Category Archives: seafood

Mama’s Jambalaya, Laissez les bons temps rouler!

For most of my youth I can remember mom and dad taking a yearly trip to New Orleans to visit their friend Arthur. Arthur took them to the most amazing places around New Orleans. Dank dark clubs into which the common tourist wouldn’t dare venture, late night jazz sessions, but most notably little hole-in-the wall gumbo and crawfish houses. The result was an appreciation for Cajun cooking. This Jambalaya has been a part of family gatherings for years and now I bring it to you. This is a ONE POT meal for all of you out there who are adverse to doing dishes.

2 tbsp. olive oil
1 1/2 lbs chicken breasts cut in 1 inch cubes, dust with pepper & cayenne
2 Habañero or Andouille sausages—sliced.
1 green pepper—chopped
2 onions—chopped
2 stalks celery—chopped
4 cloves garlic—minced
4 cups chicken broth
1-2 tsp salt
2 tsp Worcestershire sauce
1/4 tsp thyme
Add, cover, and cook over lowest heat 25 minutes:
2 cups raw rice
1/2 cup green onions—chopped
1/2-1 tsp Tabasco
1/2 lb. fresh shelled shrimp

Heat olive oil in a large pot and add in the dusted chicken breasts. Brown for about 8-10 minutes. During this time you can do various tasks like learn to underwater basket weave or read the complete works of Anne Coulter, she’s a peach. Add in the sausage and cook for about 2 more minutes.

Then add in the green pepper, onions, celery and garlic and continue cooking for 5 more minutes. At this point the magic happens. Toss in the chicken broth, (if you use bouillon, add no salt) salt, Worcestershire sauce, and thyme. This is where the Jambalaya really starts to Jam. Let that whole thing simmer once again for about 10 minutes. I through the lid on (always use protection) so it heats up more quickly.

At long last you’ve got to a good looking dish. We just have to finish her off an be patient. That’s what she said? Anyhow, add in the rice, green onions, and Tabasco (or whatever your favorite hot sauce might be). Now, lower the heat and let that puppy simmer with the lid on for about 25 minutes.

At this point the rice should almost be done. Remove cover, add shrimp, fluff rice (not that kind of fluff, naughty reader), and cook for 5 minutes longer. The shrimp should be pink. If it isn’t cook a little longer. If you’re colorblind like me, eat one of the shrimp. If you don’t die, it’s done!

Enjoy you bastards! They did…




Paellea ala Eric

I choose to believe that the sole inspiration for this next dish came from the food stylings of this blog. This is unconfirmed. Whether inspired by Batter Junkie or not, my friend Eric is second to none when it comes to divining the tastiest snacks and munchies. This was proven time and again but never more soundly than the infamous Salmon Cream Cheese incident, about which we will never again speak.

Rest assured you are in fine culinary hands. Paella can be made 100 different ways, this is way #27, Eric’s way. Eric is a spanish name from waaaaay back.

500gr (1lb) chicken thighs, breasts or whatever.
olive oil
500gr (1lb) squid, fish, whatever seafood you want

1/2 large white onion
1/2 green bell pepper
5-6 mushrooms
400ml (14oz) Chicken Broth
400ml (14oz) Vegetable Broth
1 cup rice 

1/2 large white onion
2 cloves garlic
(14oz) canned diced tomatoes w/ green chiles
1/2 green bell pepper

First chop up or throw in whole, your thighs. Well, not your own thighs. You can do whatever you want with those however I would suggest covering them while making this dish. The Batter Junkie fully supports cooking naked but this particular dish may have a high splatter factor. Maybe just a short skirt? Where were we?

Brown the chicken thighs in olive oil with a bit of salt and a little bit of saffron. Once they are browned, remove them and put them in the meat equivalent of the sidecar. Now brown the squid or whatever kind of seafood you’ve chosen in the same way. Remove that and put it aside as well.

Now you have to make the sauce. This is the most important part. The sofrito makes paella all come together. In the same pan pour in a little more olive oil. Make sure all of your ingredients are chopped very finely. Throw in the onion and garlic. After a  few minutes put in your canned diced tomatoes and bell peppers. Saute them for about 30 minutes. Set aside the sofrito.

Saute up the remaining onion, green pepper, and mushrooms (cut into, to quote Eric, “medium sized pieces”) for about 5 minutes. Add back in the sofrito, a bit more olive oil, the rice and a bit more saffron.

Cook for about 3 minutes and add in the chicken and vegetable broth and a “generous pinch” more of saffron. What is a generous pinch, Eric? Isn’t that a contradiction in terms? Cover that baby again and let it simmer for about 15 minutes.

At this point it’s time to get meaty. Add back in the chicken. Cook for 5-10 minutes.

Finally add back in the seafood and cook for a 5 more minutes. 

Eric, in his inimitable wisdom, garnished the top with seared peeper slices. Nice touch, Captain Snacky!

Serve in bowls or however you want. I won’t be there to supervise. This looks amazing. A special thanks to Eric for the recipe and pictures!

Labels: dinner, Spanish, rice, seafood

Shrimp on Buzara

This is a dish from my lovely Croatian friends Amela and Ivana. It also has the distinguished honor of being the first guest blog on Batter Junkie. I believe Shrimp Buzara can be found in various locations along the Adriatic. This scrumptious version is from Dalmatia, Croatia.

So imagine you are on 40 foot wooden sailboat anchored somewhere in the vast Croatian Archipelago. A warm breeze blows over the deck bringing amazing aromas up from the galley. A beautiful Hrvatska žena (Croatian woman or man depending on your particular brand of fantasy) wearing a bikini or sarong number, brings you a steaming bowl of tomato, shrimpy goodness. Here is how to make that happen. Well at least the the tomatoy shrimpy goodness part. This recipe does not come with a free Croatian.

Ingredients (for four people)

1.5kg fresh shrimp (raw, not pre-cooked) (about 3.5 pounds US)
1 head of garlic (chopped)
Lots of parsley
1/2 L cheap white wine (so a little more than half of a normal bottle)
1 can of tomato sauce (around 800gr) (2, 14oz cans in the US)
A little bit of flour
Olive oil
Lots of fresh bread!
How to do it:
Heat olive oil in a large pan and add most of the garlic and parsley (leave some for later). Add salt and pepper and let simmer for 3 minutes. 

Add some white wine, cook for another minute or two and add all of the shrimp. Immediately add all of the remaining wine and the tomato sauce. Put in the remaining garlic and parsley and continue to cook and until the shrimp is done.

You will know that the sauce is OK when there is no bitter wine aftertaste. 

Tasting is very important 

Add some flour in order to make the sauce creamier. 

Dobar tek! (Bon appetit!) Serve hot, wash your hands, dip the bread into the sauce and attack the shrimp!

Bon profit!
Thank you Amela and Ivana!

Labels:  Croatian, dinner, main, seafood, shrimp