{"id":111572,"date":"2012-12-29T12:21:11","date_gmt":"2012-12-29T17:21:11","guid":{"rendered":"http:\/\/summerofjim.com\/?p=111572"},"modified":"2025-09-12T12:21:44","modified_gmt":"2025-09-12T16:21:44","slug":"kielbasa-and-shrimp-creole-2010-domaine-mignon-bourgogne-blanc","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=111572","title":{"rendered":"Kielbasa and Shrimp Creole & 2010 Domaine Mignon Bourgogne Blanc"},"content":{"rendered":"\n

Sandy\u00a0has suggested that I have entered into my \u201cculinary red period.\u201d\u00a0 OK.\u00a0 Picasso had his \u201cblue period\u201d and yes, I have found myself\u00a0trending<\/em>\u00a0towards dishes that sport a reddish<\/em>\u00a0hue.\u00a0 It has also been pointed out that for a lover of\u00a0Red\u00a0Bordeaux and\u00a0Burgundy; I have been opening a lot of bottles of White wine.\u00a0 Also true.\u00a0 In the case of the former, it\u2019s just a matter of coincidence, and in the latter it\u2019s just a matter of selecting wines appropriate to the dish.<\/p>\n\n\n\n

This recipe is a \u201chybrid\u201d dish that I got from one of those recipe cards that super markets provide to help push their products.  What these recipes share in common is ease of assembly and making.  Invariably they are a short-cut to more authentic treatment of the dish\u2026 using fewer ingredients and fewer steps.  Still, the end result can be tasty.  With regard to this dish, I opted to use 1lb of \u201csuper colossal\u201d shrimp in the rough (not peeled and de-veined) and to garnish with cilantro (I pinched some fromSandy\u2019s tortilla soup dish that she is making tonight).  Using kielbasa in a creole<\/em> dish is counterintuitive\u2026 andouille sausage would be a better call \u2013 and on the next time around I will switch to andouille.<\/p>\n\n\n\n

I chose the Bourgogne Blanc because it has the \u201cstuffing\u201d to stand up to a flavorful dish; but without the complexity that would be lost against the Creole spiciness.  A Dolcetto d\u2019Alba from Piedmont would have been a good choice for red.<\/p>\n\n\n\n

Domaine Mignon Bourgogne Blanc \u201cLa Combe\u201d \u201910 (Burgundy, France)<\/u><\/strong>
This is a small Domaine owned by one of the finest winemakers in Puligny Montrachet, Roland Maroslavac who gets as high as 95pts by the Wine Spectator<\/em> for his premier Puligny bottlings. The man is a master of White Burgundy. This is a great introduction to the complexity, depth and length that White Burgundy achieves especially in this classic 2010 vintage which Wine Advocate<\/em> has hailed as the finest young whites they have ever tasted.  All sourced from Puligny-Montrachet vineyards. Light yellow. Nose of lemon custard, elegant and focused. Has a broad and expansive development on the tongue. Baked lemon, minerals, pure and clean. Long finish.<\/p>\n\n\n\n

KIELBASA AND SHRIMP CREOLE<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Ingredients
<\/u><\/strong>6 ounces of Tanqueray Gin\u00bd ounce of Noilly Pratt Dry VermouthA goodly amount of ice
3 Blue Cheese stuffed olives1 cup white rice1 tbsp olive oil4 oz fully cooked kielbasa sliced\u00bd cup chopped onion\u00bc cup chopped green bell pepper\u00bc cup chopped celery1 tsp Cajun seasoning\u00bc tsp cayenne pepper1 can (14.5oz) diced tomatoes w\/basil and oregano undrained\u00bd lb large shrimp, peeled and de-veined<\/p>\n\n\n\n

Directions
<\/u><\/strong>1.  Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n

2.  Bring two cups of water to boil, add rice, cover and turn heat to low. Cook \u2018til water is fully absorbed.<\/p>\n\n\n\n

3.\u00a0 Heat oil in a large nonstick skillet over medium-high heat. Add kielbasa, onion, bell pepper, celery, Cajun seasoning, cayenne and salt and pepper to taste; cook and stir 4 minutes or until vegetables are tender.<\/p>\n\n\n\n

4.  Stir in tomatoes.  Bring to a boil; reduce heat.  Simmer uncovered, 2 minutes.  Stir in shrimp; raise heat to medium.  Cook, stirring occasionally, 2 to 3 minutes or until shrimp turn opaque.  Serve over hot cooked rice.<\/p>\n\n\n\n

n.b. <\/strong>The recipe notes \u201cserves 4\u201d.  OK, that\u2019s about right\u2026 particularly if no one enjoys shrimp and sausage.  On the other hand, you may consider doubling some, if not all, of the ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sandy\u00a0has suggested that I have entered into my \u201cculinary red period.\u201d\u00a0 OK.\u00a0 Picasso had his \u201cblue period\u201d and yes, I have found myself\u00a0trending\u00a0towards dishes that sport a reddish\u00a0hue.\u00a0 It has also been pointed out that for a lover of\u00a0Red\u00a0Bordeaux and\u00a0Burgundy; … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-111572","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111572"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111572\/revisions"}],"predecessor-version":[{"id":111574,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/111572\/revisions\/111574"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111572"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}