Bratwurst & Shrimp Jambalaya with Success® Rice

This is a sponsored post written by me on behalf of Success® Rice.

 how to make jambalaya

Writing is a big part of my life, but it’s not my livelihood. I actually have a job in marketing for a large company, and I spend about 50% of my time in an office without windows. Before you get all, “That sucks, I feel really sorry for you!” on me, don’t. I really love my job, and the building in which I work, along with the people I’m surrounded by, are amazing! I actually have large floor-to-ceiling windows about 20 feet away, just not directly in or across from where I sit. Really, I don’t have it that bad.

Plus, the other 50% of my time I’m on the road, and being out and about on a regular basis totally makes up for the windowless office.

Today when I emerged from my office I realized it was dark, cloudy and very, very rainy outside. Like, flood-watch rainy. Many foodies would poo-poo eating warm, comfort food on a June evening, but it doesn’t bother me one bit – especially when it’s pouring outside and I just feel like curling up with a good book and a glass of wine!

Success® Rice is the ORIGINAL no mess, no measure boil-in-bag rice that cooks perfectly every time and is ready in less than 10 minutes. The white and brown rice can sit for up to 30 minutes before being served, making it foolproof. You can also, I found, take the rice out of the boil-in-bag and cook it like you would normal rice – just in less time, which makes cooking dinner on a weeknight a breeze!

how to make jambalaya
Know what else? The jambalaya I had in mind as I sat in my windowless office thinking about dinner plans, with occasional glimpses of this dreary Thursday afternoon, through the giant windows on my way to the fax machine, would go perfect with Success® Rice.

My normal recipe calls for the jambalaya’s rice to be cooked right in the broth. Except on a weeknight there’s not a lot of time to spare between getting home from work and throwing together a yummy dinner. Waiting for traditional rice to be done, on top of creating deep flavors in a short window of time, is nearly impossible.

Typically weeknight dinners take me 30-45 minutes from start to finish. This new jambalaya recipe takes a little longer, but an hour is still reasonable for a weeknight in my book! And the Success® Rice worked perfectly both in flavor, and to help speed up the process.

Bratwurst & Shrimp Jambalaya with Success® Rice

 how to make jambalaya

After searing the bratwurst in a Dutch oven with some olive oil over medium-high heat, they get removed to a paper towel to relax for a bit.

how to make jambalaya

Next, diced orange peppers, yellow onions and garlic are sauteed with a generous sprinkle of sea salt, pepper and parsley.

 how to make jambalaya

Chicken broth gets poured in, and I use a wooden spatula to scrape up all the tasty bits from the bottom of the pot. In goes crushed and diced tomatoes, Penzy’s BBQ 3000 seasoning, and the seared bratwurst (they’ll finish cooking in this delicious tomato broth).

how to make jambalaya

After about 15 minutes, one pouch of Boil-in-Bag White Success® Rice is opened and poured right in.

how to make jambalaya

The rice cooks directly in the sauce, which makes it so much more flavorful!

how to make jambalaya

After 10 minutes, some green onions and the raw shrimp go in. They, too, will cook right in the sauce! Only takes about 5 minutes.

how to make jambalaya

Once the shrimp are cooked through this Bratwurst and Shrimp Jambalaya is ready to eat! All of the flavor with none of the wait!

how to make jambalaya

 

Here’s the full recipe:

Bratwurst & Shrimp Jambalaya with Success® Rice

Serves 8
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Bratwurst & Shrimp Jambalaya is the perfect rainy day comfort food, and makes great leftovers. Looking to feed a crowd? This recipe's for you!

Ingredients

  • 1 packet Boil-in-Bag White Success® Rice
  • 2 tablespoons olive oil
  • 6 bratwurst
  • 1 bag jumbo frozen shrimp (thawed & peeled)
  • 1 Medium pepper (diced)
  • 1 Medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 3 green onions (chopped)
  • 28oz canned crushed tomatoes
  • 14.5oz canned petite diced tomatoes
  • 1 cup chicken broth
  • 1 tablespoon dried parsley
  • 1 tablespoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon Penzy's BBQ 3000

