I do my grocery shopping on Sunday mornings. I like to get there before 10am because it's usually quiet, there aren't many people there, and I can get my shopping done quickly. I get mad when I get there after 10 because that's when the crazy people come out. I'm not saying that they are always crazy, but they certainly have the "I don't want to be grocery shopping on a Sunday get out of my way" craziness. They block the aisles with their carts and won't let you through, they stand with friends in front of popular products and give you the stink eye when you ask them to move, they ram their cart into yours whenever it's in their way. Ah Sunday mornings.
Thankfully I got to the market earlier enough this past Sunday that I didn't have to worry about that. I had a nice, quiet shopping trip and all was well. I picked up a few items that were on sale that I don't normally buy but that I knew Frank would enjoy. Both shrimp and sausage were cheap and I was thinking a jambalaya might be in order. The last time I made jambalaya it was in the crock-pot and while it was very good, I wanted to try it on the stovetop. I like the flavors and spices in jambalaya and knew that it was perfect for this weeks #SundaySupper event, Spice It Up!
When I went to cook it I realized I had forgotten to take the chicken out as well. I figured it was still going to be packed with flavor so I just made it without the chicken. It tasted surprisingly good without the chicken and is a great one pot meal. It was just spicy enough and had a wonderful flavor. We both though that there were too many shrimp in the dish so next time I'll cut back on them, especially since I don't eat the shrimp (and the fact that I wasn't putting any on my plate MAY have been the reason why he ended up with so many on his plate).
Jambalaya (adapted from Cook's Illustrated)
1 T. olive oil
½ lb. andouille sausage, halved lengthwise and cut into ¼ inch pieces
½ medium onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
5 garlic cloves, minced
1 ½ c. brown rice
1 (14.5 oz) can diced tomatoes, drained
1 (8 oz) bottle clam juice
1 ½ c. chicken broth
½ lb. large shrimp, peeled and deveined
2 T. fresh parsley, chopped
1 t. black pepper
1 t. paprika
½ t. thyme
½ t. oregano
¼ t. cayenne pepper
1. Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook for 5 minutes or until browned.
2. Add in the onion, peppers, and garlic and cook, scraping the browned bits off the bottom, for 3-5 minutes or until the onion is softened.
3. Stir the rice into the skillet and cook until the edges just begin to turn translucent. Then stir in the tomatoes, clam juice, and chicken broth. Bring to a simmer. Cover and reduce heat to low. Cook for 25 minutes.
4. Remove the lid from the heat and add in the shrimp, black pepper, paprika, thyme, oregano, and cayenne pepper. Cook for 2-3 minutes then cover with the lid and remove from heat. Allow the jambalaya to sit, covered, for 5-7 minutes or until the shrimp are fully cooked.
5. Serve hot and sprinkle with the fresh chopped parsley.
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama's Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy's Recipes and Writings Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni's Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner's Tales
Chorizo and Scallop Skewers from Jane's Adventures in Dinner
Buffalo Chicken Pizza from Cookin' Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D's Books and Cooks
Firecracker Chicken from Juanita's Cocina
Spiced Turkey Burger Patties from Cook the Story Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe - Moutarde à l'ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com