Let's Dish With Linda Lou

Taste The Love

Cajun-Style Jambalaya

2018-02-04 11.12.26

2018-02-04 11.12.32

A great way to be transported from your dining room to the French Quarter is with my Cajun-Style Jambalaya! This one-pot wonder is done in layers. What I mean is, I’m going to season and cook each layer as I go, building layers of flavor.

The first is to prep all the vegetables.

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Next, on to the proteins for this dish.

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I marinate the chicken and shrimp in a mixture of olive oil,  Kosher salt, freshly ground black pepper, along with a Cajun seasoning blend.

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Once you season the shrimp transfer them to the refrigerator until they ready to be added to the pot. They’re the last ingredient to be added to this dish.

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Slice the sausage.

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The liquids along with the tomato paste are ready. So we are ready to start!

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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 to 8 servings
Equipment: 6-quart Dutch oven, chef’s knife, 2 large mixing bowls, large platter

Marinade For Chicken And Shrimp:
Shrimp:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients:
1 tablespoon of olive oil
1 yellow onion, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno chili, seeded and minced
2 garlic cloves, minced
6 green onions, white parts sliced, (green tops sliced on the bias save for garnish)
1 tablespoon of dried oregano
2 tablespoons of fresh thyme leaves, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 12-ounce package Andouille sausage sliced (5 links)
2 boneless skinless chicken breasts (approx. 1 pound)
1 pound large shrimp, peeled and deveined
2 tablespoons of tomato paste
2 teaspoons of cajun seasoning
1 1/4 cups long-grain white rice, uncooked
1 28-ounce can of crushed fire-roasted tomatoes
3 cups of chicken stock, unsalted

Directions:
1. In a large preheated Dutch oven over medium-high heat, add the olive oil. Stirring frequently, add garlic, Fresno chili, (white parts) green onions, dried oregano, fresh thyme, Kosher salt, and fresh ground pepper. Cook for 1 minute.

2. Add in marinated diced chicken. Cook until golden brown, 5 minutes

3. Add in bell peppers, diced onion, diced Poblano pepper, tomato paste, sliced Andouille sausage, and stir through. Cook until fragrant, 4 minutes.

4. Add chicken stock, Cajun seasoning blend, crushed fire-roasted tomatoes, and rice cover reduce heat to medium-low. Cook until rice is tender and liquid is almost absorbed around 25 minutes.

5. Add the shrimp to the pot and cook until shrimp are pink and just cooked through around 3 to 5 minutes.

6. Turn heat off and the green onion tops for garnish, stir to combine.

Serve hot. This is my Cajun-Style Jambalaya.

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Cabbage Soup

2016-01-07 16.51.02

Cabbage Soup has to be one of my very favorites when it comes to food for the soul. I believe, if you’re a fan of stuffed cabbage, you’ll love this soup.

I’m using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin which makes for a healthier and better-tasting soup.

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6 servings
Equipment: 6-quart stockpot, chef’s knife

Ingredients:
2 tablespoons of olive oil
2 1/2 pounds of lean ground sirloin
5 cups of Savoy cabbage, core removed and chopped (substitute green cabbage)
1 cup of onions, diced
1 cup of carrots, diced
2 bay leaves
2 cloves of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
1 teaspoon of red pepper flakes
1 cup of white rice, (Sucess rice Boil-in-a-Bag), remove from the bag
2 quarts of chicken stock, unsalted
2 cups of good tomato juice
Homemade Ciabatta Croutons for garnish
Parmigiano-Reggiano cheese, freshly grated for garnish

Directions:
Start by prepping all the vegetables going into the soup. This includes cabbage, carrots, garlic, and onions.

In a large stockpot over medium-high heat add olive and the ground sirloin. Using a wooden spoon begin breaking up the meat. Add Kosher salt, fresh ground black pepper, red pepper flakes, and tomato paste. Cook, stirring frequently, for 7 to 10 minutes or until meat is no longer pink.

Next, add the diced onions and minced garlic. Continue cooking, add the diced carrots, cook together for another 5 minutes. Throw in 2 bay leaves stir to combine.

Add the chicken stock. Using a wooden spoon, scrape up any bits that may be stuck to the bottom of the pot. Lower the heat to medium, slowly add the chopped Savoy cabbage. Using the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and wilts into the chicken stock, add the rice. Simmer (adjust the heat, to medium-low if needed, to a slow simmer) for 20 minutes stirring occasionally.

Finally, add the tomato juice, stir to combine. Turn the heat off, remove the bay leaves, and cover. Wait 10 minutes before serving. Garnish with Homemade Ciabatta Croutons and freshly grated Parmigiano-Reggiano cheese.

