One Pot Jambalaya

One Pot Jambalaya

Ingredients

  • 2 Tbsp oil
  • 1 1/2 lb. chicken, diced
  • 1 red bell pepper, diced
  • 1 white or yellow onion, diced
  • 1 Lb. smoked sausage, sliced
  • 4 1/2 c. chicken broth
  • 1 1/2 c. tomato sauce
  • 1 can Rotel (diced tomatoes with green chiles)
  • 1 Tbsp. cajun seasoning (Tony Chachere’s)
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • 1 Tbsp. onion powder
  • salt and pepper, to taste
  • 1 Lb. liguine noodles
  • 1 Lb. shrimp (uncooked, peeled, de-veined)

Instructions

  • In a large stockpot or large, deep-walled skillet heat oil over medium heat. Add chicken and cook until white (it doesn’t need to be cooked through). Add remaining ingredients (minus shrimp and cilantro).
  • Bring to a boil, stirring often. Once boiling, reduce heat and simmer* for about 20-25 minutes or until noodles become soft, stirring often. Add more chicken broth if necessary.
  • *If adding shrimp, add about 15 minutes into the simmering process.
  • Garnish with cilantro before serving.
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Frogmore Stew

Florida.

Ingredients

  • 6 quarts water
  • 3/4 cup Old Bay Seasoning TM
  • 2 pounds new red potatoes
  • 2 pounds hot smoked sausage links, cut into 2 inch pieces
  • 12 ears corn – husked, cleaned and quartered
  • 4 pounds large fresh shrimp, unpeeled

Directions

  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

Golden Shrimp Brunch Casserole

 

“Life is a blank canvas, and you need to throw all the paint on it you can.”–Danny Kaye

Photo and recipe from http://www.tasteofhome.com/Recipes/Golden-Shrimp-Brunch-Casserole.

Grandma Elaine Smith made this for a brunch and it was delicious.

Ingredients

  • 6 eggs, lightly beaten
  • 2-1/2 cups 2% milk
  • 2 tablespoons minced fresh parsley
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 10 slices bread, crusts removed and cubed
  • 2 cups frozen cooked salad shrimp, thawed
  • 8 ounces sliced process American cheese, cut into thin strips

Directions

  • In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11-in. x 7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top.
  • Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield6 servings.

Penne a la Betsy

 

Recipe and photo credit: The Pioneer Woman Cooks

Recipe and photo credit: The Pioneer Woman Cooks

“A happy marriage is the union of two good forgivers” -Ruth Bell Graham

If I could pick anything to eat right now, it would be this.  It just looks like a yummy work of art.

Ingredients:

  • ¾ pounds Penne Pasta
  • 1 pound Shrimp
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Onion (small)
  • 2 cloves Garlic
  • ½ cup White Grape Juice instead of white wine
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • Fresh Parsley, to taste
  • Fresh Basil – To Taste
  • Salt To Taste
  • Pepper To Taste

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.