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

Prior to the menu I posted last week we had been on vacation in Key West, Florida for 2 weeks so I was going out for almost every meal. We stayed in a house with a full fridge and grill but… it WAS vaca after all!

My Vitamix went on vacation with us and I made smoothies every morning. I used a ton of different fruits: blueberries, cherries, strawberries, bananas and oranges. Then I add my standard unsweetened almond milk/ vanilla protein powder/ some-sort-of-nut-butter that makes the best breakfast smoothie ever. A few times I made brunch or lunch at home by combining leftovers from restaurants the night before with a fried egg and some sauteed spinach. I think we made dinner a total of 3 nights: hamburgers one night, fresh snapper and asparagus on the grill another night and finally grilled key west pink shrimp with a veg.

Now I’m back home and it’s winter…I’ll get over it when spring gets here…

Sunday

Lunch: Salad bar at Whole Foods. That curry cauliflower with peas is amazing and you must try it!

Dinner: Wasabi Shrimp and a soba noodle stir fry with cauliflower, snap peas, green onions, cilantro and tossed with an Asian vinaigrette. I ate cauliflower twice today!

shrimp and soba noodles

Monday

Lunch: Leftover soba noodles and shrimp from Sunday night

Dinner: Beet salad  with arugula, cucumber, goat cheese, carrots (the beets were leftover from the batch I cooked last Friday for dinner) and seared yellow-fin tuna steaks marinated in a little soy sauce and ginger. Rare to medium-rare is best. Don’t overcook! Also, if you like to spice things up, make a little dry wasabi powder (you can buy it on the Thai/Asian ingredient isle of the grocery store) into a paste with water or sour cream and dip some of your bites of tuna in it!

Tuesday

Lunch: The last of the soba noodles with a fried egg on top!

Dinner: Caramelized chicken with lemons and olives and cheesy cauliflower soup.  I had a very large head of cauliflower that I used on Sunday for the soba noodles and I used less than half of it for that. I chopped it up in advance and saved the rest to make this soup.

2014-01-14 18.31.48

Wednesday

Lunch: Leftovers

Dinner: Slow Cooker Coconut Curry Beef…as suggested in the recipe I used coconut oil to sear the meat. I used my Dutch oven to sear and cook the meat until it was tender and falling apart (which took about 3 hours). I made cilantro lime quinoa to go with the beef and also made some iceberg lettuce “cups” to eat some of the meat with.

Thursday

Lunch: Salad bar at Whole Foods

Dinner: Out to eat at Selba for dinner and jazz with friends!

Friday

Lunch: Arugula topped with leftover quinoa and grouper from my dinner the night before and a dallop of avocado mashed with lemon juice on the side. No pic because I was on hold with Anthem at the time…for well over an hour!!

Dinner: Filets on the grill. Served with sauteed patty-pan squash with onions and steamed spinach.

Saturday

Lunch: Baked sweet potato fries and a half ham sandwich

Dinner: Going out to dinner at Julep’s for our friends birthday!

Smashed Avocado and Shrimp Salad Sandwich

easy shrimp salad

A lot of people talk about how they make breakfast/brunch or special dinners on the weekends but I don’t really see LUNCH getting any attention.

I usually always have a smoothie for breakfast…and in the past couple of weeks sometimes overnight oats…and especially on Saturday mornings after working out and showering I want a really good lunch. Something fresh, no re-heated leftovers.

I’ve been making this shrimp salad for a few years now. I got the recipe from a friend and she prepared it as a topping on a toasted english muffin, then she would top that with some sliced havarti cheese then place it under the broiler for a minute or 2 to get it all melt-y. YUM! I had a large ripe avocado that needed to be eaten so I decided to substitute that for the cheese…glad I did!

Smashed avocado and shrimp salad sandwich

With creamy avocado, plump shrimp bites and crunchy-fresh celery it’s a very satisfying and flavorful lunch. I had my previously mentioned favorite summer fruit — a nectarine — on the side.

Smashed avocado and shrimp salad sandwich

Perfect thing to eat before heading to the pool. Only a few pool days left before it closes after all…

at the pool

Smashed Avocado and Shrimp Salad Sandwiches

  • 1 pound cleaned and deveined shrimp (fresh from deli if possible, or frozen/thawed)
  • 2 tablespoons Vegenaise (or your fav mayo – I prefer the taste of Vegenaise)
  • 1 teaspoon dried dill weed
  • 1 teaspoon country style mustard (or dijon)
  • 1 small shallot, minced
  • 1 stalk celery, minced
  • 2 teaspoons white wine (I used sauvignon blanc)
  • kosher salt and freshly ground pepper to taste
  • 1 avocado
  • juice of 1/2 lime
  • wheat bread or 12 grain bread

Method

  • In a large non-stick skillet add a small drizzle of EVOO and cook shrimp with a little salt and pepper for no more than 5 minutes for large shrimp. Let cool.
  • In the meantime in a bowl stir together Veganaise, dill, mustard, shallot, celery, wine and S&P. Dice each piece of shrimp into 4-5 pieces and add to bowl.
  • In a separate small bowl smash the avocado with the lime juice.
  • To prepare sandwich smear avocado on toasted bread and top with about 1/4 of the shrimp salad. Serves about 4.

Quinoa, Spinach and Shrimp Salad

I made this salad twice last week. Once as dinner for Devin, Travis and I and then again on Saturday for lunch with my sister Zandria. I thought I would tease you by posting the picture and showing you how good it looks…but I didn’t measure so there isn’t a reliable recipe yet! I tossed cooked quinoa with fresh baby spinach, drained canned pinto beans, diced red onion, cilantro and cooked shrimp. Then I made a vinaigrette with extra virgin olive oil, freshly squeezed lime juice, cumin and chili powder and tossed it over the salad. Serve at room temp. Delish!!

