Ellie: Jambalaya with Shrimp and Ham

This week's CEiMB recipe, Jambalaya with Shrimp and Ham , was chosen by Anonymous New York. This had to be one of the best all-around dinner experiences we've had in weeks around here. Despite my best intentions to prepare ahead of time, I am usually the person chopping vegetables for that night's dinner at 6 p.m. The kids are crazy, the house is a wreck, and there I am, peeling garlic.

Well, this week my older two have swimming lessons, so I've been sitting in the oppressive Alabama heat for two hours every afternoon, getting eaten by killer mosquitoes while my kids learn to prone float. The lessons are taught in the backyard pool of a woman who's taught swimming in town for years. She is truly a gifted swim teacher, and my kids have learned so much from her, but she does not have a potty available for her 3-10 year old students. Don't get me wrong -- I don't blame her. I wouldn't want 100 wet little people a week trekking through my house either, but the upshot of it all is that I end up spending at least half the time there dealing with potty emergencies. She has a longstanding "don't ask, don't tell" policy with respect to her bushes, which we moms do appreciate, but sometimes bushes just don't cut it. So I end up driving one kid or the other to the nearest real potty and then racing to get back before the other kid's lesson is over. By the time we get home, I'm mildly delirious and completely zapped of any energy that might have otherwise been used to chop a pepper.

Therefore, I actually planned ahead for a change and completely prepared all of the ingredients for this jambalaya on Tuesday night, and then just threw it all together for dinner on Wednesday. Wow, our whole evening ran so much more smoothly! I really need to get into the habit of doing this.

Start out by cooking some bell peppers, onions, and garlic, then adding chicken stock, rice, ham, diced tomatoes (I used fire roasted) and an assortment of spices, and cook covered for 20 minutes. Add some shrimp at the end and cook it for a little bit longer, and serve with hot sauce (I forgot that part).

David and I LOVED this dish. I thought it had just the right amount of spiciness - plenty of kick, but not enough to cause physical pain. If you like pain, you could always add more cayenne. I think this would also be good with smoked sausage (turkey or otherwise) instead of the ham, or with chicken instead of shrimp. This might be my favorite Ellie recipe yet -- it is definitely a keeper!

JAMBALAYA WITH SHRIMP AND HAM, ELLIE KRIEGER 1997

Ingredients
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces diced, smoked ham
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce

Directions
Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

CEIMB: Baked Shrimp With Tomatoes & Feta

Blogger cut me off before I had the chance to finish my post title. Not tonight, Blogger. Here is the complete title of this post:

Baked Shrimp with Tomatoes & Feta, or "Someday, We'll Look Back at that Time that I Dumped the Entire Pan of Baked Shrimp With Tomatoes & Feta onto the Floor, and We'll Laugh and Laugh. But not this day."

Yeah, that's right. Here is what happened to my beautiful, delicious shrimp with tomatoes & feta:


I took the skillet out of the oven by grabbing the handle with one hand (I had an oven mitt on). The skillet was too heavy, or too awkward, or too in the hands of an easily distracted clumsy moron, or something, but I clearly needed to have my other hand on the other side of the skillet and did not. It started wobbling, I couldn't steady it, and it dumped.


To add insult to injury, some of it landed on the corner of the oven door and slid down into the nether regions of my oven, where no sponge, dishtowel, toothbrush or baby bottle scrubber will reach. You know that dinner hasn't gone well when you find yourself standing over the oven door with your hubby saying "I think an Allen wrench will take that door panel right off."

I am not a happy camper.

Funny, when I first started making this, my biggest worry was that David wasn't going to get home from the Cub Scouts meeting with the camera in time for me to take pictures of this. Yeah, a couple of successful efforts with meringue and I get all cocky and assume there will actually be a dinner to photograph. Well, consider me permanently humbled. From here on out, you won't catch me taking one thing for granted in the kitchen.



The good news is that shrimp was on sale at Publix, so I only paid $3 something for half a pound of it. All told, I am only in this about $5 something in ingredients, plus whatever it is going to cost for the appliance repair man to come out and disassemble my oven so that I can clean the tomato and feta off of the inside part of the glass window.

As I was cleaning it up, I tasted some. To paraphrase George "It wasn't IN the garbage, it was ON the garbage" Costanza, the shrimp, tomatoes & feta that I tried were not ON the floor, they were on OTHER shrimp, tomatoes & feta that were on the floor. And it was all un-freaking-believably delicious. After I cleaned it up, David asked me in an upbeat tone what I wanted for dinner, and I barked "NOTHING!!" and stormed downstairs. Because I have an unfortunate tendency to get into "lash out at those I love the most" mode in the minutes immediately following a kitchen disaster. I am now memorializing the incident, i.e. writing this post, which I hope will help me cool down a bit. Then I will go make a couple of nice bowls of cereal for us for dinner.

My great bloggy buddy Pamela of Cookies With Boys chose this dish. I KNOW that it is fabulous because I ate some of it off the floor, and it blew me away, even in my irate state. It's Wednesday night, so I don't have time for a do-over before this needs to get posted. I am definitely going to try this again in the next few nights, and if it tastes anything like my floor sample, it is destined to assume a regular spot in our weeknight dinner rotation.

Great pick, Pamela! I'll make you proud on my next go-round, I just know it!