Jambalaya With a Orzo Twist

About This Recipe

Get ready to embark on a culinary adventure with our delightful twist on the classic Jambalaya! 🌴✨ Originating from the vibrant Caribbean Islands, Jambalaya is a beautiful fusion of Spanish culture and native flavors. Traditionally, it's made in three parts: meats, vegetables, and the magic touch of stock and rice. But wait, there's more! Our version adds a splash of excitement with juicy tomatoes and hearty Orzo Pasta, transforming it into a soul-warming Jambalaya soup. 🍅🍲

Imagine the rich, savory aroma filling your kitchen as you cook this dish. It's not just a meal; it's an experience! Whether you're a seasoned chef or a kitchen newbie, this recipe is sure to impress. So, gather your ingredients, put on your favorite cooking tunes, and let's create some delicious memories together. Bon appétit! 🎉👩‍🍳👨‍🍳

 

Servings: 4 - 6, depending on the portion sizes.

Cook time about 25 minutes.

 

Ingredients

From the pantry - Making my spice blend

2 tsp Kosher Salt

2 tsp MRS Dash Garlic & Herb seasoning

2 tsp paprika

1 tsp ground black pepper

1 tsp jerk seasoning

1 tsp cayenne pepper

1 tbsp dried oregano

1 tsp red pepper flakes

   

Directions

Combine all ingredients together and blend well. You may also use a coffee grinder to blend your spices. I love making my own spice blend, making sure your spice rack is up to date with fresh spices, and making your own blend. Store in an airtight container and use for your favorite dishes.

 

Jambalaya Ingredients

• 1  1/2 cups of Orzo Pasta
• 1 pound medium white shrimp, peeled and deveined
• 1 pound boneless/skinless chicken breasts, cut into 1" pieces
• 1 cup red, yellow, green, and orange bell peppers, diced
• 1 package Johnsonville Andouille smoked sausage, cut into 1/2" slices
• 5 garlic cloves, diced
• 1 cup white onions, diced
• 1 1/2 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes
• 4 tbsp special spice blend (divided - 2 tbsp each for chicken and shrimp)
• Olive Oil or Vegetable Oil for sautéing  

 Step 1

Place chicken in a clean bowl and add spice seasoning over chicken and gently toss until the chicken is well-coated. Then, in a separate bowl, do the same thing with the shrimp. Cook orzo pasta according to package instructions. But cook "al dente" because you will finish cooking the pasta when it is added to the jambalaya mixture.

Step 2

 In a large skillet, add about 2 tbsp olive oil. Start with chicken first, place it in a pan, and add part of the onions, garlic, and peppers, and sauté until it is about half done. Then remove the chicken and set it aside. Add more oil if required, then add the balance of onions, garlic, peppers, and shrimp. Sauté until shrimp is nice and pink, but do not overcook.

Step 3

Now add to the skillet, tomato, and chicken broth, and combine with the shrimp. Stir gently and add chicken back to the skillet. Continue to cook until chicken, shrimp, and vegetables are tender. Let simmer for about 3 - 5 minutes. Then add orzo pasta to the mixture and combine well, and let simmer for about 5 minutes.  

  Serve your Jambalaya

  Place in serving bowls and garnish with fresh chopped parsley.

  

Lasagna Roll Ups

About this Recipe

Welcome to a culinary adventure like no other! 🌟 This recipe isn't just about cooking; it's about creating memories, sharing laughter, and savoring every delicious bite. 🎉 Whether you're a seasoned chef or a kitchen newbie, this dish is designed to bring joy and flavor to your table. And guess what? This isn't your grandma's lasagna! We're swapping out those traditional lasagna noodles for egg roll wrappers, adding a fun twist to a classic favorite. So, grab your apron, gather your ingredients, and let's embark on a delightful journey of taste and creativity. Bon appétit! 🍽️

 

Prep time: 35 minutes     Baking Time: 1-hour Servings: 8

Ingredients

• 1 package Egg Roll Wrappers (large 6” x 6”)
• 1 ½ pounds ground beef, lamb, and pork (about ½ lb. each)
• 8 oz. Whole Milk Ricotta Cheese
• ½ cup Cream Cheese, softened
• 1 ½ cups  grated mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 2 cups marinara sauce, divided
• 1 6 oz. can tomato paste
• ½ cup of diced bell peppers (red, yellow, green),      about ½ bell pepper each
• 4 garlic cloves, minced
• ½ cup white onion, diced
• 2 eggs
• ¼ cup fresh parsley, chopped (hold a little back for the topping)
• 1 tablespoon dried Italian seasoning  
•  Salt and pepper to taste

Directions

Step 1 - Preheat oven to 375 degrees. You will need an 8" x 8" baking dish; this will make about 8 - 9 servings.

