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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Meatloaf with French Onion Gravy

Confession: I have watched Racheal Ray off and on for a long time, I even have one of her cookbooks, but I never actually made one of her recipes. I think she had me when she said that the gravy tastes like a thick French Onion Soup. She was right, it does! My boys and my 12 month old nephew ate it up. For a meat-and-potatoes kind of meal, I really enjoyed it too!!

One of the only changes I made to this recipe was the decision to make it as a meatloaf instead of separate “Salisbury Steak” patties. This was a little easier since I had my 12 month old nephew getting a little fussy for his dinner 🙂

Meatloaf with French Onion Gravy

Slightly Adapted from Rachael Ray

  • 2 tablespoons EVOO
  • 2 tablespoons butter (I forgot to add the butter and it turned out great!)
  • 2 large onions, sliced
  • Salt and coarse black pepper
  • Ground thyme
  • 1 bay leaf
  • 2 pieces stale wheat bread, crust trimmed
  • Milk or half-n-half
  • About 1 2/3 pounds ground sirloin
  • 1 large egg, beaten
  • 1/4 cup Worcestershire sauce
  • 1 large shallot, diced
  • 2 tablespoons flour
  • 1/2 cup dry white wine (I used Cupcake Sauvignon Blanc)
  • 1 1/3 cup beef stock
  • Watercress, for garnish, optional (I served it with a side of peas)

Method

  • Place about 2 tablespoons of EVOO in a skillet over medium heat. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
  • Meanwhile, Preheat oven to 375 degrees. Soak the bread in half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and shallot to the beef. Sprinkle with salt and pepper and combine. Form into an evenly sized loaf (it will be a little wet feeling). Add the loaf to a medium baking dish and bake until cooked through, about 20-25 minutes.
  • When the onions are done, sprinkle the flour over them, stir 1 minute. Pour the wine into the onions and let cook a minute or two. Add the beef stock and thicken, stirring occasionally. Serve the gravy over the meatloaf and with Potatoes with Gruyere and Dijon. Serve with peas or sauteed greens.