Scotty Snacks » shrimp

Jambalaya With Mango (And Turkey Sausage)

Scotty — Thu, 23 Apr 2009 19:31:00 +0000

In lieu of @TyrinFord‘s #socalbbq, I took the liberty of gathering some snacks for the sharing. Amongst said snacks was none other than my Creole Crock-Pot Jambalaya, which always seems to make a big hit at every scene. And, although the cooking (and/or preparation) was just about the same as my original Jambalaya Snack Recipe, I did make a few changes while adding a little mango flare to this batch. Here, let’s get right to it!

Mmm. Mmm. Mmm.

3 Boxes Zatarain’s Jambalaya Mix
7.5 Cups Water
6 Tbs Vegetable Oil
1.5 lb Cooked Shrimp
2 Packs Smoked TURKEY Sausage
1/2 Yellow Bell Pepper (Sliced Up)
1/2 Red Bell Pepper (Sliced Up)
1/2 Orange Bell Pepper (Sliced Up)
A Few Drops Of Tabasco
A Small Pinch Of Tony Chachere’s
A Small Pinch Of Cayenne Pepper
2 Whole Mangos (Sliced Up)

Making Them Say Mmm.

First things first, toss your (7.5 cups) of water along with the (6 tablespoons) of vegetable oil into a pot and bring to a boil. And, since we doing this here jambalaya crockpot style again, go on and get your crock pot out and set it to high so that it can heat up while you wait for the water/oil mixture to come to a boil. Once the water and oil begin to boil, add them to the crock-pot and then add all of the remaining ingredients EXCEPT for the mango slices to the crockpot and close/seal the lid for about 45 minutes to an hour prior to opening again. After the 45 minutes to a hour have gone by (all the while, your kitchen smells amazing!), open up the lid on the crockpot, stir the soon-to-be-ready jambalaya around very well and close the lid for about another 45 minutes to an hour. The rest is delicious history, people. Once the jambalaya is at the consistency that you like to consume it at, turn the crockpot down, stir in the mango slices (that have been patiently waiting to join the tasty fun) and begin to dig in. Enjoy!

Strawberry Shrimp Salad

Scotty — Thu, 26 Feb 2009 08:48:46 +0000

Just when you thought all Scotty snacked on was Oatmeal Squares, Cookies, Smoothies, Beignets, Beef Tacos, Steaks, Po-boys, Pizza and Jambalaya, BAM!!, here I come again with a dish that (hopefully) makes you go mmmmmm. This healthy snack was super easy and super fun to create and, since I already had some strawberries (leftover from the ones I used for the Strawberry Sugar Cookie Cake Recipe), I went to the grocery store thinking 1/2 Lb of shrimp and 1 bag or organic lettuce then figured I might as well add some flavor with a homemade dressing so I scooped some fat free, organic yogurt along with a lime and a bundle of cilantro (and used last 3 said ingredients along with some strawberries to create my Strawberry Cilantro Dip & Dressing Sauce). After cleaning (i.e. watering off) then searing the shrimp in a skillet with some clarified butter, I spooned them on top of the pre-cleaned lettuce, tossed in the strawberries that I sliced then drizzled some of my home-made dressing all about it.

*Also to mention: As you can see from image, I had some chopped cojita cheese lying around in the fridge so, I made like Rich Boy from Mobile, Alabama and threw some ~~D’s~~ cheese on that.. salad

Shrimp, Egg & Beef Taco Breakfast Burrito (With Cheese)

Scotty — Tue, 17 Feb 2009 11:31:46 +0000

What looks a lot like scrambled eggs with cooked shrimp, grated cheese and Farmer John’s breakfast sausage; smells just like the Slow Cooked Beef Tacos we had for dinner Saturday; and tastes nothing like the breakfast burrito you’ll find at McDonald’s (until about 10:30am) is yet another mexican meal concoction prepared on the fly! After waking up from a much needed (good) night of sleep, I peered into the fridge and pulled out the leftovers from this past weekend’s round of fun to feast on…

Materials Used

3 eggs
1/4 cup cooked beef taco meat
2 tsp grated cheddar/jack cheese
1 flour tortilla
1 tsp salsa (of choice)
1/4 cup shredded lettuce
1 small handful of sprouts

How To

As simple as cracking the eggs over the skillet, adding the (leftover) beef tacos along with the cooked shrimp and shredded cheddar/jack cheese then scrambling it all together finely with a fork, truly anyone can create this breakfast burrito. Once the eggs are cooked, pour (or spoon) onto a warm tortilla, add the sprouts, shredded lettuce and salsa and, to put it bluntly, wrap it up!

Pair It With

Although this burrito snack is best when consumed with any one of Scotty Snacks smoothies or freshly brewed teas (of course, right?), it will wash down well with just about any beverage, specifically juices, milks, coffees, milk shakes and even water. And, for extra bells and whistles, toss some fresh fruit alongside and put a price tag on this puppy.

Creole (Crock-Pot) Jambalaya

Scotty — Sat, 14 Feb 2009 06:23:33 +0000

After making a pot of jambalaya a couple of weeks back on the stove then preparing another batch this week (for #thebeachhouse supper) in a crock-pot, I can honestly testify that, if you have an extra hour and a half to two hours to burn, you should definitely cook your jambalaya in a crock-pot as opposed to on the stove. *Well, I do recommend bringing the water/oil mixture to a boil on the stove as it will be much faster than in the crock-pot but, after that, leave the rest of the magic to the power of the crock-pot. As I had mentioned to all who had a bite (or two) of my Creole Crock-Pot Jambalaya, besides the meat, some sliced yellow & red peppers and a few dashes of additional seasoning, the main ingredients come straight from the Zatarain’s Jambalaya mix box (which can be purchased at just about any grocery market).

What’s Needed

3 boxes Zatarain’s Jambalaya mix
7.5 cups water
6 tablespoons of vegetable oil
2 boneless chicken breasts (cooked and sliced into small pieces)
1.5 lb of cooked shrimp
2 packs of smoked sausage
A half of a normal sized yellow pepper (chopped into small pieces)
A half of a normal sized red pepper (chopped into small pieces)
A few drops of Tabasco
A small pinch of Tony Chachere’s
A small pinch of cayenne pepper

Step By Step

Bring (7.5 cups) water and (6 tablespoons) vegetable oil to boil on stove then toss into crock-pot along with the meats, the boxes of Zatarain’s Jambalaya mix, the sliced peppers and the additional seasoning; set the heat to high and close the lid. Leave the lid closed until you begin to see the mixture boiling (usually takes about 30-45 minutes to see the mixture boiling around the edges). Once you see mixture boiling/bubbling, lift the lid, stir all around well, close the lid and set the heat to low, to simmer/cook for a remaining 45 minutes to an hour or so. And, quite frankly, that is a wrap! Serve warm and, please leave out the Tabasco, Tony Chachere’s and Cayenne pepper for those who so ~~care~~ dare to go spicy!

To Note: Using this 3 box recipe will get you enough to serve about 10-20 people. Simply add/subtract accordingly should you need more/less. If you do need more, you may need another crock-pot as the 5 quart crock-pot that I used for this specific 3 box batch was just about full. ALSO: You can feel free to add/swap some ham, crawfish, fish and/or meat-of-your-choice in there too