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Chicken, Sausage & Shrimp Jambalaya

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big part of the recipe is prep and chop up the veg. this is how i do it.

for the trinity:

  • 1 bell pepper
  • 1 sweet onion
  • three large ribs of celery

meat/shrimp

  • 4 large chicken thighs
  • 5 smoked sausages
  • 1 lbs of large shrimp (i used 13-15 size)

you’ll also need

  • garlic
  • cajun seasoning (like tony chachere’s/slap ya mama/paul prudhomme/emeril)
  • rice. i used long grain this time.
  • scallions for garnish

method

for the trinity, trim the celery, onion & pepper. reserve trimmings for stock. dice into small pieces and set aside.

skin the thighs, then debone. reserve the bones for stock. cut the chicken into bite sized pieces. season with S&P along with cajun seasoning. be care some of the cajun seasoning has a lot of salt. i was able to find a no-salt added paul prudhomme’s which is just mostly red cayenne,black pepper and some other herbs. set aside.

peel the shrimp and reserve the shells. put into a container and put in the fridge until ready.

slice the smoked sausage into coins.

if making the stock, take the reserved vegetable trimmings, chicken bones & shrimp shells into a pot and add enough water to cover. bring to a boil then simmer. you can do this while sauteing the trinity & meat/shrimp.

in a large pan or dutch oven over medium heat, brown the sliced sausage until some of the grease is given up. take the sausage and put into a clean container. if not enough grease in the pan, add some vegetable oil. sautee the chicken until a good color is on–no need to completely cook the chicken. take chicken out and quickly cook the shrimp until just turning pink. take the shrimp out.

add more oil if necessary to sautee the trinity. sautee until the onions turn translucent. smash a few garlic cloves, chop and then add. garlic will burn so be careful. now add the stock and two cups of rice and bring to a boil. general rule of thumb is 1 cup of rice = 2 cups of liquid. you may need more. add the chicken & sausage back in to incorporate. keep stirring for about 10 minutes on a gentle boil. add more stock if necessary. after 10 minutes reduce heat to the lowest. give a final stir and cover slightly. cook for 10 minutes and fluff up. cook for another 10 minutes. fluff again and add shrimp. cook for 10 more minutes. turn off heat and add sliced scallions.

[homemade] chicken, sausage & shrimp jambalaya
byu/raphtze infood

Sweet Potato Tomato Sauce

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This sweet potato sauce is something else! Sweet potatoes, red bell peppers, and a big pile of aromatics are roasted, puréed, and then combined with a spicy tomato base and topped off with a bit of cream to create the ultimate sauce that is just a bit sweet, fragrant, and spicy.

Be sure to boil your pasta in enough water that you’ll be able to remove about 1¾ cups for the sauce!

GRADE

  • Serves: 6
  • Cost: $
  • Skill Level: Easy
  • Time to Make: 40 minutes

INGREDIENTS FOR PAPPARDELLE AND SWEET POTATO SAUCE

  • 16 ounces pappardelle pasta
  • 1 tablespoon olive oil
  • 2 medium sweet potatoes
  • 1 red bell pepper
  • 1 red Fresno chili pepper
  • 2 shallots
  • 5 cloves garlic
  • 1 14.5-ounce can of crushed tomatoes
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • 1 teaspoon crushed red pepper (more or less to taste)
  • Salt and pepper to taste
  • Pinch of sugar
  • 1/4 cup heavy cream, optional

FOR SERVING

  • Extra virgin olive oil
  • Shredded aged provolone (Or parmesan cheese)
  • Fresh basil leaves

METHOD

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to the pasta instructions and reserve 2½ cups of the pasta cooking water.

Prepare Ingredients: Preheat oven to 400ºF. Peel and roughly chop the sweet potatoes. Trim and roughly chop the red bell pepper and red Fresno chili pepper. Peel and cut the shallot in half. Peel the garlic. Transfer the vegetables to a baking sheet and toss with olive oil. Season with salt and pepper and transfer to the oven. Cook for 30 minutes until fork-tender. Transfer the roasted vegetables to a food processor along with 1 cup reserved pasta cooking water and purée until smooth and creamy. Set aside.

Start the Tomato Base: While the vegetables are roasting, prepare the tomato base. In a large pot, combine the crushed tomatoes with the parsley, onion powder, crushed red pepper, sugar, salt, and pepper. Bring to a boil. Reduce heat and simmer for 20-30 minutes. (The tomato base should be done right as you’re finishing roasting and puréeing the vegetables). Pour the purée into the sauce along with the remaining ¾ cup pasta cooking water. Stir in the heavy cream if using and then season the sauce according to your tastes. Simmer for 5 additional minutes before adding the pasta to the sauce and tossing to coat. Cook an additional minute or two to re-warm the pasta.

