Quick and Easy Shrimp Jambalaya

Last summer I visited friends and family in New York State. As usual they asked I cook up something from New Orleans for them but it wasn't easy finding the right ingredients locally in the area so I improvised. The local store did have rice, sausage, frozen shrimp but rather than making up a bunch of spices and tomatoes I substituted the canned stewed tomatoes with mild chillies. They did not have the brand, Ro-Tel but they had a national brand similar. I tasted as I went along and added a touch of the curry powder to make the taste a little more exotic and put out Tabasco brand hot sauce so they could spice it up to their taste. Below is about what I did but change it to tailor your taste. These items should be found in any store in the USA.


1 lb bag frozen peeled shrimp
1 lb bag link Polish Kielbasa Sausage
1/2 lb Long Grain White Rice
2 cans stewed or diced tomatoes with mild green chillies
1/4 cup cut up celery
1/4 cup chopped onions
1/4 cup chopped bell pepper
Salt and Pepper to taste
Dash Curry Powder



Defrost the frozen shrimp a while. As usual sautee the onion, celery and bell pepper in butter to limp. Drain out the liquid from the canned tomatoes to measure to add back for the rice. Chop the sausage in thin round slices, the thinner the more it goes around. Prepare the rice as directed on the package usually 2 parts liquid to one part rice. Use the tomato liquid and add in any extra water to meet the rice directions. In a large kettle add the rice, liquid, trinity, (chopped o-b-c) and thinly sliced sausage. Dash in the Curry Powder, salt, and pepper to taste. Let cook per rice directions. About 8 minutes before the rice is done fold in the defrosted shrimp. Cook to done place in a fancy decorated platter and serve with bread and wine.
If you had time make a good easy bread pudding for desert.

Shrimp Boat, abstract
by figstreetstudio

Lake Pontchartrain Brown Shrimp Festival
by figstreetstudio

I have this great Jambalaya t-shirt for sale here: http://www.cafepress.com/figstreetstudio/5093748

Secret Hickory Smoke Sauce

Real Men Wear Aprons
by figstreetstudio

In New Orleans people like a type of Hickory Smoke Sauce on their Hamburgers. As a kid I discovered this sauce from an Uncle who claimed to have invented it and kept it secret so people would always ask him to make them some. As he got old and did not want to take the secret with him. He wasn't sure where he was going or if they would need a Secret Hickory Smoke Sauce there. He told me to keep it a secret too, so do not tell anyone what is below, Uncle Bud said he would haunt ya.

The sauce must be cooked to develop the flavors, depending on how much you need just remember the basic is half tomato ketchup and half tomato sauce in a sauce pan. Simmer on med heat add in the secret stuff, Liquid Hickory Smoke and Chili Powder to taste, not too much enough so the taste of the Hickory comes through and the Chili calms down the tomatoes. After it cooks a while let it on simmer and keep it warm.

Over the years I have used it in many other dishes, Frito Pie, which is just corn chips and can chili, no beans, topped off with cheese and the secret sauce. I also put it on my re fried beans as a topping with cheese. It has many uses. And you can get the apron or any of my New Orleans art or t-shirts below by clicking on the image to go to my studio store on the web.

Grill Master with Dog
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Jambalaya Crawfish Pie by figstreetstudio
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Road Kill Cafe
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Got Gumbo by figstreetstudio
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New Orleans Streetcar Painting by figstreetstudio
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Quick Crawfish Seafood Salad

Quick Crawfish Seafood Salad Almost Home Made


Making a nice Louisiana style Crawfish Salad can be easy using store bought prepackaged products. Take the Louisiana packaged Crawfish tails, like  Louisiana Crawfish Co and add into a store bought seafood salad like 'Reser's'. I add in a little lemon juice and Louisiana Hot Sauce to pick it up. Then you can place it on a bed of lettuce with slices of tomato and lemon wedges.
Great with chips or crackers. To make a 'Crawfish Slaw' I add the crawfish- seafood salad mix into the pre-sliced cabbage package and add in a little mayonnaise, creole mustard, then spiced with lemon and Louisiana Hot Sauce. With the prepackaged Louisiana Crawfish Tails get creative and add them into many dishes you already make. And for some funny crawfish eating t-shirts and buttons see- http://www.zazzle.com/figstreetstudio/gifts?cg=196760528972681829

Crawfish: Suck What? Shirt by figstreetstudio

Fleur De Craw, Fleur De Lis Crawfish Shirts by figstreetstudio
Create unique shirts from Fig Street Studio add names to shirt.

Many Shirts and Aprons at this link: https://www.zazzle.com/real_men_boil_crawfish_adult_apron-154230195227765456

Easy Stuffed Bell Peppers

Several Louisiana companies package a Cajun Dirty Rice mix that is good to stuff bell peppers.
Start with picking out nicely firm bell peppers. Cut the tops off and remove seeds and pith. You can boil or microwave the peppers until cooked but retain shape, el dente like.

Prepare the Dirty Rice mix according to the package directions with ground meat or whatever meat you like. Use the prepared Dirty Rice mix to put inside the slightly cooked peppers.
Here is where people differ some add an Italian red gravy, use the pre packaged can spaghetti sauce. And some like them plain with just the moisture from cooking. Place the stuffed peppers in a cooking dish with whatever gravy you like on top sitting in a little water and cook until done. You can do this in an oven or microwave just cover with foil or plastic wrap depending on where you cook them. I often wondered if you took Boudin Sausage out of the casing and stuffed peppers with it how it would work?

Peppers and Okra on T-Shirts click image.

Artichokes

The artichoke is a thistle and a native of the Mediterranean. What we eat is actually the plant's flower bud. If they flower they look a lot like the thistle growing on the side of roadways.
Available twelve months a year in season in the spring and fall. Most artichokes grown worldwide are cultivated in Italy and Spain. California provides all of the United States crop.

Stuffing Artichokes

One of the best ways to eat an artichoke is by stuffing it. First they need to be cleaned and prepared. Use a little lemon juice in water to keep them green. Cut the sticky leaves at the tips and cut the bottom off as shown in the pictures. Pre-boil to almost done.Then clean a hole in the center to hold the stuffing. I use the pre-made stuffings that come in a box adding in a little Italian Bread crumbs and cheese or whatevr additions you like. Several other recipies are below.

Recipies

There are many recipies to stuff artichokes. An easy way is to use those stove top dressing mixes available in the store cook as stated on the package and place in hole in artichoke, then steam the artichoke in a large pot with a little amount of water until done. Test by pulling a leaf off and seeing if it comes off easy. Add a little Italian dressing drizzled all over the choke and eat it with your favorite wine and cheese. Here is one on the web from scratch - http://experts.about.com/q/Cajun-753/Stuffed-Artichoke.htm You can also experiment with the Dirty Rice mixes and the frozen stuffings to save time in preparing the stuffings.

SAUCE

Beurre Blanc


8 oz Dry white wine

1-1/2 oz White wine vinegar

1 oz Shallots, chopped

1 lb Cold butter, cut into small pieces

Salt

Combine the wine, vinegar, and shallots in a saucepan. Let it reduce to very thick. Set the pan over low heat. Add the butter a few pieces at a time, whipping constantly. When each addition is nearly melted, add a few more pieces. Continue until all the butter is added. Add Dill and Saffron or whatever spices you like. Dip artichoke leaves in this sauce then pass through your teeth.

Blue Letter Tiles, Crawfish by figstreetstudio
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