New Traditions

John and I stayed in Columbia for Thanksgiving this year.  With my vicious Black Friday work schedule and his cold, we decided not to brave the highways for travel.  Instead, a day of peaceful, do-nothing relaxation was in place.  We played video games, drank home brew, watched football, and for the second year in a row, made a kick-a$$ Seafood Jambalaya!!

I feel it may become a tradition with us now, and with good reason.  You see, this Jambalaya is goood.  Loaded with lots of custom blended Creole seasoning, power-packed quinoa, and pounds upon pounds of seafood, this is too good to resist.  We opted for Oysters, Shrimp, Catfish, and Andouille sausage this go round.  We even had a new addition of flaked barley with the grains.  Flaked barley is now a staple with John's beer brewing.

Seriously, look at that deliciousness!

You can find the recipe post here.

And here's to new traditions!  We shall see what Christmas holds . . .

Shrimp and Quinoa Lunch

Yesterday's day off did not go to waste!  With the gas stove back in action and a doors open weather kind of day, it was perfect conditions to whip up a quick and hearty lunch.



First, some things about quinoa.  It crept into my life a few years ago and now I cook with it so often that I feel it has been a childhood favorite.


"In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source, unusual among plant foods.[13] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[13]" -Wikipedia


Cool, right?

So, with kitchen door wide open, a cool breeze coming through, a bottle of wine to be opened, and some Old Bay seasoning, this was a good lunch.


And I swear by Old Bay.  Insta-delicious.

Shrimp Quinoa:
(for one)


1/3 cup quinoa
1.5t Old Bay Seasoning
1/4c diced Onions
1/4c diced Green Bell Peppers
1.5c water
4-5 large shrimp (fresh or frozen)


Sautee onions and peppers in some olive oil in your pot until tender.  Then add Old Bay, quinoa and water and bring to a boil.  Do not stir excessively.  Boil until quinoa is expanded and fluffy (you will see the circular casings come off the grain).  Add shrimp and simmer for another 5 minutes, or until shrimp have turned pink.

And don't drink half of the bottle of wine when you have stuff to do later that day...  just sayin.

Cannisters

Quinoa, Lentils, and Oats stay stocked in my kitchen.

Seafood Jambalaya with Quinoa

My boyfriend and I recently bought some bulk foods at a local Earthfare store.  This included some bargain priced Peruvian quinoa and some wild rice mix.  We knew we had some grouper fillets waiting to be used in the freezer, so our minds wandered to a go-to seafood jambalaya meal.

Seafood Jambalaya with Quinoa

2 tablespoons butter

1 lb. andouille sausage (or other smoked sausage), sliced ¼” thick pieces

1 bell pepper, diced

1 large onion, diced

3 ribs celery, diced

1 head of garlic, peeled and minced

Creole seasoning (see below)

1 15 oz. can of chopped tomatoes

1 lb. shrimp, peeled and deveined

8 oz.  fish fillets, cut into chunks (grouper cheeks are wonderful here)

3 cups quinoa, or brown/wild rice, or combination

6 cups water or stock

2-3 bay leaves

Green onions, chopped for garnish

Any Louisiana-style hot sauce

Using a thick-walled pot or French oven, sauté the sausage in the butter until sausage begins to crisp. Add the Trinity (onions, celery, bell pepper), garlic, and some of the Creole seasoning to the pot, sautéing until the vegetables are a light brown. Add the quinoa to the mix and sauté for another minute or so.

Add the can of tomatoes, bay leaves and water; bring to a boil. Be sure to scrape the bottom of the pot to keep the quinoa floating. Reduce heat and simmer while covered until most of the water is absorbed. 

Now fold in the shrimp and fish fillets, re-season with Creole seasoning, and simmer 2 minutes, just enough time to get the shrimp and fish started. Then remove from heat and keep covered another 10 minutes.

Serve right from the pot or transfer, garnish with green onions and hot sauce.

Suggestion for Creole seasoning*:

Combine -

2 tablespoons paprika

2 tablespoons garlic, granulated

2 tablespoons pepper, freshly ground

1 tablespoon onion, granulated

1 tablespoon salt, table

1 teaspoon (or more) cayenne pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

*NOTE:  You don’t have to use all the seasoning at once; it will keep if sealed airtight. Be sure to taste and see what it needs first!

We ended up using half quinoa and half wild rice mix as our grains, and the textures were wonderful.  Our selected hot sauce for the evening, Florida Roadkill, came out of John's collection. 

Enjoy!