Jambalaya

Yesterday at work I got a craving for Jambalaya.  Don't ask me why, I just did.  So I looked up some recipes online, got a list of the most common ingredients and stopped at the store on the way home.  Today, when I was ready to begin my cooking I remembered that I had a recipe from my friend, Lucy, that I had never tried.  My goodness, she gave it to me probably 12 -14 years ago. 


So, using Lucy's recipe as a guide, I set about chopping up the veggies and gathering my ingredients.  The recipe that follows is what I ended up doing and oh, my goodness was it good.  I made some awesome cornbread using Albers Corn Meal, which is the best there is. (and I have to order it online because I can't find it in South Carolina.)


So, run to the store, get the easy ingredients and have yourself a feast!  You will be glad you did!  And Thank You, Lucy, for the perfect guide.  You know I can't ever follow a recipe exactly!

Sausage is cooked and the veggies are sauteing.

Everything is in the pot and cooking away.  I know this could be done in a slow cooker so easily.  I will adapt it one day when I retire.

Here is the recipe!

• 1 pound of peeled and cleaned shrimp – either fresh or frozen (thawed)
• 14 – 16 oz of New Orleans style sausage, sliced diagonally ¼ “ pieces (such as Andouille)
• 2 Tbs. salad oil
• 1 C. chopped onion
• 1 C. chopped celery
• ¾ C. chopped green bell pepper
• 1 chopped large jalapeno seeds removed
• 1 Tbs. minced garlic
• 1 ½ Tbs. Cajun Seasoning
• 1 tsp salt
• 14 oz can of diced tomatoes
• 2 C. chicken stock
• 1 ¼ C. Basmati rice
• ½ C. chopped green onion

1. Place the raw shrimp in a bowl and cover with the Cajun Seasoning and mix well.  Leave to marinate while you cook the other stuff.
2.  Heat the oil in a large skillet that has a lid.  Add the sausage and brown for a few minutes.  Turn each piece for even browning. 
3. Add the vegetables and cook until they are soft.  To this mixture add the chicken stock, rice, shrimp with seasoning, salt and tomatoes. 
4. Simmer, covered on very low until the rice is cooked and the liquid is absorbed – about 20 to 30 minutes.    

• When serving add the chopped green onion – it makes it!
• Serve with homemade cornbread and fresh butter – Yum!
• Serves 8 normal people, 4 hungry people or 2 oink oinks.

And here is the recipe for the best cornbread in the world.  I have been making this cornbread for about 35 years - it never fail - IF you use Albers.  From their website and from my old recipe file - here it is!

Albers® Corn Bread
(Makes 12 servings) 

This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.

• 1 cup Albers® White or Yellow Corn Meal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten

PREHEAT oven to 400°F. Grease 8-inch square baking pan.
COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.


FOR MUFFINS:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.

Pablano Sauce

This is a great little sauce to do so many things with.  It is simple and easy to make, spicy and versatile.  I put it over pork loin but you could put it on chicken also.  You could brown the chicken and then pour the sauce over and bake it.  Kirby thought I should make it into soup and I agreed as I found myself eating it by spoonfuls after dinner as I was cleaning up.  I know, shame on me!  ( add some chicken broth and chopped chicken and I think you might have a winner!)


OK, here it is -

2 large poblano chiles
1/4 C. milk
1/4 C. butter
1 T. Flour
1 C. heavy cream
1/2 tsp salt

Fire the chiles to remove the skin.  There are a couple of ways to do this.  You could use the broiler in your oven - especially if you have an electric stove.  Place them on a broiler pan and cook close to the heat.  Keep a close eye on them and turn as needed.  I prefer to cook them over an open flame.  Just put them at the end of a big fork and hold them over the flame on your stovetop.  Turn frequently so that they will cook evenly.

Cook until they are black and chard looking.  Place them in a plastic bag to cool.  After 15 minutes peel the burned skin off.

Remove the stem, seeds and membrane and put the peeled chiles into a food processor with the 1/4 cup of milk and process until smooth.

In a sauce pan melt the butter and and the flour.  Stir until smooth.  Add the chile puree and stir.  Add the cream and stir constantly over low heat until the mixture boils and thickens. Remove from the heat and add the salt.  You can let it sit for a few hours if you want to make it ahead of time.  Just reheat it over low heat.

You could make it look nice instead of so plain like I did it. Sprinkle on some chopped parsley or cilantro. Even some chopped pimento would be nice. I was lazy!

Mexican Pozole

I guess this was just a day for food and cooking.  It was cold today and when I am cold there is nothing that sounds better than hot soup.  A few years ago I got a big hunger for Pozole which I had enjoyed in Mexico.  I went searching the internet where of course you can find a recipe for ANYTHING and then I combined the ingredients and processes of a few different ones and came up with this.

Pozole is a Mexican Pork Stew made with hominy.  In Mexico you can buy hominy in the refrigerated section of the store and you have to cook it like beans - a couple of hours.  I have never seen it in the states that way.  I think that maybe in some areas of the country you might be able to find it frozen but certainly not in South Carolina. (I had trouble even finding the canned variety)  I also would have preferred dried chilies but we don't have those either.  This is a spicy and hearty soup that is perfect for a cold evening!  (I forgot to get a picture!)

• 6-8 large garlic cloves, minced
• 1 large onion, chopped
• 1½ pounds pork shoulder
• 1 T. dried oregano flakes
• 1/3 C. flour
• 2-3 T. canola oil
• ¼ C. olive oil
• 64 oz chicken broth
• 2 cans of hominy, drained
• 4 canned chipotle chilies including seeds, chopped fine.

1. Cut the pork into ¾ inch cubes.  Put the flour in a plastic bag and add the pork cubes.  Shake to coat well.
2. Heat the canola oil in a large stock pot and add the pork.  Cook and stir over medium heat until the pork is browned.  Add the olive oil and the onion and garlic.  Cook another 5 minutes or until the onion is translucent.
3. Add the chicken broth, oregano and the chilies.
4. Simmer covered until the pork is tender.  Add the drained hominy and heat through.

Optional – top with one or more of the following:

• Grated cheese
• Chopped onion
• Chopped radish
• Shredded cabbage
• Crushed tortilla chips