Showing posts with label Cajun. Show all posts
Showing posts with label Cajun. Show all posts

Saturday, February 2, 2013

Jambalaya

When I was young, my family moved around a lot.  No, I wasn't an army brat, I was an oil brat.  We bopped back and forth between Louisiana and Texas (oil) and Michigan and Ohio (natural gas).

I confess I didn't like moving all the time, saying goodbye to friends, always being the new girl, always managing to lose a favorite toy in the move.



One of the very good things about moving around, though, was being introduced to all sorts of food:  barbeque brisket to Tex Mex to pasties to Creole and Cajun delights.

As far as new food went, Louisiana was the best.  Shrimp, king cake, red beans and rice, various meats served etouffee, alligator (once), and jambalaya.  Most of those foods disappeared into my past when we moved back to Michigan, and some of them are lost to me since I became vegetarian.  Still, over the years, I've had occasion to make red beans and rice and a pretty amazing king cake.  Jambalaya eluded me.

Until now.

I don't know why I suddenly decided that I had to have jambalaya, what sent me to the internet in search of an easy and easily veggie-ized version.  But here's what I came up with.  And it was dang good, if I do say so myself.

Jambalaya Two Ways (Omnivorous and Vegetarian)

1 Tbs. unsalted butter
1 large link of andouille sausage OR a Mexican or chipotle veggie sausage
1/4 c. diced onion
1/4 c. diced celery
1/4 c. diced bell pepper (any color)
1 clove of garlic, minced
1 1/2 c. diced cooked chicken OR 2 cans black-eyed peas, drained and rinsed
1/2 c. chopped fresh parsley
2 c. parboiled rice (I used Uncle Ben's converted rice)
2 c. tomato sauce
2 c. chicken OR veggie broth
2 tsp. hot sauce (I used tobasco)
1 Tbs. Tony Chachere's salt free seasoning
salt and pepper to taste

Melt butter in medium pot over medium heat.  Add sausage, onion, celery, pepper, and garlic.  Saute until sausage begins to brown.  Add the chicken and allow to brown on all sides (or black-eyed peas, which don't need to brown).  Add parsley, tomato sauce, stock, hot sauce, salt and pepper and seasoning.  Bring to a boil then reduce to a simmer and cook uncovered, stirring occasionally for 20 to 25 minutes (stirring occasionally).


Guess what?  It's our own Cleo Coyle's birthday.  
Happy Birthday, Cleo!



Wednesday, August 3, 2011

More Ideas for Okra

RileyAdamsFoodBlogPostpic_thumb_thumb[3] First of all, a big congratulations to my fellow mystery-loving cooks, Cleo and Sheila for their releases yesterday! Hope you’ll grab a copy of Cleo’s Murder by Mocha, the paperback edition of Roast Mortem, and Sheila’s Bitter Harvest. Can’t wait to read mine! Remember to enter Cleo’s contest: details here.

One thing about growing okra—you get to the point where you have okra coming out of your ears!

It grows like crazy in the South and before you know it, you’re trying to come up with new ways to enjoy it. It’s either that, or give it away (which is one option I’ve already taken. Popular with my neighbors, but I’d rather hang onto my okra!) :)

It’s just so good, though, that we’ll keep on growing it each summer. And here’s a skillet recipe for preparing it that’s an adaptation of an old Cajun dish, Maque Choux. The nice thing about this recipe is that you’re also taking advantage of the fresh corn that’s available right now. You could also add other ingredients to this dish, like onion and garlic. And…it’s super-simple to make.

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Corn and Okra Sauté

1/4 pound sliced Jalapeno Cheese sausage (available at the store)
3 cups fresh corn kernels
1 cup diced tomatoes
1 cup sliced okra

Place sliced sausage in a skillet and brown (3-4 minutes). Add the remaining ingredients and sauté about 10 minutes.

Enjoy!

Got any more ideas for cooking okra? Please share! :)

Riley/Elizabeth
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
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