WE’RE BACK and ready to take on 2021! There will be a few new announcements, a lot of awesome food, even more excellent wine… and a few songs to kick off the year.
We noticed our Shades Of Blue Malbec is developing so well in the bottle, let’s pop the corks and share together, paired perfectly with Mindi’s Rockin’ Jambalaya.
To drink along with us, order the 2016 Shades Of Blue Sonoma County Malbec here:
Mindi’s Rockin’ Jambalaya Recipe
Ingredients:
1 lb shrimp
1 lb boneless chicken breast and/or thigh cut into 1/2“ cubes
1 lb andouille sausage thinly sliced
2 tablespoons unsalted butter + 1 tablespoon unsalted butter
1 cup diced onion
1 cup diced bell pepper
1 cup diced celery
1 cup diced fresh tomatoes
8 oz can of tomato sauce
1 ½ cups rice and 2 ½ cups water
2 ½ cups chicken stock
1 T Worcestershire sauce
1 tablespoon fresh garlic
½ teaspoon cayenne
1 ½ teaspoons white pepper
2 teaspoons kosher salt
½ teaspoon thyme
1 teaspoon rubbed sage
½ teaspoon dried basil
1 teaspoon black pepper
Instructions:
1. Preheat oven to 350 degrees
2. Peel shrimp, and add the shrimp shells to chicken stock in a 1 quart pan. Simmer for 15-20 minutes to infuse shrimp flavor.
3. Start rice in a rice cooker.
4. Heat butter in a 4 quart pot on medium heat. Add celery. Cook celery until almost soft. Add bell pepper and onion. Cook until soft.
5. While you’re cooking the holy trinity (celery,onion,bell pepper) add 1 tablespoon butter and to a skillet on medium heat and brown the andouille sausage. Add sausage to the holy trinity.
6. Add fresh tomatoes, cook 1 minute. Add tomato sauce, cook 1 minute. Add rice, cook 2 minutes stirring constantly.
7. Add stock, all spices, Worcestershire sauce and garlic.
8. Add chick, stir well, and put pot in the oven. Bake uncovered 25 minutes.
9. After 25 minutes, stir in raw shrimp. Bake 10 minutes.
10. Adjust spice to taste. Serve!