Jambalaya
Ingredients & Directions:
In a dutch oven or large stock pan, saute over medium heat:
2 TBSP Olive Oil
1 Large Onion (diced)
3 Celery Stalks (chopped)
1 Green Pepper (diced)
When soft, 3-5 minutes, add:
3 Cups Reduced Sodium Chicken Broth
1 Cup Water
1 14oz Can No added salt diced tomatoes
3 tsp Cajun Choice Creole Seasoning (You can use other brands, Cajun Choice is my fav.)
1/8 tsp Ground Black Pepper
1 Cup Shredded Chicken
2 Andouille Sausages (Diced)
Bring to a boil, and then cover and simmer for 1-2 hours. Then add;
1 3/4 Cups Basmati Rice
Cover and simmer for 30 minutes, or until the rice is all soft. Then add;
10 White Shrimp Peeled and Vined
Cook for an additional 15 minutes, and then serve.
Shrimp Po'Boys
Ingredients:
Shredded iceburg lettcue
2 French Baguet rolls
Remoulade Sauce:
1/2 Cup Mayonnaise
1/2 tsp Pickle Juice
1/2 tsp Lemon Juice
1/8 tsp Hot Sauce
1/4 tsp Cayenne Pepper
1/4 tsp Paparika
1 Smashed Garlic Clove minced fine
1 Green Onion Chopped fine
1/2 tsp dijon mustard
Directions: Combine all ingredients, and allow to sit in the fridge for at least 1 hour, so that the flavors can come together.
Creole Shrimp:
"makes 2 sandwiches, double for more sandwiches"
1/2 lb un-cooked white shrimp
1 TBSP Olive Oil
1 tsp Creole Seasoning "my fav. is Cajun Choice Brand"
1/8 tsp Blackening Seasoning "dont worry if you don't have any"
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1 TBSP Butter
Directions: Peel and devein shrimp. In a bowl combine the oil, and seasonings. Place shrimp in the bowl and throughly coat with the seasoned oil. Next, heat a frying pan over medium/high heat. Place 1 tbsp of butter into the pan. When the butter is all the way melted pour the shrimp in. Cook shrimp for about 1 minute on each side. Be careful to not over cook, or they will be come tough.
Sandwich Prep: Slice baguet down the middle leaving one side still connected. Smear your remoulade sauce onto each side of the baguet. Place shrimp onto the bottom part of the baguet and top with lettuce. You can also add fresh tomato.
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