Directions

Warm the olive oil in a Dutch oven over medium-high heat for 3 minutes. Add the bratwurst and cook them for 2 minutes per side, then remove them from the pot and set them aside.
Add the diced pepper to the Dutch oven, let it cook for 2 minutes, and then add the onion. Saute them for another 3 minutes, and then add the garlic, salt, black pepper and parsley. Continue cooking for 1 minute longer, and then add the chicken broth all at once - taking care to scrape up all the bits from the bottom of the pan.
Pour in the crushed and diced tomatoes and stir in the Penzy's BBQ 3000. Add the whole bratwurst back to the Dutch oven, bring to a boil, the reduce the heat, cover and simmer the mixture for 15 minutes. Remove the bratwurst.
Pour one packet of Boil-in-Bag White Success® Rice into the tomato mixture and then recover. Slice the bratwurst into 1-inch pieces, and then add it back into the pot along with the shrimp and the green onions. Cover again, and then continue cooking for 15 minutes longer.
Serve the Shrimp & Bratwurst Jambalaya with crusty bread. Makes great leftovers!

 

With 4 varieties available including: Success® Whole Grain Brown Rice and Success® White Rice, and globally-inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. Try your own twist on one of your favorite recipes by swapping an aromatic variety into some of your go-to rice dishes. To accommodate various households, Success® Whole Grain Brown Rice and Success® White Rice comes in two different sizes – 14 oz. or 32 oz.

 

So what are you waiting for? Use this coupon for $.50 off your next box so you can add this staple to your kitchen pantry: http://bit.ly/YwIYtq

 

Visit www.successrice.com for quick and easy recipes you can make any day of the week.

 

Like the Success® Rice Facebook page for more recipes and lifestyle tips to make mealtimes easier and more fun.

 

Teriyaki Pork Chops

We have a three day weekend upon us and I, for one, can totally use it.

A normal 30-something with a busy schedule and two smallish kids would take the three days and catch up on laundry and housework relax. But me? Noooo.

This weekend my almost-40 husband and I are backpacking for my sister’s 30th birthday. As in, ditching the kids at my parents’ farm and hiking in the Dolly Sods wilderness around a 13+ mile loop for three days with six people.

Because, who needs rest and relaxation? Not me.

And who needs running water and bathrooms? Me. Not me.

The views promise to be stunning, and the climate is supposed to match that of the Canadian wilderness. Check it out:

The 17,371 acre Dolly Sods Wilderness in the Monongahela National Forest is part of the National Wilderness Preservation System. It is located in Grant, Randolph and Tucker Counties, West Virginia. The Dolly Sods Wilderness contains much of the Red Creek drainage and contains bog and heath eco-types, more commonly typical to southern Canada. Elevations range from 2,500 to over 4,700 feet.


We’re packing light, and that means clothes AND food. Hot dogs, rice, Ramen, peanut butter, bread and apples. And a water filter, because remember? Yeah. No running water.

And definitely not these yummy teriyaki pork chops we had a few nights ago.

What are your plans for Memorial Day weekend?

Teriyaki Pork Chops

Teriyaki Pork Chops

Teriyaki Pork Chops

Serves 4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
These teriyaki pork chops will have you coming back for more - goes great with fried rice!

Ingredients

  • 4 boneless pork chops (about 3/4)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt

Marinade

  • 1/4 cup extra virgin olive oil
  • 1/4 cup teriyaki sauce
  • 2 tablespoons champagne vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground pepper
  • 1 lime (juiced and zested)

Directions

Marinade
Whisk together 1/4 cup of olive oil, teriyaki sauce, lime juice & zest, vinegar, garlic salt and pepper in medium bowl.
Add the pork chops to the marinade in the bowl and make sure they are completely coated. Then, place the bowl into the fridge and let it chill for about 30 minutes.
Add 2 tablespoons of olive oil to a large skillet and set it to warm over medium-high heat for 5 minutes. Pull one chop out of the marinade, sprinkle it with sea salt, and then place it in the skillet. Repeat with the other 3 pork chops.
Let the teriyaki pork chops cook for 4 minutes, then flip them and continue cooking for an additional 4 minutes. Take the chops out of the pan and let them rest for 5 minutes before serving.

Pork Parmesan

A funny thing happens when you have a recipe in mind, but then realize when it’s time to make it that you don’t have all the right ingredients on hand. First a moment of panic, and then a path down the improvisation highway!

 

We love Chicken Parmesan in our house; it’s kind of like an Italian comfort food. Last week I had been thinking about making it all day while I was at work, ticking off the ingredients on the imaginary list in my head: chicken (yep), sauce (uh-huh), Parmesan (yes), Provolone (of course), spaghetti (check).

