Monday, February 22, 2010

Cajun Shrimp Jambalaya + Weekend Lagniappe

Here's a family favorite that's chocked full of spicy flavor and sure to please! One bite of this mouthwatering dish and you'll know you're in heaven, cher! Serve with BeBe's Potato Salad, (re-posted below) and hot French bread.

1 1/2 lbs.'s medium shrimp,
( peeled and deviened )

1 cup cooked ham, cubed
2 tbs.'s olive oil + 2tbs.'s butter
1 large onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1/4 cup fresh parsley, chopped
2 tsp.'s minced garlic

1/2 tsp. sea salt
pinch of thyme
1 tbs. or more Creole seasoning
Few good shakes Tabasco
1 tbs. Worcestershire sauce
1 can tomato sauce
3 cups water
1 1/2 cups uncooked rice

Of course, you may want to add a few of your favorite ingredients. Sometimes I reduce the shrimp to 1 lb. and add oysters or crab meat and maybe some fresh chopped tomato or Andouille sausage.The possibilities are endless for this classic Cajun favorite. Enjoy!

Melt the butter and olive oil in a large heavy skillet. Add the salt, onion, bell pepper, garlic, and saute' for 5 minutes. Stir in ham and shrimp, and saute for 10 more minutes. Stir in tomato sauce, Worcestershire sauce, Tabasco, and seasonings, and simmer on low heat for 15 minutes. Add the water and bring to a boil. Stir in the rice, lower heat, and cover, and cook for 20 minutes. Add the parsley and the green onions in the last 10 minutes. Turn heat off and let stand for 10 minutes. Stir gently and serve. Serves 6. Cest bon, cher amis!
Bon Appetit!

BeBe's Potato Salad

5 lb.'s red potatoes, peeled and chopped
1 tbs. white vinegar
10 eggs
3 tbsp.'s sweet pickle relish w/juice
5 tbs.'s mayo (more, if needed)
2 tsp.'s yellow mustard
1 tbs. Cajun seasoning
Salt to taste
Few drops Tabasco

Fill a large pot with water (3/4) full and add the salt,vinegar, chopped potatoes, and eggs. Bring to a boil and boil for 15 minutes or until potatoes are tender. Drain and cool, and season potatoes with the Cajun seasoning and place in a large bowl. Meanwhile, peel eggs and separate egg whites from yolks. Chop egg whites and add to potatoes. Place yolks in a medium bowl and mash yolks with a fork until fine. Combine mayo, mustard, salt, pickle relish, and Tabasco in small bowl and mix well, then add to the mashed yolks and stir, adding a little more mayo, until the desired consistency is reached. Add to the potatoes, blending gently.

Weekend Lagniappe

It was a glorious, warm weekend in Cajun country, although a bit quieter than the past few. We went to Dwight's to eat some boiled crawfish. We started off with an appetizer, Fried Alligator Bites. Then we ordered 20 lbs., (5 lbs. per person), of hot and spicy boiled crawfish! And when I tell you that these hot and spicy, delectable crawfish were fabulous, then you know that I mean it, cher!


Cathy said...

This all looks delicious, but that potato! I am a huge fan of potato salad and love the inclusion of pickle relish/juice.

Kat said...

Wish I had bought some red potatoes this grocery trip. I am cravin' that potato salad! I am making shrimp po boys today!
I love crawfish! Good groceries (as my brother who lives down that way and is married to a cajun says.)

Cloudia said...

I miss crawfish (as aquarium pets and food - yep!)

A nice quiet weekend after all the recent frou-fra sounds lovely, mon Cher!

Aloha, Friend!

Comfort Spiral

Mandy's Life After 30 said...

Wish I could enjoy a big bite of that right now (and a cold beer too, of course). It's been a LONG day! My mom makes potato salad wiht pickle relish too, I love it that way. Will have to try it soon. Thanks!

Dorothy Rimson said...

This is looking yummy and i guess healthy food as well!!!!!!!!

