Creole Jambalaya

When you’ve relished a dish since what seems like forever, having it “at the ready” in your kitchen is a treat worth celebrating—and sharing.  Cue my beloved Jambalaya that recently made its (long overdue) debut in my cooking chronicles. 

 

As a devoted foodie and home cook, I inevitably find myself recreating favorite dishes from my dining out forays.  From Lemon Thyme Bars, to Warm Goat Cheese Salad, to Roasted Branzino, and more, it keeps the memories--and good eats--deliciously alive.  Yet, somehow, Jambalaya never made the cut—until a couple of weekends ago, when I reserved a sun-kissed Sunday afternoon to keep the tradition going.  And considering the ease with which it came together, I’m banking that it'll be in rotation going forward. 

As someone who’s all about a bit of kick and spice in my dishes, Jambalaya has always delivered on this front.  Reminiscent of another favorite dish, Paella, it’s like a spicier Cajun or Creole cousin that hails from Louisiana cuisine.  And speaking of Cajun and Creole, I decided to make the tomato-based Creole version this time around.  Hearty spices, Andouille sausage, chicken and shrimp, rice, tomatoes (and tomato paste), aromatics, and other flavorings, made for a one-pot wonder that you can bring together within an hour.

If all of that speaks to you as it does to me, then you want this recipe in your repertoire.  Pair with a salad and some crusty bread (or not) for a well-rounded, delicious meal.  From the very first fork-full, I was reminded why it's been a favorite for so long and always induces...

Happy Eating!

Creole Jambalaya

Ingredients:

1 lb. Andouille sausage, sliced into rounds

1 lb. fresh or frozen shrimp

1 lb. skinless, boneless chicken breast, cut into chunks

1 1/2 cups long grain rice

1 can 14 oz. diced tomatoes

1 tablespoon tomato paste

1 onion, diced

2 bell peppers (I used green and red), diced

3 cloves of garlic, minced

2 tablespoons Cajun seasoning

½ teaspoon ground black pepper

1 teaspoon each of salt, dried thyme, oregano and hot sauce of choice

½ teaspoon of Cayenne (use less if desired)

2 teaspoons Worcestershire sauce

2 tablespoons olive or canola oil

3 cups chicken broth

Scallions and fresh parsley, chopped, to garnish

Cook’s note: Celery is traditionally included, however I didn’t have any on hand, so be sure to add if desired.

 

Method:

In a large dutch oven or pot, heat a tablespoon of oil over medium-high heat.  Season the sausage and chicken with 1 tablespoon of the Cajun seasoning.

 

Brown the sausage in the oil; remove and drain using a slotted spoon and set aside.  Add the remaining tablespoon of oil to the pot and cook the chicken until lightly browned.  Similarly remove, drain and set aside.

 

Sauté the onion and bell pepper until softened.  Add the garlic and cook for an additional 30 seconds to a minute.  Stir in the tomatoes and tomato paste and season with the salt, pepper, herbs, spices, Worcestershire and remaining tablespoon of Cajun seasoning. Cook for five minutes, stirring occasionally.

 

Add in the rice and chicken broth and bring the mixture to a boil, then reduce the heat to medium-low.  Cover and simmer for 20-25 minutes, until the liquid is absorbed and the rice is cooked fully, stirring occasionally.

 

Add the shrimp to the mixture, stir in gently and cover the pot with a lid. Allow to simmer, stirring occasionally, until the shrimp are cooked through (about 5-6 minutes, or slightly longer, if frozen) and pink in color, indicating doneness.

 

Taste and adjust seasonings, as needed, then remove from heat.  Serve with garnish of scallions and parsley—and enjoy!

 

Recipe adapted from Cafe Delites

 

 

 

Creole-Spiced Shrimp and Polenta

Some dishes are made to bring pure, unadulterated joy.  For me, that usually entails bold, unforgettable flavors and some measure of comfort-food-esque, homey goodness.  This past weekend, that joy was realized in my kitchen, as it has been so many times before, as I brought together two of my favorite things: bold, creole flavored shrimp and creamy polenta (a slight twist on the beloved shrimp and grits).  

