Okay– well this feels a bit awkward. It’s like this is our first date, and I really want to impress you. So, I have been going over in my head what this first post should be about. You’ve already met me, and hopefully that went well—that’s what brought you here right? I haven’t been on a first date in years—but I imagine dinner or movies is still a good first date. Right?
I think I will go the dinner route….
In my previous post I stated I was a foodie– I love food, and I love cooking. My husband has dubbed me “The improvised chef,” because I will make anything out of what we have on hand—and it works. I do enjoy cooking and I love cooking even more when my whole ♥family♥ is involved (and there is no chaos or yelling, “I want to do that!”).
Besides hopefully building a beautiful delicious meal with your family, you are building memories in the kitchen too. My kids love to be part of the cooking process, and yes at times it can be a little chaotic. However, I try to task each child with his or her “jobs”. Giving little jobs helps out a lot… cuts down griping.
So I would like to invite you over to dinner. This week was Mardi Gras and I decided to make some New Orleans style food (“improvised”). I made a dinner I never made before- it just kind of came to me. My husband had already stocked the fridge with andouille sausage and blackened catfish (Whole Foods); all I had to do was the rest. I thought of making gumbo, but then thought I wanted to try something different. Let’s be honest– I wanted to make something less tedious.
This is where in walks the “improvised chef”. I was thinking grits but this Texas girl was fresh out of grits—POLENTA? Yes, ladies and gentlemen she said, “she used Polenta for a Mardi Gras dinner.”
I have to admit this recipe is a bit spicy.
Andouille sausage is spicy, and the Jalapenos might also turn up the heat factor.
For this recipe I used:
3 cups chicken stock
1 tsp salt
Some Tony’s Cajun Seasoning
1 Cup Polenta
1 carrot chopped small
1 bunch green onion chopped
1 seedless jalapeño chopped tiny
4 andouille sausages
4 pieces of blackened catfish
Lets get cooking-
I first began cooking the sausage in a pan in till cooked completely. Set sausage aside on cutting board. In that same pan add the chopped green onions, jalapeños, and carrots. Sauté the veggies– once the veggies are done set aside in a bowl, or with sliced sausage.
Now you need to get the fish in the oven (450° for 15 min) or cook in pan. I used the oven and I made sure to give the catfish some olive oil and a pinch of Tony’s even though WF’s already seasoned it up for me.
While the catfish is cooking– time to make the polenta. In the same pan add 3 cups chicken stock and bring it to a boil.
I seasoned the chicken stock with a tsp of salt and a smidge of Redneck Rub. I am not making this up truly it is called Redneck Rub.
Once the chicken stock is ready add polenta stirring with a wooden spoon continuously. Now you can add the veggies and the sausage into the polenta.
Looks good- add this spicy goodness to your plate with your blackened fish and enjoy!
@Mrs_AOK ; )