To Serve: Divide the pasta between bowls and drizzle a bit of extra virgin olive oil on top. Sprinkle with the shredded cheese and arrange a few basil leaves on top of each dish. Enjoy!

Recipe originally posted here

My new favorite pasta sauce is a Sweet Potato Tomato Sauce – You can serve it with whatever pasta (whole grain, gluten free, etc) that you like and it's super delicious! Recipe in the comments. [OC]
byu/BushyEyes inEatCheapAndHealthy

Easy Potstickers with Beef Filling [牛肉煎饺]

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Ingredients For The Fillings (Enough to make 50 dumplings)

  • 12 ounces of ground beef
  • 7 ounces of mashed potato.
  • 2 tbsp of soy sauce
  • 1 tbsp of Chinese cooking wine
  • 1 tsp of sugar
  • 1/2 tsp of salt
  • 1/3 cup of diced onion
  • 1/4 cup of diced scallion
  • 1/4 cup of diced cilantro
  • 2 tsp of grated garlic
  • The spice mix that we made
  • 1/3 cup of beef stock

Ingredients For The Spice Mix

  • 1/2 tsp of black pepper
  • 1/2 tsp of white pepper
  • 1 tsp of cumin powder
  • 1/3 tsp of Sichuan peppercorn
  • 1.5 tsp of chili flake

Ingredients For The Dipping Sauce

  • 2 tsp of garlic chili sauce (Homemade garlic chili sauce video: https://youtu.be/qozPuF1lU4Q)
  • Some diced spring onion
  • Some diced cilantro
  • 2.5 tbsp of soy sauce

Others

INSTRUCTION

  • First, let’s make a spice mixture which will make you the best beef dumplings.
  • In a blender, add in 1/2 tsp of black pepper, 1/2 tsp of white pepper, 1 tsp of cumin powder, 1/3 tsp of Sichuan peppercorn, 1.5 tsp of chili flake. Make sure you adjust the spice level to your preference. Grind them together. Set this aside and we will start making the filling.
  • In a stander mixing bowl, add in 12 ounces of ground beef and 7 ounces of mashed potato. I know mashed potato sounds new to you but it is so delicious with beef together. You have to give it a try. Then add 2 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of sugar, 1/2 tsp of salt, 1/3 cup of diced onion, 1/4 cup of diced scallion, 1/4 cup of diced cilantro, 2 tsp of grated garlic, the spice mix that we made and 1/3 cup of beef stock. The stock I am using is non-flavored. If you use flavored broth, you will need to adjust the saltiness in this recipe. Mix everything well. Now the filling is done. Put it in a bowl and Let’s start wrapping.
  • You will need some dumpling wrappers. Also, have some water to glue the edge of the dumpling.
  • Take one piece of wrapper. Put some filling in the middle. Dip some water on the edge so it is easier to seal it. Fold it in half and pinch it tightly in the middle. Start making pleats on one side. Then do the other side. I usually make 4 pleats on each side. Pinch the edge to make sure it is tightly packed. You just keep doing this to finish the rest.
  • HOW TO SAVE THEM: The amount I gave is enough to make 50 dumplings and if you want to save them. Now it is the time to freeze it. Whenever you want to eat them again, don’t need to defrost, just directly fry them.
  • Add a little bit oil in a frying pan. Give it a toss so it covers the bottom. Add your dumplings one by one. Make sure your frying pan is well seasoned or use a non-stick pan.
  • When you see the dumplings are sizzling in the pan, add some water in. I add about 1/3 cups. The amount of water should reach 1/2 way up to the dumplings. Then cover it. The steam will cook the top of the dumplings. Cook this on medium-low heat until the water is all gone. It will take about 3-5 minutes.
  • Once the water is evaporated, you can open the lid. The dumpling skin should be transparent and that is how you know it is cooked through. You can see through the skin that the juice is boiling inside the dumplings. That is how you can tell it is going to be so juicy.
  • Make sure you check the bottom. If you see it is golden brown, you are ready to serve. When you plate it, It is important to let the golden side face up. In this way, the crispy bottom will stay longer.
  • I know you probably thinking about the dipping sauce now, here it is: 2 tsp of garlic chili sauce, some diced spring onion, some diced cilantro, some soy sauce, about 2.5 tbsp. This just how I like it. You can make your own dipping sauce. Give a stir and you are ready to eat.

    https://www.reddit.com/r/GifRecipes/comments/8y0qxh/better_than_take_out_easy_potstickers_chinese_pan/