Homemade Ciabatta Croutons

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Slow Cooker Pot Roast On Toasted Ciabatta Bread

2015-09-03 18.38.45

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It may have been a deal-breaker when I learned that Steve didn’t care for pot roast. He just doesn’t care for those stewed vegetables like potatoes, carrots, and such. Growing up north, both here and in England, we ate all kinds of stewed meats. As far as vegetables go, I love them any way they’re prepared.

I really had to figure out a way to make this traditional dish in a way that Steve would love it as much as I do. I believe I have the answer. The first order of business is to break out my Crockpot. This is my Slow Cooker Pot Roast On Toasted Ciabatta Bread.

I’m serving this with a side of my Sautéed Spinach With Garlic. This recipe’s available by clicking the link at the bottom of this post.

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Rosemary

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Prep Time: 10 minutes (while the meat is searing, prep your veggies)
Cook Time: 8 hours 15 minutes (8 hours on high) (add an additional 15 minutes for making the gravy while toasting the ciabatta)
Total Time: 8 hours 25 minutes
Yields: 4 servings
Equipment: 7-quart Crockpot, 10-cup food processor, 12-inch cast-iron skillet, 6-quart saucepot, 2 rimmed baking sheet pan

Ingredients:
3-pound brisket roast
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

2 chopped large onions
4 ribs chopped celery with their leaves
1 pound of chopped organic  multi-colored carrots (7 small carrots)
4 whole garlic cloves
2 bay leaves
3 tablespoons of fresh thyme leaves, roughly chopped
2 sprigs of fresh rosemary
1 tablespoon of Kosher salt
1 1/2 teaspoons of  freshly ground black pepper
2 tablespoons of tomato paste
1/2 cup of beef stock, unsalted
2 (10.5-ounce) cans of beef consommé
1/2 cup plus 1 tablespoon of water
1/4 cup of Kitchen bouquet seasoning
1 heaping tablespoon cornstarch
4 ciabatta rolls, sliced in half and toasted
Italian flat-leaf parsley for garnish

Directions:
First, add 2 tablespoons of Canola oil to 1 sheet of paper towel.  Using the oil-dampened paper towel, wipe down the bottom and sides of the cast-iron skillet. Preheat the oven over medium-high heat until the skillet is smoking hot. Carefully lay the roast into the pan. Sear the first side for 3 to 5 minutes. Once the meat releases, from the pan, without giving you any resistance flip and sear the other side for another 3 to 5 minutes. Transfer to a large plate. Set aside. While the pan is still over medium-high heat add 1/2 cup of beef stock. Using a wooden spoon, scrape the bits off the bottom of the skillet. Transfer that flavorful liquid to a small bowl. Set aside.

In the meantime, prep the carrots, celery, garlic, and onions. Transfer to the Crockpot. Add tomato paste, thyme, rosemary, bay leaves, Kosher salt, and fresh ground black pepper. Place the seared brisket on top. Pour in the beef consommé, 1/2 cup of water, and the reserved beef juices from the pan.

Place the lid on the Crockpot and set to cook for 8 hours on high.

After 8 hours turn the Crockpot off and carefully remove the brisket. Remove and discard the sprigs of rosemary. Break up the roast into large pieces, transfer to a plate. Set aside.

Transfer the vegetables into a food processor. Pour the remaining cooking liquid from the Crockpot into a large saucepot. Purée all the vegetables then transfer them into the saucepot. Over medium heat allow the sauce to come up to a bubble then reduce the heat to medium-low. Add the browning seasoning (Kitchen bouquet) and simmer for 15 minutes.

In a small bowl, whisk together cornstarch and 1 tablespoon of water (this is what’s known as a *cornstarch slurry) until the mixture is paste-like and smooth. Turn the heat back up to medium, add the *slurry, stirring occasionally, bring the sauce back up to a boil. Once the sauce thickens, reduce the heat to (lowest setting) warm. Carefully add the pot roast and cover.

Preheat oven to 350-degrees F.
For the Ciabatta rolls, slice each one in half. Place 4 halves onto each rimmed baking sheet pan. Drizzled a little olive oil of each one, sprinkle with  Kosher salt, and fresh ground pepper to taste. Transfer to the oven, bake for 7 to 10 minutes, or until golden brown.

All I do to serve this dish is to lay the toasted Ciabatta bread cut side up on a plate. Arrange a good helping of the pot roast onto the toasted slices of Ciabatta. There you have it, my Slow Cooker Pot Roast On Toasted Ciabatta Bread. Garnish with Italian flat-leaf parsley. Served with a side of my Sautéed Spinach With Garlic.

Sautéed Spinach With Garlic

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