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!

Baked Pasta

Source: BHG

Got to love Better Homes & Gardens - that checkered cookbook has everything! A highly recommended addition to your kitchen if you don't already have it and a great gift for newlyweds or new homeowners. This baked dish is a simple, hearty meal and freezes if you'd like to make ahead.

8 oz. dried pasta (recipes calls for cavatelli but I've used rotini, penne and gemelli in the past)
16 oz. italian sausage or ground beef (go for the sausage - the flavor is great!)
3/4 c. chopped onion (1 medium)
2 cloves minced garlic
1 26 oz. jar of your favorite pasta sauce
1 1/2 c. shredded mozzarella
1/2 c. parmesan cheese
1/4 teas. black pepper
parsley

*tip to note - I keep frozen herbs on hand as well as shallots and garlic. It's great to stock up on refrigerated staples as they have great flavor and it cuts down on your trips to the market for fresh ingredients.

1. Preheat oven to 375 degrees. Boil water and prepare pasta as directed on pkg. While the pasta is cooking, grab a large skillet and combine the sausage, onion and garlic and cook until the sausage is browned and the onions are tender. Drain the meat and pasta.

2. Pour the drained pasta into a 2 quart casserole dish and add the meat. Spoon the pasta sauce, 1 c. cheese (combine parmesan & mozz, will have 2 cups) and the pepper into the dish and stir gently to combine.

3. Cover with aluminum foil and bake in a 375 degree oven for 25 or 30 minutes until nearly heated through. Uncover and sprinkle with the remaining 1 c. of cheese and parsley as needed. Bake another 5-7 minutes or until cheese is melted. Serve and enjoy!!

**can also prepare as individual servings using 5 or 6, 8-10 oz. casserole dishes.