Spicy Cajun Jambalaya with Moist Skillet Cornbread

     So on my day off work, and my gardening finished (I love my new pots of geraniums by our front door) I was ready to cook a hearty meal for us.  My line of thinking was something spicy...something with the smoked turkey sausage I had...and I was craving some iron skillet cornbread, so it needed to go with that too -light bulb!- Cajun Jambalaya!

     This is a healthy recipe, because I added beans (the recipe didn't call for them originally), lots of veggies, whole grain rice and yummy smoked turkey sausage.  The combination of all of this, plus tomatoes, fat free vegetable broth and spices, then you've got a rich, feel-good meal that tastes incredible and is good on the waistline, too!  I try to be very aware of our health whenever I'm cooking.  I pretty much use only olive oil,  fat free or low sodium broth, soups and stocks, use turkey sausage almost always instead of pork sausage, and cook with lean meats as much as possible.  When something calls for veggies, like this recipe, I just chop up extra to add in for easy nutrition or add a can of rinsed beans for good protein!  As you know, not all my recipes are this healthy, and on those days I have to use good portion control.  No food is off limits totally when you're smart about it.  That was just my two cents on healthy meal planning. :)

     This dish originally called for sausage, chicken and shrimp.  I just had sausage on hand and ready so that's the only meat I used, but I think all of them together would be traditional for jambalaya and so tasty.  It just goes to show that you don't have to be a stickler to recipes, just let your pantry help guide you through.  I think cooking for family should be a casual and an enjoyable experience.  Cooking and baking just makes me happy, and doing it for others brings me joy!

     I served up this delicious jambalaya with a basic skillet cornbread recipe.  I got the recipe on the back of the House-Autry Stone Ground Yellow Cornmeal's bag. (I think it's the same general recipe on every cornmeal bag.) I like to add a dash of black pepper to the batter for an extra savory note, and add some creamed corn to sweeten up the cornbread and make it incredibly moist!  Put a little butter in the cast iron skillet and melt it in a very hot oven, so when you pour the cornbread batter in it will sizzle and brown the edges to the crisy goodness you want!  You gotta know how to make cornbread in the South!

(Stirring in the black pepper)

(Looks at those bubbly brown edges instantly after pouring in the batter!)

(Nothin' like Southern food.)

This meal is a comforting and delicious way to end the day.  I hope it finds it's way onto your dinner table soon!

Jambalaya Goodness

1/4 c. olive oil

1 pkg. Butterball smoked turkey sausage, sliced  

3/4 c. green bell pepper, diced

3/4 c. celery, diced

3/4 c. onion, diced

2 Tbsp. minced garlic

1 Tbsp. cajun seasoning

3 dried bay leaves

few dashes of hot sauce

few dashes Worchestershire sauce

1 can beans (pinto or black), drained and rinsed

1 28 oz can diced tomatoes, drained

1 c. rice

3 cups liquid

(I used 1 can vegetable broth-2 cups- and 1 c. water)

In a large pot, add about half the oil and saute the smoked turkey sausage over medium heat for about 5 minutes.

Once browned a bit, place on paper towels to drain and set aside.  In the same pot add the rest of the oil and add the peppers, celery and onion.  Cook for about 8-10 minutes or until tender.

Add garlic and sausage back to the pot. Season with Cajun seasonings a little salt and pepper, bay leaves, hot sauce, Worchestershire sauce and add beans and diced tomatoes.  Stir well.

Next add rice and slowly add broth and water.

(The original recipe calls for this to cook for about 15 minutes, but I used brown Basmati rice and it took a good 45 minutes or so to cook.) So, I just put the lid on it and let kept it at a low simmer on med-low heat, stirring occasionally.  Most of the liquid will get soaked up in the rice and flavor it very well.  Enjoy!
Serves 4-6

I'm linking this to:

Savvy Southern Style's
Wow us Wednesdays

Comforting Shrimp Creole

On a cold, rainy night at home when you are in your comfy clothes and have the fire blazing in the fireplace (or in my case, a few candles lit), you want comfort food.  Something that smells good, looks good and will warm you up inside!  Many of my favorites include a good pot of chili, potato soup, or creamy mac and cheese.  In the recent years I have added a new favorite that's in the form of a Cajun classic....Shrimp Creole!  With the spicy tomato based sauce full of cooked down veggies and shrimp piled up and soaked in a bed of hot rice it is just so comforting!   This is a dish my mother-in-law (whom I love!) introduced me to.  I have always loved the flavors of New Orleans and spicy dishes, so this dish was love at first taste!

There's quite a bit of chopping to prep for this dish -- but honestly, unless I am rushed for time, I enjoy getting out the cutting board and my sharpest chef's knife and dicing the vegetables. You will want them diced in about the same-sized pieces so they will cook evenly. I put onion in this dish, even though it doesn't call for it. I like the onion flavor with the garlic, and the onion with the bell pepper and celery is sometimes called the holy trinity in Louisiana cuisine. This combination is the base of other Cajun dishes, as well. Sometimes, onions really bother my sensitive eyes if they are very fresh so if I can't afford to lose my mascara, I will use frozen pre-chopped onions. They are a good thing to have on hand for those who don't like to dice or don't have much time.

When stirring the flour in the oil be a little patient to get the light brown color.  This is like a roux, which is traditionally flour stirred into melted (clarified) butter.  You could definitely do this instead of the oil to get an even richer, creamier base. A roux is also used to start many Cajun dishes.  I just added a bit of butter to my olive oil.  I use olive oil because it is the healthier option and I try to cook by making smart choices for our bodies! Also, I add more red pepper to this dish then it calls for.  We enjoy a kick to our food, and so you can adjust according to your taste.  The shrimp should be watched fairly carefully at the end, to ensure no overcooking.  Already have your rice finished by the time the shrimp is fully cooked and ladle the Shrimp Creole over a bowl of hot rice! Serve this with cornbread muffins or even just toast with some melted butter and garlic salt.  We always put Tabasco sauce on the table so you can add a couple dashes to your taste!  Enjoy this dish inside your cozy home no matter the weather, and feel the warmth of eating a beautiful meal in the comfort of our own home. Enjoy!

*Tip- To make ordinary rice really good, brown the rice in oil in the same pan you will be cooking it in, before adding the water and cooking.  This will really bring out the nuttiness and flavor of the rice.  Salt your water well; and after it's cooked, fluff your rice and stir in as much butter as your conscience allows and add salt and pepper. So good and rich!  (Not recommended if watching your weight!)

1/4 cup   oil
1/4 cup   flour
4  cloves garlic
1/2 cup   chopped onion (optional)
1/2 cup   chopped celery
1/2 cup   chopped green pepper
1/4 tsp.   thyme
1 1/2 tsp. salt
1/4 tsp.   black pepper
1/4 tsp.   red pepper
2 (8 oz.) cans tomato sauce
2 cans    tomatoes
1 1/2 lbs. frozen shrimp (whatever size you prefer, I like small)


1. Heat oil.  Add flour stirring constantly until smooth and golden brown.
2. Add garlic, celery, onion and green pepper.  Cook until tender.
3. Add tomatoes, tomato sauce, and seasonings, and cook 15-20 minutes stirring frequently.
4. Add shrimp and simmer 12-15 more minutes.

Makes about 6 servings.