John said...

5 lbs of crawfish per person; in those few words you sum up the difference between the UK and the US. That would cost a fortune here so I guess I'll just have to dream about that meal. Guess you all had fun.

Laura said...

Marguerite- once again you make me want to be there. You are a great ambassador for the wonderful state of Louisiana.

Does the governor know about Cajun Delights?


Katherine Aucoin said...

Shrimp jambalya and potato salad made the Cajun way, it doesn't get any better than that!

JÄ°VAGO said...

Hello Marguerite,it seems very well,
like a kalamaris.Can I ask a wine
near this greate food :)

Best wishes from Turkey..

Eddie Bluelights said...

You are making me feel hungry again. My new hip could do with some shrimps to lubricate the joint LOL.
Pleased to say I am improving quickly and you will not be able to recognise me soon without my walking sticks LOL. Hugs ~ Eddie

Marguerite said...

Cathy- So good to hear from you! This potato salad is fab! Hope you try it! Thanks for stopping by!

Marguerite said...

Kat- Cravin' the Cajun potato salad, loving crawfish, and making shrimp poboys!? You are becoming more of a Cajun everyday, cher! Thanks for your sweet comment and for coming by!

Cloudia- Crawfish as aquarium pets!? Wow, I have never thought of them as pets, but I guess they could be! The weekend after Mardi Gras is about the only quiet weekend of the year! lol

Mandy- My dear fellow Cajun, I know that you understand just how good it is! You're welcome, hope you make it, soon. Enjoy, cher!

Dorothy- Thanks for the nice compliment and for stopping by!! Glad you liked the recipes and hope you try them.

John- They are a little pricey, here, too, this early in the season. But, Cajuns have been known to spend their whole paycheck on crawfish, if necessary!

Kathryn Magendie said...


GMR was in So La and made jambalaya and tater salad - :-)

Vagabonde said...

We went a couple of times to friends who had some Louisiana relations visiting for the week-end. They had brought a lot of crawfish, it was covering a whole big picnic table. The Louisiana lady knew exactly how to shell these crawfish – she was so fast, she could eat at least 10 while I ate only one! Your Shrimp Jambalaya sounds very tasty, I’ll try to make it.

A Year on the Grill said...

Oh, so good!!!

and I am needing shrimp recipes! those look great, and of course jambalaya!!!

great to finally have a chance to catch up and read you again! looks great as always

Marguerite said...

Laura- Thanks for your kind comment and for coming by, cher! I am just one of many, who want to share our wonderful Cajun culture with the world. I don't know, but I wish that someone would tell him. lol

Katherine- You got DAT right, my dear fellow Cajun! It doesn't, except for maybe adding some crab or crawfish! Oh yeah!

JIVAGO- Bonjour and welcome to Cajun Country! I am delighted to meet you and so happy that you stopped by! A nice chardonnay, perhaps! Cheers!

Eddie- Mon cher amie, so great to see you! That is wonderful and I am so happy to hear about your good progress and recovery. My prayers for you have been answered and I hope that you continue to improve, with a speedy recovery! Get your waltzing shoes ready, cher!

Nancy said...

Was that my stomach just growling?

Karen said...

Yum, crawfish. We'll be boiling after Easter when the price goes down.

Looks delicious.

Marguerite said...

Kat- You got DAT right, cher! I tend to go overboard with eating this combo. Bet GMR's was good! Thanks so much for stopping by, mon ami!

Vagabonde- Sounds like a Cajun crawfish boil, for sure. It takes a little practice to peel fast. Merci beaucoup for trying it, cher! Enjoy!

Dave- Merci for your sweet comment, cher! Help yourself, there are plenty of shrimp recipes, here! I need to catch up with you, as well. Cheers!

Nancy- I'll take that as a compliment, cher! I think that I can hear it from here. lol Thanks for coming by!

Karen- Hi and welcome! Thanks so much for visiting and for your nice comment. We'll be boiling then, too.