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Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on September 17, 2014
If you are having a lot of friends over, and you are a little low on money, a big jambalaya can be put together for a reasonable price. And, if you do it right, it is delicious and hearty.
Try not to think of jambalaya as a specific recipe, just think of good things that would go well with rice, sausage and shrimp. As a matter of fact, just those three ingredients cooked together are pretty good, and anything you add is just going to make it better. We talked last month about perlou, the low country version of jambalaya, but it is just one of many versions of the basic recipe.
A QUICK JAMBALAYA RECIPE
1 pound shrimp
3-4 boneless chicken thighs
1 cup sliced sausage
1 chopped onion
1 chopped bell pepper
1 cup sushi rice (makes it oh so creamy)
2-3 cups chicken stock
Red pepper flakes
Sauté the sausage until brown in a little oil, remove and drain. Add the shrimp on high heat and cook for 2-3 minutes, but no longer. Remove and reserve. Reduce the heat, add the chicken and cook until just done, 6-8 minutes, remove and set aside. Add the vegetables, season with the red pepper flakes and cook for 20 minutes. Add the sausage, chopped up chicken and rice, give it a good stir and then add 2 cups chicken stock. Cover and simmer until the rice is done, 20 to 25 minutes. Add the shrimp, give it another good stir and serve at once. Never add the shrimp too early, or they will be overcooked and tough.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on September 10, 2014
Fried they are good neat, with a bit of lemon or just a drop of cocktail sauce, but they are the very best when presented in a po-boy. If you want to make them even better, serve them topped with coleslaw.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on September 9, 2014
A simple roast beef recipe follows, and it won't take long to make it, but, please, do not buy your roast beef precooked, just don't do it. If there are any culinary gods at all they should haunt you if you do.