So first about the shrimp (they deserve their own homage).  As the undisputed star of the dish, along with its natural, rich, dark, spice and flavor laden juices, it couldn't be easier to prepare.  A simple assembly and toss of the majority of the ingredients, followed by an oven-bake of 30 minutes, yields perfectly cooked, scrumptious, bread-sopping (with or without the polenta) noshing--and makes this dish perfect for when you're looking to get dinner on the table in under an hour (read: busy weeknights or lazy weekends) or equally when looking to serve up a bit of wow-appeal to guests and fellow diners.  Easy, quick, and oh so good.  Got it?

When I first started making this dish, it was just me, those irresistible shrimp, crusty bread for sopping up those must-have juices that form while they're baking in the oven and (possibly) a mixed greens salad here and there.  Then one day not so long ago, it dawned on me that this would make the perfect marriage with a base of creamy, luscious polenta, similar to our Southern classic of shrimp and grits.  And wah-la, the rest was history. 

So as you continue to brave the cold, wintery days ahead, be sure to infuse your eats with a bit of uncontainable goodness and joy with this simple, yet satisfying, recipe.

Happy Eating!

Creole-Spiced Shrimp and Polenta
(Cook's Note: For the shrimp, you can use as much (or as little) of the spicier ingredients as you like to suit your palate.) 

A bit of pre-dinner mise en place

Ingredients:
Creole-Spiced Shrimp
Instant Polenta
Water (milk or broth, optional)
Salt

Method:
When shrimp has about 10 minutes or so left in the oven, bring a large pot of water to a boil. (Cook's Note: Use a ration of 3-parts liquid to 1-part polenta).
Once water has reached a boil, add in salt to flavor and then stir in polenta and stir continually until done (also following package instructions, as needed).  

Remove shrimp pouch(es) from oven.  Serve over polenta in individual servings or in a large family style serving platter.  Enjoy!
   

Flavor Full: Creole-Spiced Shrimp

My love affair with bold flavors is no secret.  And when I spot a recipe like creole-spiced shrimp, I'm all over it.  In about the time it takes to preheat your oven, the ingredients come together to form the perfect pouch of flavor-full goodness, which made this the perfect quick and easy dinner on a recent weeknight.

My version was adapted from the original recipe from Bon Appetit, to accommodate the ingredients I had on hand, without missing any of the creole-spicy oomph that initially drew me to the recipe.  The shrimp are married with the flavors of Old Bay, Tabasco, Worcestershire sauce, shallots, bay leaves, lemon, salt and pepper, and finished with a little butter and water to form the most decadent bath and steaming juices for the shrimp.  (If you're a little gun-shy about the spiciness, not to fret; you can temper the ingredients to your personal spice comfort zone.)

Within a half hour, the foil pouch emerges from the oven to reveal shrimp that are cooked and seasoned to savory perfection, with lots of jus for added deliciousness.

Take it from this self-avowed 'Spice Girl', you want this recipe in your repertoire.

Now...onto Happy Eating!

Creole-Spiced Shrimp

Ingredients:

Shrimp, peeled and deveined

Shallot, sliced

Lemon, thinly sliced

Bay leaves

Worcestershire sauce

Tabasco

Old Bay seasoning

Kosher salt

Freshly ground black pepper

Butter

Method:

Preheat oven to 325 F.

 

Add shrimp and ingredients (except butter), to taste, to a bowl.  Toss to combine.  

Place shrimp mixture inside a 16x12 in. square of heavy duty foil. (Recommended: 1/2 lb. shrimp per square of foil.)  Fold the edges of the foil toward the center, but don't seal. Top mixture with a pat of butter and two to three tablespoons of water.  Crimp edges tightly into a sealed pouch.

Place pouch(es) on a baking sheet and place in preheated oven.  Bake for about 30 minutes or until shrimp are thoroughly cooked.  Remove from oven and carefully open pouch to allow steam to escape, being careful not to allow the juices to escape.  Pour shrimp and jus into a serving dish and enjoy!   

Recipe adapted from Bon Appetit