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Tuesday, September 27, 2011

{Louisiana Style Shrimp}

Dinner tonight!


Between work, errands and keeping up the house, its nice to have a couple of very easy recipes...especially if you can prep them in advance.


Tonight I am making a Rachel Ray recipe from her "week in a day" lineup.  If you haven't heard of this concept, its from her new Food Network show and I highly recommend it.  She gives you a whole lineup of recipes that you can prep in one day to various points and finish up the night of each meal.  The prep work is well thought out so that the food is evenly cooked and doesn't feel like its made ahead.  Even if you don't make the exact recipes, you can get the concept down and save some serious time during the week.  You can find many of the recipes here.




The recipe starts with the basic "trinity" (celery, onion and bell pepper), garlic and a chile pepper.  Add in the seasonings, some flour to thicken and liquid for the sauce (chicken broth and optional beer).  This is the point that the recipe could be cooled and put in the fridge.  The night you are ready to eat, you just cook some rice and bring the sauce to a simmer.  When the rice is just about done, toss the shrimp and the sausage (I use precooked sausage so it goes in at the end) into the sauce and cook/heat through and dinner is ready!

Great change of pace and so easy.  Enjoy!

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