Saturday, September 03, 2005


Paper Chef - New Orleans Style

In times of sadness, comfort can come in the form of food and companionship, virtual or actual, and this meal, made for this month's Paper Chef was quite comforting, but not nearly enough. I really wish there were more I could do for the people who are suffering. My heart goes out to them.

I feel a little bit guilty and really conflicted about saying this, (considering the circumstances so many people are living in) but this dish was lick-your-plate-clean delicious. (If I do say so myself. )

The cakes were golden, dense and crunchy, with large juicy bites of spicy sausage. The tomato ketchup was fantastically smokey, and complex (but a breeze to make) and tasted perfect with the briney, succulent shrimp.

Overall, this was not only supremely tasty, but took less than 20 minutes to make (minus cooking the rice) and I will be making this again (and again), so thanks to Owen at Paper Chef, and his choice of themes, for inspring a new meal, and for thinking of something compassionate we could all take part in.

2 links andouille sausage, rough chopped and cooked
1 large onion
1 stalk celery
1 small bunch parsley, minced
1 large egg
4 Tablespoons flour
1 teaspoon cornstarch
1 cup cooked wild and brown rice mix
1/4 cup beer
4 large tomatoes
2 chipotle (dried, smoked) chiles, chopped fine
1 tablespoon olive oil
pinch each: ground ginger, white pepper, cloves, allspice, paprika and cinnamon
1 teaspoon ginger, minced
2 cloves garlic, mashed
pinch of salt
1/2 pound (30-40 count) shrimp, shelled and de-veined

In a large bowl, combine the rice, sausage, onion, celery, parlsey, egg, flour, cornstarch and beer. Mix to combine. Form into patties and saute in a large pan until browned on both sides (about 4 minutes per side) Remove from heat when done.

Add the oil to a medium sauce pan over medium heat. Add the ginger, garlic, chiles and spices. Heat gently for about 2 minutes. Add the tomatoes and their juice. Let simmer for about 3 minutes. Add the shrimp and cook until curled and just pink (about 2 minutes) remove from heat and serve on top of the rice cakes.

Makes four large or 8 small cakes. Serves 4 - 8


Red Cross

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Hi Rachael, I like your recipe in that it is one of a few in Paper Chef entries that can really be "stretched", by adding more rice for example, to make more meals and therefore more savings for donation etc, Not only that, for even more saving, I'll keep prawns from the garnish and used as a separate meal! I was really trying to be frugal for my paper chef entry with diluted beer for a cocktail and cheap turkey mince and stale bread for sausages :). Photographing the cheap eat with music and painting, and I ended up with find dining.... Cheers

It's just as well you didn't get your entry in -- I'd still be trying to decide. Those rice cakes sound brilliant!
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