I now must hold the record for being able to make a soup out of leftovers. Just made Jambalaya Soup with the leftovers from the other day.
Simply add the leftover jambalaya to one can of tomato soup. Heat and enjoy!
Now how simple was that? So glad the Dave loves soups!
Friday, July 15, 2011
Wednesday, July 13, 2011
Skipping the Mix....
Ok, so I got a wild hair up my batootay and decided to skip the mix and make jambalaya from scratch... I mean how hard could it be? I know the basic components so it should be a piece of cake! Right? And I am happy to report, it was and Dave did approve this recipe.
Now, you know I have taken some shortcuts as I am not Emeril Lagasse (so this is a VERY basic and easy jambalaya) but I think you'll find that this is some mighty fine jambalaya! One thing I did use is precooked shrimp- it's fairly inexpensive and can be found in the frozen food section. I love shortcuts, don't you?
What you'll need:
1 cup chopped onion
1 cup green pepper
1 cup celery
1 can diced tomatoes
2.5 cups of instant rice
1 cup of pre cooked salad shrimp
1 half link turkey sausage diced
2 tbsp Cajun seasoning- Tony's!
2 tsp of cumin
salt and pepper to taste
1. Saute the 'Southern Trinity' of peppers, onions, and celery in 2 tablespoons of extra virgin olive oil and 1 tbsp of REAL butter- yep, you know it's gotta be real butter- saute til onions begin to turn a bit clear- less than 5 minutes. You can use a large fry pan for this or a stockpot.
2. Add the canned tomatoes, one can of water, and seasonings Bring to a boil then add sausage and rice. Cover and reduced to simmer for 15-20 minutes allowing the rice to cook and absorb the liquid. Stir the rice occasionally and you may need to add more water if it becomes too dry.
3. Lastly, run cold water over the shrimp and add to the rice mixture. Allow shrimp to warm through and serve away!
We added some of our favorite hot sauce, LOUISIANA HOT SAUCE, and adjusted it to our tastes- Dave not as much as me because as you all know, he can't handle the heat being a Yankee and all....
Laissez les bons temps rouler......
Now, you know I have taken some shortcuts as I am not Emeril Lagasse (so this is a VERY basic and easy jambalaya) but I think you'll find that this is some mighty fine jambalaya! One thing I did use is precooked shrimp- it's fairly inexpensive and can be found in the frozen food section. I love shortcuts, don't you?
What you'll need:
1 cup chopped onion
1 cup green pepper
1 cup celery
1 can diced tomatoes
2.5 cups of instant rice
1 cup of pre cooked salad shrimp
1 half link turkey sausage diced
2 tbsp Cajun seasoning- Tony's!
2 tsp of cumin
salt and pepper to taste
1. Saute the 'Southern Trinity' of peppers, onions, and celery in 2 tablespoons of extra virgin olive oil and 1 tbsp of REAL butter- yep, you know it's gotta be real butter- saute til onions begin to turn a bit clear- less than 5 minutes. You can use a large fry pan for this or a stockpot.
2. Add the canned tomatoes, one can of water, and seasonings Bring to a boil then add sausage and rice. Cover and reduced to simmer for 15-20 minutes allowing the rice to cook and absorb the liquid. Stir the rice occasionally and you may need to add more water if it becomes too dry.
3. Lastly, run cold water over the shrimp and add to the rice mixture. Allow shrimp to warm through and serve away!
We added some of our favorite hot sauce, LOUISIANA HOT SAUCE, and adjusted it to our tastes- Dave not as much as me because as you all know, he can't handle the heat being a Yankee and all....
Laissez les bons temps rouler......
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