Friday, May 29, 2009

Shrimp and Sausage Jambalaya

Captain Billy Trimble sent me another recipe that I thought the Way Upstream community might like to try. This one is for Shrimp and Sausage Jambalaya. Here's what the chef wants you to know, "Jambalaya by definition (a traditional Cajun dish) is whatever you have in the fridge combined with rice. It can be as simple or as complex as you would like it to be. There are two different ways to make Jambalaya, one is to combine sautéed ingredients with pre-cooked rice and the other is to add uncooked rice to the sautéed ingredients and let them cook together. The advantage to cooking the rice and ingredients together is that you get much richer flavors in your Jambalaya. When I cook Jambalaya I add a couple of small twists to the process, I brown the rice in hot oil before I add the ingredients to sauté and I do not use water to hydrate the rice but instead use stock and beer."
Cooking Instructions
Brown one cup of rice in light oil then add onions, garlic, sausage, peppers, salt/black pepper and cayenne. Sauté these ingredients until the onions clarify. Next add shrimp stock (one cup) and one beer. Cover to simmer for 10 minutes. Uncover and add cubed shrimp, butter and lime juice, recover and cook on low heat for another 10 minutes. Then it is ready to serve.

Main Ingredients
Long grain white rice (rinsed), 1 # of medium shrimp (de-veined & cubed), Venison or andouille sausage, Yellow onion, Garlic, Jalapeno peppers (de-veined), Poblano peppers, Butter, Limes, Black pepper, Cayenne pepper, Sea salt, Oregano , Beer (your choice) and Shrimp stock.

Alternative Ingredients
Bell pepper, celery, tomatoes, chicken stock, assorted herbs

Photo llustrations

photo 1 - The Ingredients ready to go.

photo 2 - Boil shrimp husks for stock and brown cleaned rice in light oil.

photo 3 - Add onion, garlic and sausage to browned rice.

photo 4 - Strain shrimp stock into sauté.

photo 5 - Add beer into sauté.

photo 6 - Cover and simmer for 10 minutes.

photo 7 - Uncover and add cubed shrimp, butter and juice of 3 limes, cover and cook at low heat for 10 more minutes.

photo 8 - Uncover the pan to reveal the finished Jambalaya.

photo 9 - Plated and ready to eat.

Accompany this dish with your favorite beer, full bodied white or light to medium bodied red wine. Remember to be creative and enjoy the process.

Contribution and photos by Captain Billy Trimble

Thursday, May 21, 2009

Montana Calls

Montana Calls

Montana calls, an old friend
I haven’t seen for years.

We were close once but I left her for Alaska
only to return to the Big Horn country of the Crow
and the river filled with brown and rainbow
calling out my name.

Then I followed eastern roots
and cozied up to Maine
to learn the wiles of landlocked salmon,
the brute force of lakebound bass.

But now I hear the call of wolves
returned to Yellowstone
and like the wolves I feel the pull
of Tetons and Rocky Mountain crests

of moose and bear and sheep
and rivers named Madison and Gallatin and Fire Hole,

a call so strong I’ll have to go, fly rod in my hand.

Poem by Alan Harawitz Photo by Damon Bungard

Monday, May 18, 2009

Aquaseal UV®

Stream or ocean-side wader repair can now be accomplished by a small host of products but one in particular has gained my confidence. It's Aquaseal UV® and it cures in seconds when exposed to the sun. This product is a solvent free formula and works in both overcast or full light conditions. The folks at McNett claim that the only thing stronger than Aquaseal UV® curing adhesive is regular Aquaseal (included in some wader repair kits). Note that both of these products are also ideal for addressing broken stitches on wading footwear and for sealing neoprene holes/cuts/tears. Check both of these repair products out because a little care and maintenance can keep your gear functioning better longer.

Thursday, May 14, 2009

Fly Fishing Film Tour Party - Portland, ME

A small team of Maine core anglers ("The Players") is putting on a Fly Fishing Film Tour Party. "Deck Hands" Jeremy and Keely Cameron, Greg Bostater, "Captain" Eric Wallace and "First Mate" Alex Davis are locking down the details for this event. The Asylum is the venue. Visit Flies and Fins to get the scoop on this party. Tickets are on sale now. Keep your eye out for El Pescador.

Lighthouse photo and illustration by Steve Stracqualursi

Friday, May 8, 2009

The Mokelumne River

Mikey Wier continues to take action to preserve and protect the things that make him him by using his video camera. This particular video is about the Mokelumne River and the proposed expansion to the Pardee dam. A variety of organizations are working together to try to get wild and scenic designation for sections of the free flowing Mokelumne which will help prevent this expansion. Check out this 10 minute updated piece and pay close attention to the voices of the "residents" at the end. They need your help. You can also check out other posts on this topic from the Trout Underground and Trout Bums on the Web for further insight. Visit the web sites listed in the video and help play a role if you can.

Mokelumne River - Wild and Scenic from Mikey Wier on Vimeo.