it's called "fat tuesday" for a reason

Laissez les Bon Temps Rouler!

Time for the feasting before the fasting - Mardi Gras!

Since the Lonesome Road's favorite place to get authentic Cajun chow is woefully small and will be a mob scene tonight (especially with Dennis Stroughmatt of Creole Stomp performing)
I'm just going to throw on some beads and whip up a little of my own jambalaya tonight!

(Looks like this guy's had enough Mardi Gras already!)

I seldom really make jambalaya the same way twice, at least not consciously. But even though it's a great dish for improvisation, and for using up some leftovers like cooked chicken, don't just indiscriminately throw things in a big pot with some rice - "hey, I found a leftover hot dog in the back of the fridge, let's throw that in!" The recipe that follows is a general guideline to the way jambalaya is prepared on the Lonesome Road; there is room for customization but remember not to stray too far from the heart and soul of the dish.

For example, I love using andouille sausage in jambalaya. This chicken andouille from Trader Joe's is one of my favorites and combines perfectly with the other flavors of the dish but if you prefer kicking it old school and using a traditional Cajun French-style pork andouille sausage - go for it!

Another must is to use the Cajun "Holy Trinity" of seasonings - bell peppers, onions and celery - in the preparation of jambalaya. And last, include black, red and white pepper in most all Cajun concoctions, the theory being that each one of these pepper varieties produces their sensation on different areas of the tongue.

ingredients:

• 2 cups cooked chicken
• 1 pound peeled and deveined raw shrimp
• 1/2 pound smoked spicy sausage, like andouille, sliced
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cloves garlic, minced
• 1-1/2 tablespoons olive oil
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves
• 2 bay leaves
• 1/8 teaspoon black pepper
• 1/8 teaspoon red cayenne pepper
• 1/8 teaspoon white pepper
• 3/4 cup uncooked rice
• 2 cups chicken or vegetable broth
• 1 tablespoon Worcestershire sauce

In a large Dutch oven, cook the sausage in the olive oil until browned; add the onion, celery, bell pepper and garlic and saute until onion is golden and transparent.
Add the uncooked rice and cook, stirring briskly, until rice just turns golden. Add broth and Worcestershire sauce, stirring to combine with the rice-sausage-vegetables mixture.
Bring the mixture to a boil, then reduce heat and add cooked chicken, thyme, oregano, bay leaves, and the three peppers. Cook, covered, over low heat for about 30 minutes. Add more liquid, or cook longer, if you need to.
When rice is tender, add shrimp, cover and cook for 10 minutes or so, or until the shrimp is pink and cooked through.
Season to taste with salt and more pepper if you wish.
Makes 4 to 6 servings.
Variations: Add some leftover chopped pork if you like. I also like to include crabmeat once in a while. And of course - use crawfish if you can get it!

the dog days of summer are upon us...

Beat the heat with fresh, fast and lemony Shrimp, Feta and Basil Linguine Salad!

A Lonesome Road Kitchen exclusive - I created this delicious, cool and simple Mediterranean-inspired linguine salad during a particularly steamy hot spell on the gravel road outside of Prisontown. (!)

Yes, the dog days of summer are upon us here in the northern hemisphere. Seriously. Or, "Siriusly." The dog star Sirius is rising with the sun and temperatures are in the 90's in the Chicago area and looking to stay that way for a while. In fact, the city is poised to break a record for the most consecutive days of over-80 temperatures this summer. Phew!

So now is the time to dig out all of those salad recipes you've been wanting to try; if I do say so myself, this one is especially tasty and worth a try in your salad repertoire. Except for a few brief minutes to boil the water for the linguine, this dish is "stove-free." It also makes good use of garden bounty, if you now happen to be inundated with tomatoes and peppers of the all-at-once variety. The salad's ingredients are flexible; you could also create an all-out seafood extravaganza, or add even more veggies including cucumbers, or olives, or whatever you like and have on hand.

The salad starts with a beautiful basil-infused linguine; many larger supermarkets or gourmet shops carry many varieties of pastas now and it's fun to experiment with flavors. Add some cooked shrimp, tomato-basil feta cheese, veggies and my simple vinaigrette, and you have dinner or lunch for 3 or 4 on a hot summer day.

For the shrimp, feta & linguine salad:

• 8 oz. basil flavored linguine, cooked per package directions
• 1/2 pound cooked, peeled and deveined shrimp
• one 4-ounce package tomato-and-basil flavored feta cheese
• 2 large plum tomatoes, chopped and seeded
• 2 Cubanelle peppers, chopped and seeded
• 2 or 3 teaspoons minced red onion
• juice of one small lemon

Combine cooked pasta, shrimp, cheese and veggies, then liberally squeeze on lemon juice. Using the lemon juice first really gives the salad great flavor before you add the dressing.
Then, whisk together the vinaigrette:

• 6 tablespoons good-quality olive oil
• 5 tablespoons red wine vinegar
• 1 teaspoon fresh minced oregano, or 1/2 teaspoon dried
• 1 teaspoon fresh minced basil, or 1/2 teaspoon dried
• 1 small clove garlic, minced
• sea salt and freshly ground black pepper to taste

Pour vinaigrette over the linguine salad ingredients, tossing gently and thoroughly to combine.
This does taste even better the next day!
Makes about 4 servings.

not your everyday shrimp cocktail: sweet chili-garlic shrimp

Shrimp is an all-time favorite nosh for parties, and it seems that a good chilled shrimp appetizer is one of the first dishes to be devoured. I love shrimp cocktail as much as anyone else (and have a great homemade cocktail sauce recipe too) but I'm also crazy about the flavor of New Orleans style barbecued shrimp.

Years ago I loved the New Orleans barbecued shrimp at a Chicago establishment called Grover's Oyster Bar. Co-workers and I always stopped there before Cubs baseball games (it was located on Irving Park Road). There we would enjoy the barbecued shrimp as well as oysters and raspberry daiquiris. Unfortunately, on a return visit, it appeared that Grover's had closed. Sad day.

While in mourning, I vowed to re-create the Grover's barbecued shrimp experience as best as I could. And this recipe, Sweet Chili-Garlic Shrimp, is my take on my own barbecued shrimp - served chilled.

The first step was to replace the butter with a vegetable oil obviously; I swapped safflower oil for the butter and reduced the amount greatly. Another big difference is that these shrimp are shelled (barbecued shrimp are served shell-on and with tons of napkins!). The rest of the ingredients are basically the same as my barbecued shrimp - enjoy!

Ingredients:

• 3 pounds large shrimp, shelled
• 1 tablespoon safflower oil (or other mild-tasting vegetable oil; I don't suggest using olive oil for this recipe)
• 1/2 cup chili sauce (use a good brand, or homemade, not a glorified ketchup)
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons fresh lemon juice
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh chopped parsley
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (or more to taste; this should be spicy but not too hot)
• 1 teaspoon Tabasco sauce
• salt and pepper to taste
• red pepper flakes to taste

Saute garlic in the vegetable oil until tender, then add all other ingredients except lemon slices, whisking to incorporate the sauce with the oil completely.

Allow to cool, then add shrimp and lemon slices and marinate for several hours in the refrigerator.

I like to add chunks of multi-colored bell peppers as well; yellow and orange look especially beautiful and taste wonderful.