Tuesday, July 24, 2007

Jambalaya Sushi & Sauce

Here is what I used to prepare the Jambalaya Sushi:

Dirty Rice:
Calrose sushi rice
Tony Chachere's Creole Seasoning
Diced onion
Red beans or black eyed peas

Prepare the rice as you would to make sushi, and when it is done, mix in about a teaspoon of the creole seasoning mix, a 1/4 cup diced onion & some red beans or black eyed peas that have been sauteéd a bit in some butter. It should still be sticky enough to roll properly.

Jambalaya Sauce:
1 Vidalia Onion, diced
1 Small Green Bell Pepper, chopped
3 cloves garlic
2 ribs celery
Lots of tomato paste
1 14 oz can of chopped tomatoes
1/2 can of vegetable, beef, or chicken stock
3/4 cup of red wine
cayenne pepper, oregano, sage, thyme, a bay leaf, salt, and hot sauce to your liking

Chop all your veggies--most helpful if you just pulse them a bit in a Qweeze...because you need bit of veggies in the sauce so that it will be conducive to rolling in the sushi later on.
Saute them in butter or olive oil or both until they soften up. Add the tomato paste. I like to use about a cup. Candy the paste... brown it with the vegetables for a few minutes, then deglaze with your stock and wine. Scrape the bottom of the pan and stir together.

Then add all the spices/herbs to taste. Some like it hot. I really don't see the point of super fire hot because then I can't taste my food. So, I only add 1/2 tsp to 3/4 tsp cayenne... There's a small dip in my hand in which I measure this. ;) After you add your spices, cook the sauce down for about ten minutes, then add whatever meat you would like to cook to place in your sushi. I used some lovely white tuna and some vegetarian sausage. Place the meat in the sauce and cover with a lid and cook the fish and the sausage to your liking. If the sausage is not fully cooked, you might want to add it a little while before you add meats like shrimp or fish that take less time to cook.

When the meats you have added are cooked to desired doneness, remove them from the sauce for later rolling.

The Sushi Rolling Part:
Place the nori on your mat, shiny side down, and place some rice on the nori. A little rice goes a long way! Spread out the rice and then add some slices of whatever meat you cook... I sliced the tuna in strips, as I did the sausage links. Then I topped the meats with sauce before I rolled sushi. Tuck and shuffle...

Slice the sushi starting in the middle and working outward to end up with even pieces.
Use a serrated or very sharp knife.

Red Pepper Sauce:

1 Jar of roasted red peppers (packed in water)
1 cup light mayo
1/2 cup light sour cream
1/2 cup bbq sauce or chili sauce

Pulse it all in a blender, and pour into a squirt bottle or an empty mustard bottle. It's quite delicious. Use the full fat if you wish. I just don't need it and the light tastes decadent enough to me because all I ever usually eat is fat free.

There you have it. I wasn't wearing suspenders, but it's a delicious creation.
I GARONTEE !!!!!!!

This is the man that I used to watch on PBS growing up. He made me excited about cajun food (and food in general) and want to go to Louisiana, much more than this guy. If I were naming cooks that inspire me, he'd definitely be one of them.

1 comment:

Anonymous said...

OK, how awesome is Tony Chachere's creole seasoning? I use that on everything. It's also the perfect addition to hard-boiled eggs...if you're one of those eggs over the sink guys like me.