Shrimp Creole over Spanish Rice

DSC_4600 [1600x1200]This was a quick lunch thanks to the Zatarain box mixes from the cupboard.  A bed of their Spanish rice under the Creole Shrimp.  I always do the rice in my rice cooker because it makes an easy dish into a ridiculously easy dish.  I used the occasion to finally finish off the last few cloverleaf rolls I had left from Thanksgiving.

Dirty Rice

A continuation of yesterday’s recipe exchange.

Dirty Rice

  • 2 tbsp vegetable oil
  • 1 pound chicken livers*, chopped fine
  • 1/2 pound pork sausage
  • 1/2 large yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks finely chopped celery
  • 2 tsp minced garlic
  • 1 tbsp Creole seasoning
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 cups chicken broth
  • 2 bay leaves (remove before serving)
  • 5 cups cooked rice
  • 1/4 cup minced fresh parsley leaves

In a large, heavy sauté pan, heat 1 tbsp of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining oil, the onion, bell pepper, celery, garlic, Creole seasoning, salt, pepper and cook, stirring, for about 5 minutes. Add the stock and bay leaves and deglaze the pan (scrape the bottom of the pan to loosen any browned bits). Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook additional 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.

*I suppose it’s not really dirty rice when I make it, because I do not use chicken livers.

Mmm… Soups and Stews

It’s getting that time of year for nice soups and stews and such like.  We had some seafood gumbo the other day:I made some pork stock recently, first time I’ve tried it and wasn’t sure it would work but I took a shot at it.  We made a big pot of navy beans cooked with smocked hocks a few days back.  As usual, I removed the hocks to cool and stripped out what meat I could and returned that to the pot.  We have been throwing the bones and skin and gristle away ever since the vet told us not to give any to the dogs, but with the memory of making a wonderful stock from the Thanksgiving turkey carcass still fresh in my mind I did the same with these bones.  Roasted them in a hot oven until they were nearly burned (I meant to do that!) and then simmered them in a big pot with celery, onions, carrots, garlic and etc.  Worked great!  I used it making some ham and beans:That’s a wedge of my World Famous Cheddar Cornbread in there.  Alas, there aren’t any fresh jalapenos in this batch.  Here’s a little breakfast pr0n:We love us some breakfast links!  There’s hash browned potatoes under the eggs.  Mmm…

Just had a little lunch.  Mrs J finished off the beans with another piece of the cornbread and I cooked some fresh rice up because there were some gumbo leftovers I thought would  be yummy.  I was correct: