Tuesday, February 12, 2008

Jambalaya Pasta

1 lb fettucine noodles 1 stick butter
chicken breast, sliced cajun seasoning
raw shrimp bell peppers and onions, sliced
1 can diced tomatoes 1/2 cup clam juice(or juice from one can of clams)

Cook noodles per directions. Melt butter in large skillet. Add chicken, peppers and onions. Saute until chicken is almost done. Add shrimp, tomatoes, clam juice and cajun seasonings. Cook until shrimp is pink. Serve over pasta; parmesan optional.


Salmon with Black Beans and Rice

2 cups rice cumin
olive oil lemon juice
4 cups chicken broth pinch sugar
1/2 large onion, diced salt pepper to taste
minced garlic slab of salmon
1 can black beans cajun seasoning

Heat a few tablespoons of oil in pot. Saute half of the onions and garlic a few minutes. Add rice; saute few minutes. Add chicken broth; cook as directed. Put beans, rest of onions, garlic, pinch cumin, pinch sugar, splash lemon juice, glug of olive oil in saucepan. Simmer until beans are tender; taste and add salt and pepper as needed. Heat oven to 375. Rub both sides of salmon with some olive oil and season with cajun seasoning. Bake, uncovered, about 15 minutes, or until fish flakes easily in middle(but still moist).

3 comments:

Katie said...

Mmmm...your Jambalaya Pasta sounds delish! I'll have to try it =)

Jackie Mortensen said...

looks great!

Ashley said...

Can you tell me exactly how much a glug is?? I can never get it quite right. ;)
I'm coming to your house for dinner!