House of Skip

Wednesday, July 6, 2011

Yummy Jambalaya

Yummy Jambalaya

1/2 a white onion diced
1 red bell pepper diced
3 cloves of garlic chopped
4 slabs of bacon diced
2 links chorizo sausage (or sausage of your choice)
1- 28 oz jar of diced tomatoes
to your taste:
Chili powder
Celery Salt
crushed red pepper flakes
Cayenne pepper
Ground Black Pepper
1 lb Mahi Mahi (or fish of your choice) -note Mahi holds up well to stew-type dishes
1 lb shrimp (cleaned and tails removed)

Start with a large pot, I like to use my Le Creuset dutch oven. Over medium heat, add a little olive oil to the pot, add onion, garlic and bell pepper, let them sweat it out for about 2 minutes and add the bacon, let the bacon cook until it starts to crisp up and stick to bottom of the pot. Now you want to add the sausage, I used hot chorizo, but you can chose anything you like, be sure to scrap the bacon off the bottom of the pot so the flavors mingle.

After the sausage has had time to brown (probably 3 to 5 minutes) you now want to add the can of diced tomatoes, again being sure to scrap the bottom on the pot to get all the juicy bits of bacon and sausage incorporated in the sauce. Add all your spices, I don't measure I just dump to my taste, I recommend you do the same, some like it hot, some don't, ya know? Give it a few good stirs and put the lid on and walk away, I found something else to do for about 10 minutes so I could let that pot simmer and all of those flavors infuse themselves into the tomatoes to make a yummy sauce.

Now, after that I chopped my Mahi Mahi into bite sized chunks and threw them in the pool, I let that go for a few minutes while I prepped the shrimp, then the shrimp joined the party too. After adding the shrimp, I probably only left it on the heat for another 5 to 7 minutes, I didn't want the shrimp to get tough. I was making this ahead for later in the week, if you are going to eat it immediately after cooking, just wait until the shrimp turn from opaque to that nice pink color.

I took the pot off the heat and let it cool off (those cast iron babies get hot!). Once it was cook, I put it in the fridge for safe keeping. I had made this ahead of time so that on a night where my companion and I were on different schedules (him golfing, me at karate) we could both come home and heat it up and eat whenever it fit into our day.


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