Friday, 24 May 2013

Eat Like Viola Davis

Hi peeps!

Its F.R.I.D.A.Y!!! Hellooooo Friday!

Today's Eat Like blog features Viola Davis. This woman absolutely astounds me with her talent and her movies have moved me very deeply. One of these movies was The Help. If you haven't seen it then I recommend you hire it for a great Saturday afternoon viewing. I reckon this is one amazingly talented lady! Here is some background info on Viola: Born in South Carolina, Viola Davis grew up in Rhode Island, where she began acting—first in high school, and then at Rhode Island College. After attending the Juilliard School of Performing Arts, Davis soon made her Broadway debut in 1996. She won her first Tony Award in 2001, and was nominated for an Oscar in 2008 for Doubt. In 2011, Davis starred in the hit dramatic film The Help.

I have pretty much searched everywhere for her favourite food but unfortunately couldn't find any info on that. I had to wing it with my Charlie Hunnam blog so will wing it with Viola today. There's an interesting recipe I've heard of but never tried, its called Jambalaya and hopefully Viola likes it too, here's how to make it:

Straight from New Orleans' famous French Quarter, this Creole favorite is a descendant of the Spanish paella. Featuring local ingredients, and a healthy dose of French flair, Jambalaya has been a Louisiana favorite for over a century.

This simple Jambalaya recipe is easy to make, re-heats beautifully, and is great for entertaining.

4 Large Servings of Creole Jambalaya
Ingredients:

1 tablespoon vegetable oil
4 ounces diced Andouille sausage, or other smoked spicy sausage
1 tablespoon butter
1/2 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 chopped onion
1/2 cup diced celery
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups uncooked long-grain rice
2 3/4 cups chicken broth
1 tablespoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
1 (14.5-ounce) can diced tomatoes
12 large shrimp, peeled, deveined, and cut in quaters
1/2 bunch green onions, thinly sliced
Louisiana hot sauce, to taste

Preparation:

Heat the vegetable oil in a Dutch oven, or deep skillet, over med-high heat. Add the sausage to the pan, and cook 5 minutes, stirring occasionally, until lightly browned. Add the butter, chicken, onion, celery, bell pepper, salt, black pepper and garlic. Reduce the heat to low, cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.


Add the rice, and stir until completely coated with oil. Add the broth, paprika, thyme, cayenne, and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.


Uncover, add the tomatoes and cook about 10 minutes, until the liquid is absorbed. Stir in shrimp and green onions, cover, and cook 5 minute. Turn off the heat, let rest 5 minuets before fluffing with a fork. Serve with hot sauce.

Oh wow! So that's how you make it! Seems easy enough; well peeps and Viola, enjoy a solid bowl of good ole Creole Jambalaya!
Get ready for some pretty amazing blogs for next week! I'm VERY VERY excited indeedy!

Wishing ya'll an amazing weekend peeps! Much love
Chef Shants. Xxxxx

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