This is a quick to prepare jambalaya (without celery) that is a great way to elevate grits and works as a lunch or dinner meal. The mild creamy grits are contrasted by the zesty Andouille and complex piquant tomato flavors. It will of course not be the same as a Jambalaya that has simmered for a few hours but has the main flavor components, is tasty and gluten-free.
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Easy Jambalaya Grits (Gluten-Free)
Yield: 4-6 servings
4 cups cooked grits
12 oz. 21-30 wild raw shrimp
12 oz. natural Andouille sausage
½ yellow bell pepper, ½ red bell pepper, ½ green bell pepper
½ large yellow onion
½ cup tomato nirvana (Boomer Cuisine) or soft sundried tomatoes
1 red jalapeno
½ cup water
1 tablespoon Cajun seasoning
1 tablespoon coconut oil
1 teaspoon salt
Prepare 4 cups of grits following package instructions. Peel and devein shrimp. Dice onions and sweet peppers and finely chop jalapeno. Slice sausage.
Sauté peppers, onions, tomatoes, sausages and seasonings in oil for 4-5 minutes. Add water and shrimp and cook 1 more minute. Portion grits and ladle jambalaya as shown. Serve.
©2014 Aron David Bradley
This dish makes a very elegant and romantic dinner for two. Veronique sauce is a veloute with grapes and fish stock as a base and has a wonderful flavor for seafood. you can vary the seafood with your favorite combination like shrimp, crab, scallops, or even lobster or simply sole and bay shrimp. Gluten-free.
PRINT Gluten-Free Shrimp Cannelloni Veronique from MS Word
Gluten-Free Shrimp Cannelloni Veronique
Yield: 2 servings
1/ 2 pound of 16-20 deveined wild or American farmed shrimp chopped
4 cups button or Crimini mushrooms chopped
2 cups Riesling
5 cloves of garlic chopped
2 cups grapes
½ cup heavy cream
1 tablespoon butter
1 tablespoon cornstarch
2 teaspoons EV olive oil
2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon paprika
4-6 inch sheets of rice wraps (for salad rolls)
Fresh cracked pepper to taste
Peel and remove the tail off all but 4 shrimp which you will peel but leave the tail on and set aside. Place shrimp shells, 1 ½ cups of Riesling, paprika, grapes 1½ teaspoons salt, butter and lemon juice in a heavy saucepan. Bring to a boil then smash grapes with a potato masher. Continue cooking sauce and sauté mushrooms, garlic, shrimp (including the 4 whole ones and ½ teaspoon salt in olive oil and set aside removing the 4 whole shrimp. Strain sauce and place back on heat and bring to a boil adding cream and cornstarch dissolved in the remaining wine to thicken. Soften rice wraps under hot running water and roll shrimp and mushroom mixture into wraps. Pour Veronique sauce over the cannelloni garnish with grapes and a whole shrimp atop each roll (as pictured) and pair with your favorite vegetables. Serve.
© 2014 Aron D. Bradley