This weekend has been nice. I haven't done much except shop for food, clothing and jewelry. Tough, right? Friday night I went to Target and had a little too much fun in there...as always. Yesterday, I drove to Ruston and went to The Beehive and had a little too much fun there, too. Seriously good deals in that place! And had to top it off when I went to get the groceries. Lots-o-fun, I tell ya! And now I'm faced with giving the dog a shower, doing the laundry, scrubbing the hot water heater closet and cleaning the rest of the house today. I just have to have some downtime, you know? One can only go so long before they have to seriously veg out! So, we vegged out Saturday evening by making a slightly adapted recipe from Taste of Home!
Say hello to this little guy. This was my contribution to dinner...peeling the tails off the shrimp.
Creole Jambalaya
3/4 cup chopped onion (I just used a frozen seasonal blend instead of fresh veggies)
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced (I used garlic powder instead)
2 cups ham, cubed and fully cooked (Next time I will buy Boudin or chicken)
1 28 ounce can diced tomatoes, undiluted
1 cup uncooked long grain white rice (I used Minute Rice instead)
1 cup water (Don't add the cup of water if you use Minute Rice)
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 to 1 1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined (I used frozen fully cooked shrimp)
1 tablespoon minced fresh parsley (I didn't use parsley)
In a Dutch oven (I just used a stock pot), saute' the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, which is about 25 minutes.
Add shrimp and parsley; simmer uncovered for 7-10 minutes or until shrimp turn pink.
Yield: 8 servings.
Heat up a couple of rolls and you've got yourself a little taste of Louisiana!
I have to say thanks to "the hubs" for being the cook in the kitchen Saturday evening! You rock!
No comments:
Post a Comment