Thursday, October 16, 2014

Foodie Friday -- October 17

Welcome to Foodie Friday.
For most people, life seems to move at a breakneck pace. It takes effort to prepare a home-cooked dishes seven days a week. But a one-pot meal can be your new best friend.
 The next time you're overworked or feeling puckish, make Shrimp and Crazy Rice.
This recipe is similar to a jambalaya recipe from my beloved homeplace, Lousiana. When Bandwidth was small, he named it "Crazy Rice." 

Printable Recipe
Shrimp and Crazy Rice
Serves 4 to 6

18 fresh shrimp
1 package Kielbasa, cut into 1/2-inch chunks
1/2 cup basmati or long-grain (white) rice
1/4 cup wild rice
chicken stock
3 tablespoons butter
3 slices applewood smoked bacon
1/2 Vidalia onion, chopped
3 celery stalks, chopped
1/4 teaspoon minced garlic
3/4 cup chopped fresh tomatoes (and 1/8 to 1/4 cup for garnish)
Tabasco (to taste--optional)
Lemon juice
sea salt and freshly ground pepper (to taste)
Worcestershire Sauce
garnish: flat-leaf parsley or chopped green onions
If your shrimp are frozen, defrost and rinse with lemon water. Set aside.
Find a heavy saucepan and prepare white rice according to directions, using chicken stock
instead of water. In a separate sauce pan, prepare wild rice according to directions, substituting chicken stock instead of water.
Fry bacon in a cast iron skillet. Remove cooked bacon and sautée  shrimp until lightly browned.
Don't overcook or they will be tough--I cook shrimp about 3 minutes on each side, but I am terrified of shellfish poisoning (some foods terrify me quite easily). Remove shrimp from the pan and set aside (I put mine over the bacon--never miss an opportunity to add flavor!). Place the kielbasa chunks in the pan and sautée on both sides. Remove from the pan and set aside. Now add celery and onions; sautee until they're tender and translucent. Add garlic and sautee (don't burn it) a minute or two. Pour in 1/4 cup chicken stock, then add the rice (white and wild) and blend. Add tomatoes and kielbasa. Season the mixture to taste--salt, pepper, Tabasco (optional), Worcestershire (I used 1 1/2 teaspoons of Bandwidth's homemade sauce). I always add a few drops of lemon juice. If the mixture is too thick, add more chicken stock (a few tablespoons at a time--if you add too much, just reduce over a low flame).Crumble bacon and add to the veggie/rice/kielbasa mixture. Arrange sautéed shrimp
on top of rice. Sprinkle chopped fresh tomatoes, bacon, and green onions on top. 
Cover and cook for 5 minutes over a very low flame. Remove cover, garnish, and serve.

Serve with a salad, cornbread, and lemony sweet tea.

 You can add or subtract any herbs or spices--be creative. If you'd rather not use bacon,
chicken makes a delicious substitute.

**Tip: To clean your cast iron skillet, add a handful of Kosher (or any large-grained) salt to the empty pan and gently
scrub with a wadded up paper towel. You can rinse the pan, but QUICKLY and THOROUGHLY
dry it. Dab a little oil onto another paper towel and run it around your pan, sides and bottom.
Last week's most-viewed recipe was Gluten Free A to Z's  Detox Soup.

 Luv a Bargain's   procedure for cleaning a Crockpot was the second most-viewed post.

The third most-viewed recipe was Lulu's Musings Apple Dapple Cake.


A sudden bout of arthritis in my left hand has made typing and writing a challenge, so I'll get right to Foodie Friday.

Are you contributing a recipe to this week's Foodie Friday?
 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read an UPDATED guide to this linky party HERE.

f you'd like to share your food photos with a larger community, you are welcome to join the Pinterest foodie board, Consuming Passions. Leave a message on one of Foodie Friday's most recent "pins,"letting me know you'd like to join.

The Foodie Friday Linky Party

Have a great weekend.


  1. Thanks for hosting! that shrimp looks amazing!

  2. I would give anything, well most anything, for some really fresh Gulf coast shrimp to use in your shrimp and crazy rice dish. Nothing beats Gulf coast seafood. Thanks for hosting and I hope you have a lovely weekend.

  3. I'd love a bowl of Shrimp & Crazy Rice for dinner along with a side of cornbread! Hope you're hand is feeling better soon :)

  4. oh your shrimp and crazy rice sounds crazy good! Love that it has bacon! Thanks so much for the foodie fun Michael Lee!

  5. I need to give your shrimp a go, it sounds so appealing. As always thanks for hosting.


  6. Wow that shrimp and crazy rice looks like a meal that I'd love! Thanks for hosting, Michael Lee and take care of your hand. xo

  7. Wow! The shrimp and crazy rice are calling my name. LOVE this! There's not much of anything better than food and drink from Louisiana.

    Thanks for hosting! I so hope the arthritis eases....not fun.


  8. The shrimp and crazy rice looks and sounds wonderful !!
    Have a great weekend!

  9. I was so excited to see that my detox soup was the most viewed posts last week. Thank you so much for the feature! This is one of my favorite blog carnivals!

  10. I did a one pot recipe this week too! I am all about one pot! Hope your arthritis eases up.

  11. That looks like crazy good rice. Thanks for the party.

  12. Thanks for hosting!

    Trisha @ Home Sweet Homemade

  13. What delicious looking shrimp! Thanks for hosting!

  14. Thanks for hosting and this is my 1st time here. Have a wonderful weekend.
    Julie @ Julie's Lifestyle

  15. Crazy Rice sounds right up my alley Michael! Have a great weekend:@)

  16. Hello cute lady! I’m so excited to party with you today! We would love it if you would stop by our party. That would be fantastic!
    Happy Friday! Lou Lou Girls

  17. Thank you, Michael, for mentioning my apple dapple cake. It's every bit as good as it looks and is a real crowd pleaser.