Sexy action pic.

I buy frozen, tail-on shrimp. About 5 or 6 bucks a bag. Very handy and fast.

maybe use Rotel tomatoes, give it some extra heat from the peppers.

what about tossing this over some spaghetti squash, lower carb option, tends to go well with any sauce.

And done! Most people who eat this assume it takes hours to make.

Enjoy!

During my first VDiet, one of my HSM's was a Quinoa Jambalaya. The gist of it was:

Quinoa
Can of Crushed Tomatoes
Can of Diced Tomatoes
Whole Chicken Thighs
Chorizo (can be ditched for turkey sausage, but fuck if it isn't tasty...)
Shrimp

Used a mix of white and red Quinoa, and it came out delicious...

doing spaghetti squash tonight with grilled shrimp and some chayote squash sauteed with zucchini, onion and mushrooms.

Chris, how much salt should be added? I assume 1-2 teaspoons, or to taste?

Chris, on the salt: I remember something to the effect (and I'm paraphrasing Charles Poliquin here) that real unprocessed salt is never white, and may appear a light golden brownish in color. I've seen this stuff around too, but have never actually used it.

Having tried Kirkland's sea salt (in the grinder) and Kosher salt myself, have you ever had experience using the "colored" stuff, raw or in cooking? Just curious as to the flavor and texture here.

Another point worth mentioning on the salt is that courseness makes a big difference sometimes - not necessarily in nutrient value but in actual cooking and flavor. While I use salt sparingly, if I'm grilling a prime cut of beef I like to use very course salt, as it caramelizes and tastes much better when exposed to an intensely hot flame.

(BTW, this is another reason why it's so hard to duplicate steak form a top notch steakhouse...their heat is much hotter when cooking, and that gives the outside of the steak it's flavor. The other reason is that their beef is usually a "select" cut and aged, which I don't have the guts to try and replicate at home in fear of food poisoning, he he).

But I will have to try this jambalaya recipe, it looks super. That's again for sharing!

- Mike

Do you notice a difference in taste between pink salt and the other Real Salt products?

Education time...subject near and dear to my heart.

This is not really Jambalaya, more like a Californian healthed-up version of the dish.

Being orginally from southern Louisiana, I am getting to the point where I feel the the use of the word "Jambalaya" in non-Louisianna restaruants is pretty mis-leading. Jambalaya is an easy but time consuming dish to make. What Chris has made here Louisianians call "white-Jambalaya". It is an insult that refers at the same time to color of the rice and the color of the yankee's skin that made it.

Chris, man, your a Texan...I know there is no love lost between Louisianians and Texans, but you should know better.

Dude, you gotta add some HEAT to that! I'd throw in some diced hot chiles for sure. Of course, I grow my own, and have about 1,000 dried from this summer's crop, so I put them in EVERYTHING.

did this with trader joe's seafood sausage and the asian-style vegetable mix (onions, green beans, mushrooms, broccoli)... phenomenal. absolutely winderful recipe Chris. i never post but your recipes have been absolutely amazing to my life, thank you :) will be trying it with the hot turkey sausage as well...

The dish looks super, Chris.
My darling husband, who never cooks anything but grilled steak, will occasionally give me some constructive criticism on my cooking. His most repeated comment is .... It needs to simmer longer. The flavors have not melded together yet.

Of course, this flies in the face of anything Instant, but how would your dish work if it was pre-made and left to marinate in the frig for a day? Would the flavors blend and then I can just heat it up and serve?

I'll try it this weekend and let you know if it passes his 'melded flavors' taste test.

Thanks man that looks really good. I'm definatly going to try it out.