Jambalaya

David and I discussed whether to use filé in the jambalaya. I referred him to this article which clarifies the difference between gumbo and jambalaya, and why some cooks use filé in gumbo. I did not use it in tonight's dish.

Two things to know up front: 1) I cook the rice separately because I don't like mushy rice. 2) I prefer to cook everything else in the same pot, partly because I'm a lazy dish washer but also because the browned bits on the bottom of the pan add flavor to the broth.

Jambalaya
Ingredients

• 1 lb shrimp, cleaned
• 1 c chopped cooked ham
• 3 hefty Italian sausages (or whatever spicy sausage you prefer), sliced
• 1 c chopped each: red bell pepper, onion, celery
• shishitos or padrons (optional), up to a cup (they were in season!)
• several cloves of garlic, smooshed
• 3 strips thick-cut bacon, chopped
• 6-8 boneless chicken thighs, cubed
• 2 cups chopped tomatoes with juice (I use canned diced tomatoes)
• 1 c chicken broth
• 1 T. each fresh oregano, thyme (or 1 t. each if dried)
• 2 T paprika
• 1/4 - 1 t. cayenne powder
• 1 bay leaf (optional)
• cooked rice for serving

Directions

1. A large high-sided skillet or stock pot is going to be your canvas. Be sure it's large enough to welcome all the ingredients, so you can stir without spilling over the sides of the pan.
2. I start with sauteing the sausage and bacon. Once enough fat is rendered, I add the veggies, including the garlic, and chicken.
3. When the onions soften and the chicken is slightly browned on the outside, turn the heat down to medium-low.
4. Add the tomatoes/their juice, chicken stock** and the seasonings. Simmer for about 20 minutes, stirring occasionally. When the chicken is completely cooked, turn off the heat.
5. The jambalaya is still steaming hot, so I add the shrimp, cover the pan and let it sit until the shrimp turn pink, so as to avoid overcooking.
6. We served this over a wild rice blend and topped with scallions, with hot sauce on the side, as my son likes it spicier than I do. 
7. Indulge!

** Add enough liquid for a hearty soup. I prefer a brothy jambalaya.

Ginger Shrimp & Pork Wonton Rolls

This is a non-traditional, very fast recipe for when we crave shrimp wontons. With ginger. Lots of ginger. Serve them with a sweet chili sauce; my go-to brand is Mae Ploy (I've never made it from scratch as we don't eat it very often), which you can find at most Asian food stores but can also purchase online. This recipe serves 4-6.


Ginger Shrimp & Pork Wonton Rolls
Ingredients
2 lb shrimp
1 lb lean ground pork
1/2 head small cabbage
1/2 small red onion
1-3 inches of fresh ginger
2 T mirin or sherry
1 T soy sauce
2 T hoisin sauce (optional)
1 T sesame oil
2 t cornstarch
1 lb egg roll wraps
vegetable oil for frying

Directions

1. Briefly pulse the shrimp in the food processor or chop by hand.
2. In a large mixing bowl, add the shrimp to the pork.
3. Shred the onion and cabbage in the food processor or chop by hand.
4. Mince or grate ginger on a microplane -- to taste. We like a lot.
5. Add all the other ingredients to the bowl and mix by hand until well combined.
6. Put a heaping tablespoon of the shrimp mix in the middle of a wonton wrapper and fold it. There should be directions on the back of the egg roll package if you don't know how and of course, there are plenty of suggestions on the internets.
7. Heat your skillet to medium. When the oil sizzles, add the rolls, folded side down, and brown them slowly, so the meats cook thoroughly and the wrappers are golden brown on all sides.
8. Drain on paper towels. Eat while warm.

You can use the smaller wrappers if  you prefer smaller portions or wish for these to be an appetizer rather than a main course.

Shrimp Jambalaya

This is a quick tasty dinner that's even better warmed up the next day. If you're counting carbs, use quinoa. We prefer brown rice, but have been known to scarf this up without any grains to sop up the broth.

Shrimp and Sausage Jambalaya

Ingredients

• 4 celery stalks, sliced
• 6 tomatoes, diced
• 2 carrots, diced
• 1 ear corn, shucked
• 1 red pepper, diced
• 1/2 red onion, diced
• 3 cloves garlic, crushed
• 1/4-1/2 t. Creole file (optional)
• 1/2 bunch parsley
• 1 jalapeno, diced
• 1 ham steak, diced
• 4 hot sausages (andoille or Italian), sliced
• 2 bay leaves
• 1 T thyme
• 1 lb. shrimp, peeled
• 1/4 t. crushed red pepper
• 2 cans low-sodium crushed or diced tomatoes with juice
• scallions for garnish

Directions

1. Saute carrots, onion, garlic, jalapeno, red pepper and celery for 5 minutes.
2. Add ham, tomatoes and sausage, and cook on low heat, stirring frequently, for another 10 minutes or until sausages are cooked.
3. Add corn, herbs & spices, and canned tomatoes. Cover and let simmer until veggies are al dente.
4. Add shrimp, cover and simmer for another 5 minutes. Do not overcook the shrimp.
5. Dish servings and top with scallions. Serve with hot sauce for those who prefer a spicier concoction.

Sausage Shrimp Jambalaya with Quinoa

By the time I got home from work the other night, I didn't feel like cooking, but I was famished.

I also didn't feel like cleaning up after myself. Hence this meal-in-one-pot. From start to finish, done within the hour. Leftovers became the Best.Lunch.Ever.

I didn't take photos, but I plan to make it again next week, add pics to the blog, and then participate in D-Feast Friday.

Sausage Shrimp Jambalaya with Quinoa
Ingredients
1 small red onion
1 red pepper
4 stalks celery with leaves
2 summer squash
3 cloves garlic
4 strips bacon, chopped (optional)
olive oil, just enough to sautee veggies
1 1b. chicken or turkey sausage -- find something tasty
1 1b. raw shrimp
1 c. quinoa
1/2 c. short-grain brown rice
3-3 1/2 c. chicken or veggie broth (more broth if you use fresh tomatoes)
1 t. paprika
1/2 t. ground cumin
1/4 t. cayenne
2 T fresh thyme leaves or half as much dried thyme
1 14.5 oz can unsalted diced tomatoes or fresh chopped tomatoes
salt to taste

Directions:

1. Chop veggies and sautee with bacon and smidge of olive oil for a couple of minutes.
2. Slice sausage and add to sautee pan to brown.
3. When veggies are al dente, add broth, tomatoes, grains and seasonings.
4. Simmer for 30 minutes until grains are edible, not mushy, and add shrimp.
5. Contine to simmer until shrimp is cooked, which will take no time at all.
6. Top servings with something fresh, fragrant and green: sliced scallions, basil.

Quick notes about seasonings: Let flavors simmer, taste as you cook and season to taste. You'll use less salt if your food is flavorful. My measures are approximate. Ultimately, how much you use depends on your taste preferences and the freshness of your ingredients.

I also use a low sodium, soy-based vegetarian "chicken flavor" powdered broth I get at the local natural food store. Locals, go to the food bins at New Leaf.