Having driven across Montana a few times, I can tell you that it’s a beautiful state. But I can also tell you that you don’t need to travel all the way to Montana to see beautiful big blue skies. We’ve been blessed with some almost spring-like weather in New York lately, including some bright big beautiful blue skies, and as I was driving around in the Hudson Valley countryside, I managed to capture a few of them.
I was actually headed out to see my friend Kasha {you may have heard me rave about her blog, where she publishes her awesome recipes and food photography} for a cooking and photography session {which I can’t wait to share with you, but I will out of semi-professional courtesy 
}. She lives and works on her family’s amazing vegetable farm – and I managed to sneak a few shots out there of the beautiful farm and surrounding countryside as well.
Growing things! So wonderful to see amid all the residual winter!
And I love this shot of the nearby river. It looks like it’s made of light.
While you have to wait in suspense for our culinary creations, I do want to share with you one of the recipes we used in the process – and in the same line of thinking, showed that you don’t necessarily have to be in Lou’sana to get some good Cajun food!
This one doesn’t come directly from my chef father {you can check out his blog, and I also shared his excellent seafood gumbo recipe previously}, but his love for all things Louisiana spurred my love for Cajun and Creole and inspired this recipe. What’s the difference between Cajun and Creole, you ask? Well, you have to ask the people about their differences, but the cooking styles have their roots in French cooking, but a common saying is that a Creole will feed a family on three chickens, a Cajun will feed three families with one. Creole cooking is more luxurious and developed, and Cajun cooking may not come from the wealthy, but it’s rich in its roots and traditions. These jambalaya rice cakes are a nod to the Cajun side. They’re not luxurious, but they sure taste like they are!
Jambalaya Rice Cakes
What you’ll need:
- 1/4 cup butter
- 2 diced shallots
- 2 cups chicken broth
- 2 cups water
- 1 tsp Old Bay seasoning
- 2 cups long-grain rice
- 3 eggs
- 1 cup chopped cooked shrimp
- 1 1/2 cups flour
- oil for frying {I use peanut}
How to make it:
- Heat a large {and I mean large} saucepan. Melt the butter. When the butter is melted, toss in the diced shallots. The smell should be overwhelmingly awesome. Cook about 4 minutes.
- Add the chicken broth, water, and Old Bay seasoning. Let the mixture come to a boil.
- Stir in the rice and let it simmer, stirring occasionally, for about 20 minutes.
- Let the mixture stand for 30 minutes, or as long as it takes to cool completely.
- Combine the rice mixture with the eggs, flour, and chopped shrimp. Spread it out on a cutting board and cut circles out of it with a round biscuit cutter. Place these on a baking sheet, cover them with wax paper or parchment paper, and place in the refrigerator for about 30 minutes, or until they’re set.
- Heat a large pan with about 3/4 inch peanut oil in the bottom. When the mixture is bubbling slightly, you’re ready to go. You’re going to do something between frying and saute here, but whatever you want to call it, let the rice cakes cook in the oil for about 2 minutes per side, or until they’re golden brown.
- Serve and enjoy!
Shallots in butter. Seriously, this is the BEST. SMELL. EVER!
I am seriously super excited to show you what we did with these rice cakes. Stay tuned!
