Tag Archives: easy dinners

Creole Jambalaya

I was born and raised in South Louisiana, and jambalaya was a staple in our diets. It only takes about 30 minutes to cook, and is a veritable “one-pot-wonder” that includes nearly every food group (as is custom in Louisiana cuisine). Save for the andouille, we almost always have these ingredients on hand. We are able to find Aidell’s Andouille Sausage here in California, but if you’re in the south, my favorite truly authentic brands are Savoie’s and Richard’s! If you can’t find andouille, save the recipe for another time…italian sausage or brats simply just won’t do. I hope you enjoy adding a little creole flavor to your dinner table!

Ingredients:

  • 3-4 links Andouille sausage
  • 2 cups white rice
  • 1/2 green bell pepper, diced
  • 1 medium yellow onion, diced
  • 6-7 garlic cloves, minced
  • 3-4 cups chicken stock
  • 1 Tbs. paprika
  • 2 tsp. red pepper
  • Salt, to taste
  • 3 Tbs. olive oil
    Makes 6-8 servings.

Saute or grill the andouille for about 8 minutes, until browned on all sides. Chop into bite sized pieces.

IMG_3699

IMG_3701

Sautee the bell pepper and onion in olive oil over medium heat for about 5 minutes in a large pot. Add garlic and cook for an additional minute, until fragrant.

IMG_3706

In a separate skillet (or the same one, if it’s big enough), heat oil, then add 2 cups of rice. Stir it around until it develops a bit of color (about 5-10 minutes). This step is optional, but I think it adds a nutty, more nuanced flavor to the rice.

IMG_3702

Add the rice to the pot with the vegetables. For firmer rice, add 3 cups of chicken stock; for softer rice, add 4 cups of chicken stock. Add the andouille and seasonings. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes.

IMG_3709

Do not lift the cover during the cooking process! Once most of the liquid has evaporated and the rice is the desired firmness, fluff with a fork and serve. Your guests are sure to love this creole staple!

IMG_3713

Lemon Rosemary Salmon Filet with Rosemary Potatoes

This is a healthy and well-balanced meal that takes only about 30 minutes to whip up. I bought a frozen salmon filet because it was cheaper (about $8 for the whole thing!), but you can certainly use fresh salmon. I also used small golden potatoes that have a smooth, buttery flavor. While the salmon and potatoes were in the oven, I whipped up a salad with the greens I had on hand. You can use any variation of sides with this salmon; I just went with rosemary potatoes to tie into the rosemary I used to season the salmon.

Ingredients:

  • Filet of salmon
  • 2 tsp. olive oil
  • 1 teaspoon lemon zest
  • 2 Tbs. lemon juice
  • 1.5 lemons, sliced
  • 2 sprigs of rosemary, chopped
  • Salt and pepper, to taste
    Makes 4 servings.

If using frozen salmon, thaw in fridge overnight, or in cold water for 30 minutes. Preheat the oven to 425 degrees. Place skin side down on a sheet pan, and season with olive oil, pepper, rosemary, lemon zest, and lemon juice. Top with lemon slices.

IMG_3691

Bake for approximately 20 minutes. Season with salt to taste.

Important: Do NOT season with salt until after it is baked. Doing so before can dry out the salmon.

Simultaneously, cook the potatoes in the oven.

Roasted Rosemary Potatoes:

Ingredients:

  • 8-10 small golden potatoes, quartered
  • 2 sprigs rosemary, chopped
  • 2 Tbs. olive oil
  • 2 tsp. garlic powder
  • Salt and pepper, to taste
    Makes 4-6 servings.

Preheat oven to 425 degrees. Place all ingredients in a pan, and toss with hands. Bake for 30 minutes.

IMG_3687

For the salad, I simply mixed arugula, grapes (halved), slivered almonds, and feta, and topped it with a simple lemon vinaigrette (lemon juice, dijon mustard, honey, olive oil). You can use any greens and veggies you have on hand – I just thought the plate could use some vegetables. Enjoy!

IMG_3694