Quinoa, Spinach and Shrimp Salad

Rosemary Olive Oil Bread

Rosemary Oilve Oil bread

Tonight, I really wanted to make Sake-Steamed Clams with Soba noodles from the 2013 Bon Appetit Food Lover’s Cleanse…I bought some fresh clams at Whole Foods yesterday and they needed to be cooked tonight…but I also wanted to make bread. What to do? Noodles or bread? I decided to leave out the noodles from the clams, add shrimp to make it more of a meal and then make bread to dip up the yummy clam sauce!

Plus the name of the bread is the name of my blog. I have to make it!!

Clams, shrimp, swiss chard and rosemary/olive oil bread

We also had a bit of balsamic vinegar and olive oil on the side 🙂

Rosemary Oilve Oil bread

Rosemary Olive Oil Bread

  • 1 cup warm water (110 degrees Fahrenheit)
  • 1 tbsp. granulated sugar
  • 2 tsp. active dry yeast (for me this was 1 packet)
  • 2 tbsp. fresh rosemary, chopped
  • 1/4 tsp. Italian seasoning (I add some organic, locally made ranch reasoning so I used that)
  • 1/4 tsp. ground black pepper
  • 2 tbsp. extra virgin olive oil
  • 1 1/2 cups all purpose flour
  • 1/2 cup bread flour + extra for kneading
  • 2 tbsp. cornmeal
  • 1 egg + 1 tbsp. water, whisked
  • 1 tbsp. fresh rosemary for sprinkling

Method

  • In a small bowl, combine water, sugar, and yeast. Let proof for 10 minutes.
  • the bowl of a stand mixer fitted with the dough hook, add flours, rosemary, Italian seasoning, and pepper. Mix to combine. Add in the yeast water and olive oil and mix until dough starts to form and starts to pull away from the bowl.
  • Knead for 5 minutes with the dough hook. If it feels too sticky, add a bit of flour to it, a tablespoon at a time. (I don’t have a stand mixer so I kneaded the dough with my hands for the same amount of time)
  • Once it’s been kneaded, place dough in a lightly greased bowl and place in a warm, draft-free place, and let rise for 1 hour.
  • After dough has risen and doubled in size, punch it down and form it into a round loaf. Using a pizza pan (or pizza peel, whatever you have), dust with cornmeal and place loaf on top. Cover and let rise for another 45 minutes. (I don’t have a pizza peel either! I used a metal 13×9 pan with a layer of parchment paper at the bottom)
  • In the meantime, put a pizza stone in the oven and preheat to 400 degrees. (I just preheated the oven about 15 minutes before cooking since I was using a pizza stone)
  • Once the dough has risen, brush the top of it with the egg wash mixture then sprinkle rosemary on top.
  • Carefully slide the dough onto the pizza stone (it should slide off very easily with the cornmeal underneath it) and bake for 20-25 minutes until the top is nicely browned and there’s a hollow sound when tapped.
  • Let cool slightly before slicing and dipping in olive oil and balsamic vinegar.
  • Store in an airtight container.

From Table For Two Blog

Shrimp, Tarragon and Arugula Pasta

So I decided to test a recipe that I’ll be bringing to a friends house for a party on Friday. Instead of the bruschetta, I made some pasta as the base for the sauce but for the party I plan to make the bruschetta and serve it as an appetizer.

shrimp, tomatoes, shallots

The arugula wilts down but retains a good crunch. The sauce is creamy and filled with tomato/garlic/shallot/tarragon flavors. I will be chopping the shrimp up into smaller pieces when I make bruschetta. Can’t wait to show off this recipe for the party 🙂

Shrimp, arugula

Shrimp, Tarragon and Arugula Pasta/Bruschetta

From Giada DeLaurentiis

  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 pound extra-large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup low-sodium chicken stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup mascarpone cheese, at room temperature

Method

  • For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
  • In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

Thai Veggie and Shrimp with Rice Pasta

Don’t be intimidated by the long list of ingredients in this dish. Many of these ingredients keep in the pantry for a long time and can be used in lots recipes and marinades. Then once you invest you only need to replenish one bottle at a time when it empties.

 

I always know it’s good when the guys in my house say thank you and help clean up after dinner 🙂

Thai Veggie and Shrimp with Rice Pasta

  • I package mini zucchini, sliced into 4 pieces in thin strips
  • 1 large handful baby carrots, sliced into 4 pieces in thin strips
  • 1 red pepper, sliced into thin strips
  • 1/2 red onion, cut into chunks
  • 6 cloves garlic, minced
  • 1 package sugar snap peas, ends trimmed, sliced in half on the diagonal
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sesame oil
  • 1 pound cleaned, peeled, deveined large shrimp
  • 2 tablespoons Mirin (Japanese Sake)
  • 2-3 tablespoons, low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 teaspoons ginger, minced
  • 1 heaping tablespoon sesame seeds
  • 1 heaping tablespoon chili garlic sauce
  • 1 – 8 ounce box DeBoles rice angel hair pasta
  • 1/2 lime, juiced
  • siracha

Method

  • Chop and prepare all veggies. Heat large skillet over medium heat and add grapeseed and sesame oils into the pan. Add the zucchini, peppers, carrots and onion and cook for about 5 minutes.
  • Meanwhile cook the rice noodles according to package directions.
  • Back to the skillet where the veggies are cooking add garlic, snow peas and raw shrimp and cook until shrimp are about halfway done and then add the Mirin, soy sauce, ginger, fish sauce, sesame seeds and chili garlic sauce. Cook for a couple more minutes until shrimp are done.
  • Toss in cooked, drained and rinsed rice noodles. Add juice of 1/2 lime. Serve immediately. Garnish with siracha for extra heat, if desired.