Saturday, February 8, 2014

Day Six - Jumbalaya (2.7.14)

  • 1 box Zatarains red beans and rice
  • 1 half sausage
  • 7 oz. cooked, tail-off shrimp
  • 1/2 tablespoon creole seasoning (we used 2 TBS, see results below)
  • Hot sauce to taste (we used Sriracha)
  1. Start red beans and rice per instructions on box. Before covering add creole seasoning and hot sauce.
  2. Cut sausage and shrimp in bite size pieces.
  3. Heat skillet to medium high heat and add sausage. Cook 7-10 minutes and add shrimp to warm.
  4. Mix sausage and shrimp into rice. Add more seasoning/hot sauce to taste.

Katie: Unfortunately, this jumbalaya came out way too salty. We used too much seasoning, and along with the sausage, the salt was overpowering. I ate more of my serving than Potter, but still didn't finish it all. Thank goodness we were going to a friend's house for an Olympic Opening Ceremony party so we got other food there!

Potter: This dish was the definition of an experiment gone wrong. It was inedible. I had to drink massive amounts of water between each bite just to handle the salt. As you can see I adjusted the recipe above from what we actually did. I would start with the half tablespoon or even a teaspoon of the creole seasoning and add more at the end to taste. Depending on how spicy you like it I would start with as much hot sauce as you use seasoning and adjust that to taste as well. That will make is spicier but Jumbalaya is supposed to be spicy.