 

But when I got home I realized on critical piece to the Chicken Parm puzzle was missing: CHICKEN.

 

Somehow, unbeknownst to me, all the frozen chicken breasts were gone. Used up. Finito.

 

We did, however, have 4 lovely pork chops in the freezer – not too thick, not too thin. I figured, pork’s the ‘other white meat’ so why not try substituting the chicken in ‘Chicken Parm’ for pork?

 

Pork Parmesan

How to make Pork Parmesan

After dredging and coating the pork chops in a flour-egg-breadcrumb mix, they get seared in olive oil and then lined up in a 2-quart casserole over marinara sauce.

How to make Pork Parmesan

More marinara gets poured on top, followed by generous amounts of Parmesan and Provolone cheeses, and then a sprinkling of freshly chopped basil. Baked at 375°F for 30 minutes until it’s lightly browned and bubbly, this Pork Parmesan is good to go!

Find the full recipe here:

Pork Parmesan

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Pork Parmesan is a great alternative to the traditional version we're all used to. Ready to eat in less than an hour!

Ingredients

  • 4 Medium boneless pork chops
  • 3 tablespoons olive oil
  • 1/2 cup panko breadcrumbs
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 cup grated Parmesan cheese
  • 2 Large eggs
  • 1 tablespoon water
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 jar marinara sauce
  • 1/2lb spaghetti (cooked)
  • 1/4 cup basil (freshly chopped)
  • 6 thin slices Provolone cheese

Note

This Pork Parmesan recipe can be prepared ahead and then kept in the refrigerator until you're ready to bake!

Directions

Preheat the oven to 375°F. Add the olive oil to a large skillet and then set it warm over medium-high heat while you prepare the chops.

Pour the flour onto a small plate. Mix the panko breadcrumbs, Italian breadcrumbs, 1/2 cup of the Parmesan cheese and 1/8 cup of basil together and then spread them out on another small plate. Whisk the eggs and water together in a bowl.
Gently pound the pork chops to 1/2" thick and then season both sides with salt and pepper. Coat each chop in flour, followed by the egg mixture, and then dredge them into the breadcrumb mixture - gently pressing so that there's an even coat.
Add the coated chops to the preheated skillet and let them cook for 4 minutes. Flip the chops, and then continue cooking them for another 4 minutes.

Spread 1/2 of the jar of marinara on the bottom of a 2-quart baking dish. Once the chops have finished cooking, line them up in a row in the sauce. Top with the remaining sauce.

Sprinkle on the remaining Parmesan and then lay the Provolone slices on top, followed by the rest of the basil.
Bake for 20 minutes covered, and then remove the cover and continue baking until the cheese is melted, golden and bubbly. Serve over spaghetti with crusty Italian bread on the side.

Juicy Skillet Fried Thick-Cut Pork Chops

How to make Juicy Skillet Fried Pork Chops

I was flipping by Food Network the other day and managed to catch an episode of “Good Eats” where Alton Brown was busy searing a couple of thick pork chops in preparation for a few hours’ roasting in a slow cooker. He had sliced apples and caramelized onions ready to go, along with a pan sauce lovingly finished off with butter and scraped bits from the bottom of the pan.

It looked wonderful – warm and comforting. A recipe I’m going to tuck away until fall’s crisp, blustery evenings roll in….

But those pork chops! Thick, juicy and seared just enough to make a nice crust; we needed to have those NOW, with summer accouterments like salad and corn on the cob.

Yes. Exactly that. An easy dinner recipe for a weeknight summer supper.

How to make Juicy Skillet Fried Pork Chops

Juicy Skillet Fried Thick-Cut Pork Chops
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 thick cut, bone-in pork chops*
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
Instructions
  1. Add the olive oil and butter to a large skillet and place it over medium-high heat (on a heat scale of 1 to 10, I have my burner set around 7 since they'll be in the pan for such a long time).
  2. Sprinkle half the salt and pepper to one side of the chops. When the butter has melted and started to foam, add the chops to the skillet seasoned-side down. Season the other side with the remaining salt and pepper.
  3. Allow the chops to sear for 5 minutes, and then flip the chops. Continue cooking them on the second side for 10 minutes, and then flip the chops one more time. Cook for 5 minutes more, and then remove the chops to a plate to rest for 5 minutes before serving.
  4. *Set the pork chops out on the counter for about 20 minutes prior to cooking so that they warm to room temperature; this ensures that they're evenly cooked, all the way to the center.

 

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