Cooking with friends – Shrimp Jambalaya and buttermilk biscuits

This time my girlfriend J. and I decided to cook ourselves some southern hospitality. The recipes are from a book I got her in Kentucky called A Skillet Full of Traditional Southern Lodge Cast Iron Recipes & Memories. It is full of southern home style recipes that sound delicious. These are the first recipes we tried, shrimp jambalaya and buttermilk biscuits, and they turned out great!

Click here for the recipes

Shrimp Jambalaya


  • 1 1/2 lbs medium uncooked shrimp – peeled and deveined
  • 2 tbsp olive oil
  • 1 onion – chopped
  • 1/2 bell pepper – chopped
  • 1 carrot – cut into thin strips
  • 1/2 celery – chopped
  • 3 garlic cloves – minced
  • 8 oz can tomato sauce
  • 10 oz can diced tomatoes and green chilies with liquid
  • 15 oz can chicken broth
  • 1 1/4 cups water
  • 1 cup long grain rice – uncooked
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 1/4 tsp chili powder
  • 1/4 tsp sugar
  • 1/2 fresh parsley – chopped
  • hot sauce for garnish


  1. Cook shrimp in olive oil in a Dutch oven over medium heat, stirring constantly until shrimp turn pink (about 5 mins)
  2. Remove shrimp and refrigerate
  3. Add onion, pepper, carrot, celery and garlic. Cook over medium heat for 3 minutes
  4. Stir in tomato sauce and all over ingredients except parsley and shrimp
  5. Bring to a boil. Cover, reduce heat to low and simmer for 45 mins (until rice is tender and most of the liquid is absorbed). Stir frequently to prevent rice from sticking to the bottom *If you start working on the biscuits now you should be done just as the Jamabalaya is ready.
  6. Stir in parsley and shrimp and cook for another 10 minutes
  7. Serve with hot sauce and enjoy!

Buttermilk Biscuits


  • 2 cups plain flour – sifted
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 4 level tbsp shortening
  • 1 cup buttermilk


  1. Preheat oven to 450. Place baking sheet/griddle in oven so it’s warm
  2. In a large bowl, sift together flour, salt, soda and baking powder
  3. Work in the shortening with your fingers
  4. Stir in buttermilk until just combined
  5. Turn dough out onto lightly floured board, roll or pat lightly until 1/2 inch thick * I found the dough to be way too sticky to roll, patting worked best and we had to add a little more flour too.
  6. Cut with floured biscuit cutter
  7. Place on preheated baking sheet/griddle and bake for 10 mins

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