Jambalaya with Shrimp and Andoulli Sausage

Jambalaya

You guys are in for a real treat if you like Jambalaya.  As always, I post recipes only as good as they come and the way I know they should be.  Nothing but the best restaurants in New Orleans serve Jambalaya like this and I’m going to teach you how to do it in the comfort of your own home.  i promise you, if you make Jambalaya like this the next you have friends or family over, no one is going to leave until you give them the exact ingredients.  Well, here it is, from Poor Man’s Gourmet Kitchen to yours.  Now go tear it up!

Jambalaya Ingredients:

2 Andoulli Sausages
1 lbs Shrimp, pealed and deveined
2 cups Rice
1/2 Onion, chopped
1 Bell Pepper, chopped
2 Garlic Cloves, chopped
1/2 tsp Anchovy Paste, or one crushed anchovy
1 cup Clam Juice
Chicken Broth (approximately 1 quart, watch video)
1 can Diced Tomatoes
1/2 can Tomato Sauce
1 tbsp Creole Seasoning (add more to taste for spice)
1 tbsp Worcestershire
1 1/2 oz Louisiana Hot Sauce, (or something similar like Tabasco)
Top off with Scallions

Spanish Rice

Spanish RiceSecrets for Spanish Rice!

Spanish Rice is loved, it’s adored yet often underrated.  I remember asking some idiot once how he made his Spanish Rice and his answer was ridiculous.  But, first let me tell you why I asked him and how I came to the conclusion he was an idiot.  This guy was a coworker and there were a lot of other employees that came in Monday mornings, always raving about his weekend barbecues.  Oh, and I should probably mention that he’s Mexican.  Anyway, that and the fact that he “Apparently” cooked all the time, this convinced me that he was probably the man to talk to about his recipe for Spanish Rice.  His answer was, “Tomatoes and Seasoned Salt”!  So long story short, that’s when I decided he was an idiot because his answer was just ridiculous.

IMG_1006So all B.S. aside, here’s what you really need to know about Spanish rice.  Rice needs to be constituted, and much like pasta, the water going into it should be seasoned.  The reason is, most of the flavor found in Spanish Rice is absorbed into the rice itself.  So it’s important that all the liquid going into the pot, be exactly how you want your rice to taste in the end.  It’s that simple.  Yes it needs to be a tomato base but it should have some spice and a little bit of a kick.  That’s why I use my salsa recipe.  CLICK HERE if you want that.  but you don’t want to water down the flavor by topping it off with water.  That’s why you should use Chicken Stock, or chicken Bouillon.  I use Knorr!

Spanish Rice Ingredients:

1 1/2 cups Long Grain Rice
2 cups Chicken Stock (or Bouillon)
1/2 chopped Onion
1 cup Salsa
Oil for cooking

Rinse your rice with water 3 times before cooking.  Add 2 tbsp of oil to a hot pan and saute the onion.  Next add the rice and stir frequently until you lightly brown the rice.  Add your Salsa and Chicken Stock, bring to a boil and cover with a lid and turn the heat down to a simmer for 20 minutes.  Then serve.  If you like a more flavorful rice, I highly recommend trading out one cup of chicken stock and adding one more cup of salsa instead.  Enjoy your Spanish Rice!

Beef, Chicken or Shrimp Curry Recipe

Curry RecipeI love a good Curry Recipe

There are a lot of different traditions out there when it comes to making curry.  If you read about it, you’ll find that it is more or less complex combinations of spices and/or herbs, usually including fresh or dried hot chilies.  Many Asian and Indian cultures have different methods in their preparations as well.  There are two ways to make curry; dry or wet curry.  This curry recipe that I’m going to be sharing with everyone is preparing a wet curry.  Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock.  And the easiest way I can show you how to do it is with coconut milk, not to be confused with coconut cream(very important).

Curry Recipe

1 12 oz can coconut milk

2 tbls curry powder

Salt and Pepper to taste

One 12 oz can of coconut milk, 2 tbls of curry is all you’re going to need for the basic curry recipe.  Heat a pan on High Heat, add the milk and stir in the curry.  As soon as it comes to a complete boil remove it from the heat immediately and then add salt and pepper to taste.  Now, this basic sauce can be turned into anything and will set up and get really thick in the refrigerator if you want to save it for other things; cold curry chicken salad for example is one of my favorites.  7 oz of pulled cooked chicken breast to 1 ½ oz of curry dressing and a handful of raisons mixed together and mashed into a snowball sized lump in the middle of your favorite greens makes for an excellent chicken salad.  However, using the curry recipe right away for a Masala over rice like what I have demonstrated in the photo is just as easy but will take a few other preparations to kick it up a notch.

Wikipedia says a survey found that of 48 different Tikki Masala recipes, the only common ingredient was chicken; which tells me you can substitute anything you want in the curry recipe and completely make it your own!  All I did here is diced up some bell pepper, green onions, pureed a couple of tomatoes in a blender with a clove of garlic and pinch of Cumin, and I was ready to roll.  Originally I was going to make the Tikki, meaning chicken, but I remembered that I already had a cooked beef brisket in the refrigerator; so essentially that alone cut my cooked time in half right there.

Here’s how I did it: In a hot skillet a few tbls of canola oil, added the diced green onions and bell pepper and sautéed for just a minute before I added the sliced brisket portion.  Now the beauty to doing this yourself people is that you can add as much onion, pepper, beef brisket, chicken, shrimp, WHATEVER as you want.  Completely make this dish your own! Now, after you toss all of that together for just a few minutes add and combine your curry and your tomato puree.  Add if you happen to have some cilantro, now is a good time to add that too.  I know cilantro is one of those things you either love or you hate it.  Anyway, just let this reduce just a bit, maybe 10 minutes is all and serve over your favorite rice.  Now if you don’t want the Masala and you want to just stick with the curry, NO PROBLEM!  Just eliminate the tomato puree and add the garlic to the pan directly instead, it’s just that simple.  But don’t stop here, look around and experiment with your own curry recipe and make it your own.