Jambalya-Red Beans and Rice mashup, Quick Style

While out doing the weekly grocery shopping, I came across Aidells sausages. On sale and with coupons! I tried the Chicken and Apple, Italian style with mozzeralla (both were very good in the dishes I made with them) and I also bought the Cajun Style Andouille. Ok, what should I do with THAT? First thought - Jambalaya. But I don't really have the time to make a good from scratch Jambalaya. I've had box of Zatarain's Red Beans and Rice up in the cupboard for a while, though, so I could do that, but I didn't really want to make just a plain reb beans and rice dish. Jambalaya or Red beans and rice? I like 'em both...Which should I make? Can't decide, can't decide...ok, I'll make them BOTH! Together! In one pot! know what? It was pretty good and pretty quick. My son's friend was over that night and chowed down on it big time. I sent the little bit of leftover home with him for his parents to try, but he never gave them the chance (he ate it for breakfast the next day!).
A couple of weeks later I had to make a dish for the annual Cub Scout Blue and Gold dinner and it was suggested that I make that same dish. Off I went to the store to find the mix and sausage. The good new was that the mix was easy to find. The bad news was that they were out of Aidell's...The only thing I could find was Johnsonville New Orleans Brand Smoked Sausage. While I didn't like it quite as well as the Aidell's, it did the job just fine.
I doubled the recipe, included additional rice, both canned and fresh tomato, the "holy trinity", green pepper, onion and of course oil; but not just any oil. Lard, baby, lard. You, of course, can use plain old vegetable oil if you prefer.

The resulting big pot of food disappeared quickly at the dinner, garnering praise form those that partook.

Mission Accomplished.
Jambalya-Red Beans and Rice mashup, Quick Style
Ingredients used:
6 1/2 cups of water
2 tablespoons butter,margarine, vegetable oil or lard. (DO NOT DOUBLE THIS ITEM)
2 packages Zatarain's® Red Beans and Rice
1 can of diced tomatoes
1 fresh tomato, diced
1/2 cup each celery, bell peppers, and onions, all diced.
1 package of Aidell's Cajun Style Andouille sausage, sliced, diced or whatever size cut you like (see photo for how I did mine)

Method:
On high heat, haat a large dutch oven and add the sausage. Cook while stirring constantly, until just starting to brown a bit. You should get a bit of browning on the pot's bottom from the sausage.
Remove the sausage to a bowl and add the oil and the celery, bell peppers, and onions and saute until the onions return opaque.
Add the oil, water, rice mixes, tomatoes, stir it all around and bring it all to a boil.
Reduce the heat to low.
Slap a lid on the pot and simmer 25 minutes or until rice is tender, stirring occasionally.
Serve hot.


You can also add some cayenne to it if you like it with even more of a bit more kick.

Enjoy,
Lorence

Shrimp and Scallop pasta

I created this dish a couple of years ago and forgot about it. I found the recipe written in one of my notebooks and remembered how much we liked it, so I gathered the ingredients together and cooked it up tonight. It was as tasty as I remembered, but perhaps could have used a bit more heat (red pepper flakes).
It's quick to make, not too fancy, but tastes rich. There's a whole lot of garlic in it, and If you've read any of my other posts, you know I love garlic.

This recipe made about 4 servings.

Shrimp and Scallop Pasta
Ingredients:
½ pound pasta (I used thin spaghetti)
2 Tablespoons Olive Oil
1 pound Shrimp, peeled (26-30 size)
½ pound bay scallops,rinsed
3 cloves garlic, thinly sliced
2 cloves garlic, minced
4 ounces plain tomato sauce
4 ounces chicken broth
2 more ounces chicken broth with ½ teaspoon flour blended in
1 small tomato, diced, drained
1 roasted red pepper, cut in ½" x ½" pieces
½ teaspoon dried "Italian seasoning" blend (blend of basil, oregano,
Hot red pepper flakes to taste (¼ to ½ teaspoon)

Method:
put the shrimp and scallops in separate bowls. Sprinkle each with ¼ of the Italian seasonings and stir.
Cook the pasta per package directions.
Heat the Olive oil in a large saute pan on medium-high
Add the sliced garlic, cook 20 seconds or so.
Add the shrimp, saute about a minute.
Add the tomato and roasted red pepper. Saute another minute.
Add the 4 ounces of chicken broth, the tomato sauce & minced garlic. Bring to a boil
Cover and cook for another minute.
Add the scallops.
Stir the broth with the flour to be sure it is well blended and add it to the pan.
Add the red pepper flakes and return to a boil.
Cook until the scallops are just cooked through, another minute or 2.
Toss with the pasta in a large bowl, and serve.

I've used shrimp and scallops, but I think the next time I might try some shrimp and fish, like cod or even salmon.

Enjoy,
Lorence