Level: Easy | Prep/Cook Time: 30 mins

This is not meant to be a true jambalaya recipe this is for those last minute drop by guests or when you’re just too tired to spend hours in front of the stove. This is literally a one pot meal that takes about 30 minutes max to put on the table for 6 people.

2 TBL Olive oil
1/2 pound of cleaned shrimp or diced chicken (dried on paper towels)
1/2 pound of sliced dried style chorizo or spicy smoked sausage
1 small onion diced
1 diced tomato
1 bell peppers cut into strips ( I like red or yellow)
2 cloves finely minced garlic
2 tsp tsp smoked paprika
1/4 cup fresh coarse chopped celery
2 Cups Arborio rice or converted rice ( I prefer Arborio)
3 cups, plus or minus chicken stock or seafood stock
1 tsp Kosher salt
1/2 tsp red pepper flakes or to taste

– In a large pan add olive oil cook over medium heat
– Add sausage stir in the bell peppers, garlic, onions, tomato, celery, smoked paprika , salt and pepper, add chicken at this time and stir till coated well with pan ingredients.
*If you’re using shrimp it will be added last*
– Still on medium heat stirring in your rice until it’s coated nicely with the seasonings in the pan.
– Stir in 1/2 the stock, as the stock is absorbed add more until the rice becomes tender.
– Once rice is tender add your shrimp stir well let’s sit with a lid for 3 minutes minutes.
– Serve with a nice salad and crusty garlic bread.


Level: Easy | Prep/Cook Time: 20 mins

Serves 4, great with steaks and pork tenderloin . If you cannot find chanterelle mushrooms you can substitute domestic button mushrooms.

1 pound Cipollini onions
1 pound Chanterelle mushrooms
1 large Shallot
1 TBL Salted Butter
2 slices of bacon
2 TBL balsamic vinegar
1 TBL Brown sugar
Kosher salt
Black pepper

– Cut bacon into small 1/4 inch pieces add to cast iron pan cook over Medium heat until bacon starts to render
– Add butter , while bacon cooks chop your shallot very fine and add to your pan.
– Add pealed onions and stir until coated with fat.
– Turn down the heat and put a lid on your pan for about 3 to 5 minutes until onions start to get tender.
– Add all of the clean chanterelles if they are small leave whole, if large cut in half.
– Sauté until coated well with the rendered bacon fat .
– Add salt and black pepper to taste. 
– Mix Brown sugar and vinegar together and stir, pour into pan.
– Stir and cook for 1 minute. 


Level: Easy | Prep/Cook Time: 5-10 mins

Serves 2 Large Portions - Easily doubled

1 pound cleaned, peeled, and deveined shrimp
2 TBL Hoisin Sauce
1TBL Soy Sauce
3 TBL Southern Farms Stinging Sweet Honey
1/4 tsp Red Pepper Flakes ( or more to taste)
1 1/2 tsp finely minced ginger
1 clove finely minced garlic
2 green onions sliced in 1/4 inch pieces
Kosher salt
Fresh cracked pepper
2 TBL Butter

– Place shrimp in a bowl, sprinkle with a little salt and pepper and add soy, honey and hoisin sauce and stir well. Set aside.
– In large skillet on medium heat melt butter.
– Add ginger, garlic, red pepper flakes and cook till aromatic, about 30 seconds.
– Turn up the heat to medium high and add shrimp at one time.
– Stir constantly until shrimp turns opaque or curls into C shape; that means it’s done.
– Stir in green onions and serve with steamed rice