Cuisine

My Louisiana Love

November 11, 2016

Shrimp Jambalaya

Ingredients:

150g of long rice
150g of peeled shrimp
100g of chorizo cut into slices
200g of crushed tomatoes
1/2 of red pepper, chopped
1 teaspoon of Cayenne pepper
1 teaspoon of Paprika pepper
1 chopped onion
2 chopped garlic cloves
500ml of vegetable broth
Salt pepper

 

Olive oil

Preparation:

Put some olive oil in a large saucepan. Add the onion, then the red pepper and the garlic. Leave it for a few minutes. Add half of the chorizo slices and cook for a few minutes. Add the pepper, a little salt, chilli, paprika and mix. Pour the can of mashed tomatoes and half of the vegetable broth. Cover and cook for 20 minutes. Add remaining chorizo and rice in the mixture, mix and cook for 15 minutes. Finally, add the shrimp and cook for 2-3 minutes. Serve hot.

 

Muffuletta

Ingredients:

4 round loaves of bread
4 slices of salami
4 slices of mortadella
4 slices of provolone
Salad leaves
200g of pitted and cut green and black olives
2 chopped garlic cloves
Olive oil

 

Preparation:

Mix the olives with the chopped garlic and the olive oil. Cut each round bread in half and spread the sides of the olive marinade, add a slice of salami, one of mortadella and one of provolone. Add a salad leaf and close the sandwich by pressing it well with your hands.

 

Nut pie

Ingredients:

1 roll of sweet dough
125g of walnut kernels
55g of softened butter
75g of brown sugar
3 egg yolks
75g of maple syrup
1 sachet of vanilla sugar

 

Preparation:

Unroll the dough and place it in a tart pan. Keep the walnut kernels for decoration. Finely chop the rest. In a bowl, combine the butter with the brown sugar, add the egg yolks, the maple syrup and the vanilla sugar then the chopped walnuts. Mix, then pour into the bottom. Bake for 25 minutes in the oven, add the walnuts and leave them half-cooked.

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