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Butcher’s block - Jan. 15, 2014

A friend remarked today they had purchased their tickets for Mardi Gras, and it got me craving my favorite Cajun cuisine! I hope it becomes one of your favorites, too! For those trying to keep those New Year’s resolution leave out the rice for a filling low carb meal!

Shrimp and Sausage Jambalaya

3 slices bacon

12 oz. Andouille Sausage

2 tbsp. butter

Olive oil

1 yellow onion diced

1 green bell pepper diced

1 stalk celery diced

Black pepper

Sea salt

4 cloves garlic

14 oz. diced tomatoes

1 tsp. dried thyme

1 tsp. dried oregano

1/4 tsp. ground red pepper

2 bay leaves

1/2 cup low sodium chicken broth

1/4 cup chopped parsley

1/2 fresh lemon

6 green onions

1 lb. shrimp – cleaned tails off

1 cup long grain white rice

Heat large skillet on medium heat cooking bacon and turning sausage until brown, when bacon is crisp remove from skillet. Once sausage is brown move to cutting board. Drain most grease and add a tbsp or two of olive oil, butter, onion, pepper, celery. Season with salt and pepper and cook until onion is translucent. Add garlic, tomatoes, thyme, oregano, red pepper, and bay leaves; crumble the bacon adding in and cooking over medium heat for 5 minutes. Slice sausage into rounds and add in. Stir in chicken broth and parsley. Season again with salt and pepper and allow to simmer for 25-30 minutes, stirring often. Rinse 1 cup rice in colander, and bring two cups of water to boil. Stir in rice bringing to boil, reduce heat and allow to simmer with lid on for 20 minutes. Add shrimp to colander, squeeze lemon over them, toss well and allow excess lemon to drain. Add shrimp and green onion to pan, stir in and allow to set for 5 minutes. Remove bay leaves. Fluff rice with fork and pour jambalaya mixture over rice and serve.