How to Make Jambalaya and Pecan Pie
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Want to add a little heat to your dinner and spice up your weekly menu? Try this quick and easy jambalaya and pecan pie dinner for a fantastic Southern meal.
Prep Time: 15 Minutes
Cook Time: Jambalaya, 10 minutes
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Pecan Pie, 50-60 minutes
Serves: 4-6
Quick and Easy Jambalaya
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Ingredients
1. 1 tablespoon olive oil
2. 1 pound of kielbasa, cut into 1-inch-thick rounds
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3. 1 28-ounce can whole tomatoes, undrained
4. 1 cup of 10 minute rice
5. 1 pound peeled and deveined shrimp
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6. 1 tablespoon of cajun seasoning
**Optional: Extra Hot Sauce for garnish
Directions
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1. Heat the oil in a saucepan over medium heat. Add the kielbasa and cook until browned, about 3 minutes.
2. Add the tomatoes and 1/2 cup of water. Bring to a boil.
3. Stir in the rice and cajun seasoning. Reduce heat, cover, and cook for 8 minutes, or until most of the water is absorbed.
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4. Stir in the shrimp and continue to cook, covered, until the shrimp are pink, 3 to 4 minutes.
5. Serve hot!
Pecan Pie
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Ingredients
1. 3 eggs
2. 1 cup brown sugar
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3. 1 tablespoon all-purpose flout
4. 1 cup corn syrup
5. 2 tablespoons melted butter
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6. 1 teaspoon vanilla extract
7. 1 1/2 cups pecans
8. Your favorite pie crust, homemade or store bought
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Directions
1. Preheat oven to 350 degrees
2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla.
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3. Gently fold in pecans
4. Pour mixture into pie shell and bake for 50 minutes- or until knife inserted into the middle of the pie comes out clean.
**Cooks Note: If you find your crust is browning too quickly, cover the pie in aluminum foil for the first 20 minutes of baking.
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Kris Schoels is the author of Young Married Chic, a blog devoted to baking, fashion, home decor, and travel.