That is what I need in my life.
If I were to find a magical lamp filled with a wish granting genie I know just what I’d ask for –3 additional wishes, because duh, a date with Ryan Gosling, also duh, and the ability to wish for any meal anytime for the rest of my life and have it delivered.
Because I hate cooking dinner as much if not more than I love Ryan Gosling.
I could write a four page essay on the reasons why I so abhor the task, but it’s probably super close to meal prep time again and truly ain’t nobody got time for that.
I enlisted my mother to help me with my situation.
She actually enjoys cooking things –she thinks it’s fun and she is super good at it.
That’s why I asked her to come over every week and whip up some kitchen magic for her grandkids.
She agreed because she is pretty much the very best Mimi and mom on the face of this whole entire planet and my life would not be awesome without her.
Plus, I thought it would be fun to eat chips and salsa and talk to all of you on Facebook live while she hung out with us in the kitchen (did you miss it? You can watch our first hang out here and be sure to catch the next one on January 4th!).
Things went basically exactly as I planned –I ate chips and salsa and chatted with my Facebook friends, she cooked a delicious meal for all of us, and The Dudes came home from school and ate like they hadn’t eaten real food in years, even though we all know it was only since like Thanksgiving.
It was perf.
And I danced. All over my kitchen.
I can’t send Mimi over to your house to cook (and even if I could I wouldn’t because she’s MINE, ALL MINE!), but I can share the tasty recipe she made for us. You’re gonna have to get your own Mimi to cook it for you. Unless you’re a showoff and want to do it yourself.
Mimi’s Jambalaya Pasta Recipe
- 1 pound dry penne rigate
- 3 tablespoons olive oil, divided
- 1 pound peeled, deveined large shrimp
- ½ teaspoon paprika
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp onion powder
- ⅛ tsp cayenne pepper
- ¼ tsp dried oregano
- ¼ tsp thyme
- ¾ pound andouille sausage, diced into ½-inch pieces
- ½ cup yellow onion, small diced
- ½ cup green bell pepper, small diced
- 1 tablespoon minced garlic
- ½ cup chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon freshly chopped thyme leaves
- ½ cup heavy cream
- 1 tablespoons dried chopped basil
- ½ cup grated Parmesan
- Cook pasta and set aside
- Combine the first eight spices and reserve for seasoning
- Heat 1 tablespoon of the olive oil in medium skillet
- Season the shrimp with 2 teaspoons of the combined seasonings
- Place the shrimp in the pan and sear for 1 minute per side
- Remove the shrimp from the pan and set aside
- Place the remaining 2 tablespoons of olive oil in the pan and add the sausage, onions and bell peppers
- Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes
- Add the garlic to the pan and saute for 30 seconds
- Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan
- Add the diced tomatoes, fresh thyme, the remaining combined spices and ½ teaspoon salt and cook for 2 minutes
- Add the heavy cream to the pan and cook an additional 2 minutes
- Return the shrimp, as well as the pasta and 1 cup water
- Continue to cook the sauce and pasta, stirring occasionally, until most of the water has evaporated, about 3 minutes
- Remove from the heat and add the basil and Parmesan
- Toss to combine and serve while hot
- Then dance, dance I say!
Check out our live prep and taste video of the jambalaya pasta recipe here: Facebook Live Cook and Whine with Mimi