Grilled Lamb Chops With Cranberry Sauce and Chutney
April 30, 2012
Frenched Rack of Lamb with Roasted Tomatoes, Wilted Spinach, & Portobello Mushroom
March 9, 2014
Hurricane Isaac Jambalaya
September 2, 2012
With our thoughts and prayers in Louisiana due to Hurricane Isaac, it only feels appropriate to dedicate our latest dish to our friends hit with so much heartache.
1 lb Sterling Lamb Salami 1 lb of medium shrimp 1/2 red bell pepper 1/2 yellow bell pepper 2 or 3 jalapenos (pit seeds if you have a low heat tolerance) 1 yellow onion 2 celery stalks 2 cloves of garlic 2 medium tomatoes 1/2 lemon 4 1/2 cups chicken broth 3 cups of long grain rice 1 tbls chili powder dash of oregano 1tbls butter
Melt butter in a large pot, chop up all your vegetables and add to pot. Cook until onion is transparent. Next add your chicken broth, bring to a rolling boil then pour in your rice. Stir in herbs, spices, and chopped salami before slightly reducing heat. Be sure to place lid on pot.
Peel and de-vein shrimp. Nothing is worse than overcooked shrimp, so once the rice in the jambalaya is fully cooked, turn off heat and stir in the shrimp. Leave for five minutes as the heat already present will cook the shrimp.
This recipe takes around 30 minutes to prepare and will produce 8 healthy sized portions, it has some bite to it too so be sure to keep a glass of cold water handy!