cajun jambalaya pasta

May 22, 2011 by

tom and i love going to the cheesecake factory.  forget about the endless search for a parking spot.  forget about the crazy wait. forget about the overpriced slices of cheesecake.  it’s entirely worth it.  the far away parking spaces help to burn the extra calories.  the wait is spent at the apple store.  the cheesecake is devoured bite by bite and lasts a few days in our fridge at home.  the food is out of this world! tom’s favorite is the cajun jambalaya pasta.  my favorite is adam’s peanut butter cup fudge ripple cheesecake.  i figured out how to make the pasta but am nervous to even begin to find a recipe for the cheesecake.  i think i’ll just stop at the pasta and opt out of turning into the michelin woman. slightly adapted...

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shrimp pasta

Mar 10, 2011 by

i’m sorry that i’ve been away, shoebox!  the flu hit our, which resulted in a tasty pot of this.  then the parents came to visit for a weekend, which resulted in lots of eating out and a batch of these. going back a few weeks to before things got crazy and busy, i made tom this delicious pasta dish for valentine’s day.  it was a great success!  it was very light and not too creamy, which tom prefers.  it also had some kick to it, but it wasn’t too hot, which i prefer.  this dish is great for any season!  it is also very quick to throw together.  i cut some time off by removing seeds and pulp from tomatoes with a grapefruit spoon.  it comes in handy for this dish and others, like pico...

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gumbo

Jan 9, 2011 by

tom got me a crock pot for christmas and i’ve really been enjoying the brand new cooking world opened by it!  i started off on new years day making gumbo, not jambalaya.  the main difference between gumbo and jambalaya is that gumbo is a roux-based soup and jambalaya is a rice-based dish.  more about the roux later… i wanted to eat our gumbo during game time, so i didn’t have a 7-9 hour window that the original recipe called for.  i pre-cooked my chicken before putting it in the crock pot, which cut down the cooking time significantly.  i also used tom’s favorite cajun style andouille, which is pre-cooked.  if you do have all-day, you can go ahead and throw everything (minus shrimp) in the pot un-cooked. 3 tbsp flour 3 tbsp oil 1/2...

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