Surprise! Shrimp Jambalaya

 

Some like it hot…

Greetings Glutards!  So here's the deal.  The other day, I set out to make something really cool.  I attempted to make gluten free empanadas.  I figured this would be a fun and exciting dish to share with you all.  Well, I underestimate my culinary skillz.  Apparently, I made a mistake in my gluten free dough.  When I went to place my empanadas in the oil to fry, they fell apart into a million delicious pieces.  Curses…

So what do you do when life gives you lemons?  You exchange them for limes and make something else mid meal.  Which brings us to my surprise shrimp jambalaya.

Here’s what you’ll need:

• 3 plum tomatoes
• 1-1/2 dozen shrimp
• 1 jalapeno pepper
• 1 small onion
• 1 can of sweet corn
• 2 cups rice
• 1 can of Progresso southwestern chicken soup
• 1 TBSP cilantro
• 1 lime
• 2 cloves of garlic
• 1 cup of vegetable or chicken stock
• Cayenne pepper
• Salt & pepper to taste

Here's how ya do:

Start by dicing your tomatoes, onion, jalapeno, and garlic.  Don't cut your fingers.  Dice your shrimp. You want to cut it into small chunks.

Throw your shrimp into a frying pan on medium heat.  Give them a little stir and cook them until they turn slightly pink. 

Add in your chopped veggies and your sweet corn.  Take your lime and squeeze the juice into the pan.  This is also a good time to add your cilantro and cayenne pepper.  Add as much cayenne as you’d like.  I like a spicy jambalaya so I added a good bit.  Turn that down low and let the flavors party for a sec.

In a large pot, combine your Progresso soup, rice, and stock.  Fun fact, the Progresso soup proudly boasts that it is gluten free right on the label.  Way to go, Progresso!  Let all that simmer for about 10-15 minutes to get that rice cooked.

When your rice has cooked and soaked up most of the liquid, stir in your shrimp and veggie mixture.  Add a little more stock if your jambalaya seems like it needs more liquid.  You don’t want there to be too much broth, but you don’t want it to be dry either.  Let that simmer for another 10 minutes or so.  Add your salt and pepper to taste.

From the ashes of my failed empanada filling, we now have a spicy jambalaya that would make Emeril say “BAM”!  It wasn’t my best looking dish, but at least I was able to salvage dinner.  I’ll attempt empanadas again in the future.  Anyone have any good recipes?

Sautee.  Simmer.  Enjoy.  Let me know what you think!

Glutardedly Yours,

 

~Tim

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