Jambalaya

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Make it as spicy as you like, this hot Cajun dish is delicious! Use any kind of seafood or sausage you have on hand.

Creole Spice

(mix and crush together)

2 tsp garlic powder

2tsp paprika

1 1/2 tsp thyme flakes

1 tsp oregano

1 tsp dried basil

1 tsp cayenne pepper

3/4 tsp salt

1/2 tsp black pepper

Ingredients

1 boneless chicken breast

3-4 chorizo

2 Tbsp butter

Mince 1stalk celery, 1/2 onion, 1/2 green pepper and 3 cloves garlic.

Cut chicken in bite-sized pieces and season with 1 tsp Creole Spice. Saute in 2Tbsp butter. Stir in sliced chorizo, cook over low.

Add minced vegetables, cook till translucent. Stir in :

1 cup rice, washed and drained

1 small can tomatoes (400g)

1/2〜1 Tbsp Creole spice

1 Tbsp Worchestershire sauce

1chicken bouillon cube

2 bay leaves

salt, pepper

500〜600cc water

(shrimp)

Cover and cook over medium low for 20 minutes, add 12 lrg shrimp and simmer for 3-4 minutes. Serve immediately or the rice will absorb all the liquid.

I don’t advise using instant rice. I use 2-3of the small Japanese green peppers.

Go light on the spice the first time as cayenne is quite hot!

Broccoli Quiche

For an 8-inch quiche

Make a butter crust: 1 1/4 cups flour, 1/4 teaspoon salt, 1/2 cup butter (1 stick), 1/4cup ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll into 9″circle, fit ito fluted quiche dish,

Saute 1/4 onion thinly-sliced, 1 clove of garlic, minced. Stir in 2 slices chopped bacon. Add bite-sized cooked broccoli, 1cup shredded cheese. Fresh mushrooms, if desired. Spread in the crust.

Beat 2 lrg eggs, 1/2 cup heavy cream, 1/3cup milk, salt and pepper, Pour into the crust, top with additional cheese. Bake at 190 °C (375°F) for 35-40minutes, til set. Serve warm.

Today I used a frozen pie crust. Also, I usually partially bake the unfilled crust with pie weights, then fill and bake, though this isn’t necessary.

Experiment with using other vegetables, such as thinky-sliced kabocha squash, spinach or other greens!

Seafood Gumbo

Everyone loves this spicy Cajun dish! You can vary the ingredients as you like, using scallops, shellfish of other kinds of sausage. The original calls for Andouille (an-doo-wee) sausage, but that’s not available where I am, so I use chorizo which adds to the spice. but if you don’t have that either, you can use a little more cayenne pepper! ( Go easy on cayenne if you’ve never used it, it’s very hot!)

Saute:

1 chicken breast, cut up , seasoned with salt / pepper,

3-4 chorizo, cut in bite-sized bits

Remove from pan and add 2 Tbsp oil. Saute:

1 clove garlic, minced

1 small onion, minced

1 stalk celery, minced

2 small ( Japanese) green peppers, minced ( or 1/2 regular green pepper.minced)

When slightly translucent, add

4 Tbsp flour

1 teas ~cumin (powder)

1/4~1/2 teas cayenne pepper

1/2~1 teaspoon salt, dash of pepper

Stir well and then add

1 (400g) can of tomatoes

500-600 cc water ( 2 cups) +2 consomme cubes, chopped up (or chicken stock)

Chicken and chorizo ( see above)

Simmer for 10 minutes or so on low, till thickened. Before serving stir in shrimp and okra till cooked. Serve with hot rice, Garnish with pwd paprika, chopped parsley of cilantro!

10-12 shrimp

6-8 okra, cut in half

2019-02-20 17.39.08 — Yumi enjoys Cajun food and appetizers