Step 2 - In a large skillet over medium heat, add 2 tablespoons of olive oil, add onions, peppers, and garlic, and sauté until tender. Then add ground meat, cook until no longer pink, breaking meat up into small pieces, about 5 - 7 minutes.

Step 3 - Add 1 cup of marinara sauce and tomato paste and combine well, then reduce heat to low and simmer for about 5 minutes. Turn off and let the mixture cool.

Step 4 - In a large bowl, combine ricotta and cream cheese, then add fresh parsley, Italian seasoning, 3/4 cup of mozzarella, 1/4 cup Parmesan cheese, and blend well. Salt and pepper to taste, and then add eggs. Mix well and set cheese mixture aside.

Step 5 - Remove egg roll wrappers from the package and place them on a damp paper towel so they will not dry out. Now, pour a little of the reserved marinara sauce in the bottom of the baking dish and spread evenly.

Step 6 - For each lasagna roll-up, take one wrapper and place about 2 tablespoons of cheese mixture at the end of the wrapper, then add a little meat mixture on top.

Do not overfill, roll the wrap around the filling, and place the seam side down in the baking dish. Repeat until you have completed the first layer in your baking dish. Pour a little marinara sauce over the roll-ups, then spread mozzarella and Parmesan cheese over the first layer.

Step 7 - Build second layer, laying the roll-ups in the opposite direction, seam side down, cover with the balance of marinara sauce, cheese, and fresh parsley. The baking dish will hold about 5 roll-ups for each layer. I do not recommend more than two layers.

Step 8 - Cover dish loosely with non-stick aluminum foil, place dish on a baking sheet, and place in oven for about 50 minutes, then remove foil and let bake for about 10 minutes uncovered. Then remove from oven and let set for about 15 -20 minutes before serving.

Cajun Spicy Shrimp with Nutty Short-grain Brown Rice

 

Serving 4  and Prep / Cook Time About 35 - 45 minutes

Get ready to embark on a culinary adventure with our Cajun Spicy Shrimp with Brown Rice! 🌶️🍤 This dish is a vibrant explosion of flavors that will transport your taste buds straight to the heart of Louisiana. Imagine succulent shrimp, perfectly seasoned with a zesty blend of Creole spices, nestled on a bed of nutty brown rice and colorful bell peppers. It's not just a meal; it's a celebration on a plate! Whether you're cooking for family, friends, or just treating yourself, this recipe is sure to impress and delight. So, grab your apron and let's get cooking – your taste buds are in for a treat! 🍽️✨

Enjoy the culinary journey! 😋

Ingredients   

• 1-pound medium shrimp, peeled and deveined
• 2 cups cooked short-grain brown rice (follow package directions)
• 1 cup diced onions
• 2 cloves of minced garlic
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/ cup diced green bell pepper 
• 1/4 cup diced tomatoes, drained
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon Creole seasoning
• 1 teaspoon red curry paste
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh, finely chopped parsley

Directions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add Shrimp and sauté until translucent, about 2-3 minutes. Remove shrimp and place on a plate to add back in at the end.

2. Add olive oil and the butter to the skillet, add diced onions, minced garlic, red, yellow, and green bell peppers, and sauté for 4-5 minutes until translucent and slightly softened.

3. Stir in diced tomatoes and cook for another 2 minutes.

4. Add the red curry paste and Creole seasoning to the skillet, stirring well to coat the vegetables evenly.

5. Pour in the low-sodium chicken broth, bring to a simmer, and cook for 3-4 minutes to combine flavors.

6. Then add shrimp back to the skillet, stirring occasionally to combine with sauce and vegetables. 

7. Remove the skillet from the heat. Use a platter or large serving bowl and place cooked brown rice in the bowl.  Then top the rice with the Cajun Spicy shrimp. Sprinkle fresh parsley on top before serving.

Enjoy this recipe! 😋