice with any pan juices and toast it a bit. Add tomatoes, chicken stock, spices and bay leaves and cook on low for 30-40 minutes.
  • Remove lid, stir, and add a bit more chicken stock if needed. I don’t like it dry but I also don’t want jambalaya soup! Add shrimp, sausage and okra and cook until shrimp is just done. Do not overcook shrimp or they will be rubbery (yuck). Check for seasoning, add more salt and pepper if needed, and remove bay leaves.
  • Serve up. If you like it spicy you can add a dusting of cayenne pepper or a dash a hot sauce on top!

**Easy defrost tip for the shrimp and okra: Place the shrimp in a large colander and rinse with water. Put the okra in a separate smaller colander and also rinse with water. Let them both sit out at room temperature while the rice is cooking and they should be ready to go once you need them!

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Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, peaches, banana, cinnamon, flax seeds and organic peanut butter

Lunch: Leftover tuna steak and noodles with kimchi on the side

Dinner: Spaghetti night! The noodles were DeBoles organic artichoke pasta (angel hair). The sauce was organic marinara from Fresh Market. The meat was garlic, parsley and orange zest sausage from Sausage Craft. Served with Whole Foods frozen Mediterranean blend veggies…corn, edamame, shredded carrots and broccoli…GOODNESS!

Monday

Breakfast:¬†smoothie with almond milk, blueberries, blackberries, banana, chia seeds, cinnamon and organic almond butter…very bitter…I think it was the blackberries

Lunch: General Tso’s vegan chicken (from Whole Foods) and edamame pods sprinkled with sea salt

Dinner: Alamo – chicken burrito (salsa, rice, black beans, guacamole, cheese)

Tuesday

Breakfast: smoothie with almond milk, blueberries, pineapple, banana, flax seeds and organic almond butter

Lunch: tuna and avocado sushi made with brown rice and red quinoa…from Whole Foods and eaten in the car on the way home from shopping!

Dinner: Sauteed turbo fish. It was on sale at Whole Foods and the fish-monger recommended it. It was ok but compared to all the fresh fish we had in the past month it lacked in flavor. Served with roasted brussel sprouts and quinoa mac-n-cheese

Wednesday

Breakfast: granola bowls

Lunch: Leftovers

Dinner: turkey meatloaf, potato salad (at Travis request…I ate only a spoonful) and peas

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, flax seeds, cinnamon, cardamom and organic almond butter

Lunch: Sushi from Ellwood Thompson

sushi

Dinner: Eat your greens Asian chicken salad

Devin and Randolph  Eat your greens salad

Friday

Breakfast: smoothie with almond milk, blueberries, banana, strawberries, navel orange, flax seeds, cinnamon and organic almond butter

Lunch: Chipotle burrito bowl. I tried the new vegan marinated tofu…de-lish!

Dinner: The Boathouse – raw oysters, a wedge salad and a fire-roasted crab, brie and asparagus pizza…all shared with my man!

Saturday

Breakfast: smoothie with almond milk, blueberries, banana, pineapple, flax seeds and organic almond butter

Lunch: scrambled eggs with mixed sliced mushrooms and goat cheese. I also ate some edamame a couple hours later.

Dinner: Kona Grill with friends! Happy 36th birthday Chris!!! 

Homemade Pizza Dough

homemade pizza dough

Yesterday Devin and Travis requested pizza for lunch. Travis purchased some locally made sausage at a farmers market a couple of weeks ago and it has been waiting in the freezer for the moment when we were ready to transform it into a pizza topping. I knew he wanted pizza because he took the sausage out of the freezer last night to defrost. Yeah, in case you wondered he never does that…

homemade pizza dough

I have made this dough once before about a month ago. It was my first attempt ever at making dough of any kind. I was so sure that it wouldn’t turn out that I didn’t take any pictures or even think about blogging about it.

sausage and cheese pizza

I cut down Gwyneth’s recipe the first time I made it because I only had two packets of yeast instead of three. I decided to do the same thing this time because it makes two medium sized pizzas and that’s all we need for a meal with a couple of leftover slices for a snack later. You could also make half of it and freeze the other half to use later.

sausage and cheese pizza

Gwyneth Paltrow’s Pizza Dough

From My Father’s Daughter

For the dough:

  • 1 1/2 cups warm water, divided
  • 1 1/3 tablespoons granulated sugar
  • 2 packages active dry yeast (I used Hodgson Mill)
  • 3 1/3 cups King Arthur white wheat flour
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt

Method

  • In a large bowl, whisk together 3/4 cup of the water, the yeast and the sugar. Let stand until the surface has bubbles and it’s creamy, about 5 minutes. Add the other 3/4 cup of warm water, 2 cups of the flour, salt and olive oil. Stir until smooth (with your hands). Gradually add the rest of the flour until the dough starts to pull away from the bowl.
  • Knead the dough on a floured counter surface until elastic and smooth – it will take about 5- 8 minutes. Dust the surface of the dough as you go if it is sticky. Form the kneaded dough into a ball, place into a large clean bowl, drizzle with a little olive oil on top and turn the ball around until there is a little oil on all sides. Cover with plastic wrap and place in a warm place for about an hour and a half or until doubled in size. (Once the dough has reached this point you can refrigerate it until ready to use or even overnight)
  • To bake: preheat oven to 425 degrees. Divide the dough in half to make 2 pizzas. Dust the counter with flour and work the dough by stretching it with your fingers and setting it down in the flour if it becomes sticky. I use a pizza tray that has holes in it to allow for a crisper crust but if you have a pizza stone or a wood fired pizza oven like Gwyneth Paltrow then by all means…use that!!
  • Add your favorite sauce, toppings and cheese and bake for 10-12 minutes or until browned, bubbly and done.

Local sausage, mushroom and spring onion pizza

I want to start my new blog simply and just share a few photos of tonight’s dinner and a little about my day. My boyfriend and I shopped at our local Farm 2 Family¬†store today and picked some great ingredients and we used quite a few of them to make dinner tonight.¬†¬†We decided on pizza using a great shortcut…pre-made pizza dough (from Pizza Tonight). The toppings were locally-made sausage, local organic shiitake mushrooms and spring onions and were paired along with fresh, sliced¬†mozzarella cheese¬†and San Marzano pizza sauce. Here are some photos. Enjoy!