Cajun Dirty Rice with Shrimp & Sausage

One of my favorite dishes - lots of hot spicy flavor! Rice is a great staple to have in the cupboard as well as chicken stock to cook it in. It gives the rice great taste and enhances your overall recipe. Everytime I make this dish I variate the recipe depending on the ingredients I have on hand - it always tastes great though and Damon goubles up every bite!

1/2 lb. shrimp (31-40) peeled and deveined

8 oz. andouille sausage (this is a cajun spice sausage - you can use any kind you like though)

1 cup frozen mexican or cajun veggie mix (the mix I like contains corn, black beans, tomatoes, peppers, onions and a seasoning on them. I find it in the frozen veggie section.)

2 tbl. olive oil

2 cloves garlic minced

Worcestershire sauce

1 tbl. red pepper flakes

1 tbl. ground black pepper

1/2 teas. hot chili powder

1/2 teas. salt

3 tbl. butter

1 cup colby jack shredded cheese (or any shredded cheese)

Shrimp seasoning: (the measurements are just guidelines - substitute or lessen/add as your tastes so desire)
1/2 tbl. paprika

1/2 tbl. salt

1/2 tbl. garlic powder

1/2 tbl. black pepper

1/2 tbl. onion powder

1/2 tbl. cayenne pepper

1/2 tbl. oregano

1/2 tbl. thyme

1. Combine all spices in for the seasoning mixture and use about 2/3 to cover the shrimp in a plasic bag. Reserve the remaing mix. Refrigerate while you prepare the other ingredients.

2. Prepare the rice according package directions for 2 servings. In a deep skillet, heat a tbl of oil and saute the cut up sausage for 2-3 minutes, add onion and saute another 2 minutes. Add garlic, pepper flakes, frozen veggie mix and about 3 shakes of the Worcestershire sauce. Once the sausage is cooked through and the veggies are tender, add skillet contents to the pot containing the cooked rice. Cover to keep warm while you get the shrimp going.

3. Using the same skillet as the sausage, add a tbl. of oil to the pan and the seasoned shrimp. Saute 1-2 minutes on each side or until cooked through. Be careful not to over cook shrimp - it will get rubbery.

4. Remove the shrimp from heat and add the rice & sausage mixture to the skillet. Use a spatula or other cooking utensil to scrap the bottom of the skillet and combine all of the ingredients. Add the remaining 1/3 of the seasoning mix and the 3 tbl. butter. Stir until homogenized (love that word!). Add the cheese, stir until melted and serve. Delish!

Blackened Salmon & Rice

Source: Real Simple

This is a great recipe - a little bit spicy and southern - balanced flavors and easy too. I am a huge salmon fan! The fish is firm enough to cook almost any way you can think of, flavorful but not too "fishy" and is a quick fix. This one won't require a lot of ingredients or prep work so it's perfect for a weeknight dinner for two.

2 c. instant rice (1 c. chicken stock to cook in)
2 6 oz. salmon filets
2 1/2 tbl. paprika
3/4 teas. cayenne pepper
1 teas. dried thyme
1/2 teas. garlic powder
1 1/2 teas. kosher salt
3 1/2 unsalted butter
juice of 1 lemon (or 2 tbl. realemon juice)
1 11-oz. can corn kernels, drained (or 1 1/2 cups frozen kernels)
1 cup sugar snap peas, frozen or fresh
1/3 c. finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges

Now to me a recipe is a guideline of suggestions, it is by no means the law and can always be substituted and measurements are give or take a few. When it comes to spices I recommend putting the spoons away and using your eyes and tastebuds - you know what you like and can make adjustments as you go. I also prefer to keep frozen veggies and herbs on hand so I don't have to worry about wasting.

1. Preheat oven to 400 degrees & cook rice according to pkg. directions. Substitute water with chicken stock and your rice will have much more flavor!

2. As the rice moves along combine the paprika, cayenne, thyme, garlic powder and the 1/2 teas. salt in a small bowl.

3. Over medium heat, melt the butter (2 1/2 tbl or so) in an oven proof saucepan/skillet and add the lemon juice. Dip the skinless salmon fillets in the seasoning and place in the heated pan. Cook until blackened or about 3 minutes per side. Transfer to the oven via the skillet or another oven-proof dish and bake 8-10 minutes or until fish flakes with a fork.

4. Combine the corn, peas, parsley, remaining salt and butter into the rice. I also like to season with a bit of black pepper. Transfer the salmon and rice to plates and serve with the lemon wedges.

I find this recipe goes well with a nice white wine (we enjoy Chablis & Pinot Grigio). Not a wine connoisseur by any means, I enjoy trying different vintages and varieties and will make my suggestions based purely on my inexperienced taste buds.