2009 August | Sequatchie Cove Farm

Thank you to Diane Rogers for sending this delicious recipe found in Cuisine at Home.

Ingredients:

• 1 cup long-grain white rice
• 8 ounces andouille sausages, cut into 1/2 inch thick slices
• 1 cup cooked chicken
• 1 medium onion, sliced
• 1 medium yellow bell pepper, diced
• 2 celery ribs, sliced
• 2/3 cup grape tomatoes, halved
• 2/3 cup okra, sliced into 3/4 inch rounds, thawed if frozen
• 3-4 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon cayenne pepper
• 12 jumbo shrimp, deveined, peeled with tails left on (1 pound approximate)
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1/2 teaspoon Tabasco sauce
• 2 tablespoons butter, cubed
• salt and pepper, to taste
• chopped green onion (to garnish)
• lemon wedge (to garnish)

Directions:

1. Cook the rice according to package directions, keep warm.
2. In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
3. Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
4. Cut 4 pieces of heavy duty aluminum foil in 18×18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
5. Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
6. Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
7. Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
8. Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.

Filed under: Seasonal Food Recipes on August 4th, 2009 | Comments Off

I have a new addiction. To make matters worse it is an addition to an existing addiction — my tomato habit.

I bought a case of tomatoes from Signal Mountain Farm last week for an awesomely low price — I think it was around twenty five or thirty dollars. The addiction addition is twofold. One, I really love the way tomato skins slip off after an instant of blanching (I am new to the tomato skinning world and have heard about this trick but never had any reason to try it). And two, I love the way my house smells after hours of cooking down tomato sauces. I love the way the tomatoes are pink and watery at first and then three hours later are a deep rich red. I’m afraid one case isn’t going to cut it for me — my cupboards are just going to have to find space next to the tomato chile sauce and tomato-cayenne relish that already resides there. Read more …

Filed under: Local Food Letter on August 4th, 2009 | 1 Comment »