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Food Matters: Austin Beer Week preview; recipe for slow cooker shrimp jambalaya

Addie Broyles
Mushroom bisque is one of the dishes on Sullivan Steakhouse’s Pink Menu, which runs through the end of October.


Last month, the American Heart Association released a new book, “Healthy Slow Cooker Cookbook,” that features 200 recipes packed with heart-healthy lean proteins, whole grains, fruits and vegetables. Though tortilla soup graces the cover, the dishes extend far beyond just soups and stews, including braised curry-rubbed chicken, country cassoulet, stuffed bell pepper and this shrimp jambalaya that has less than 200 calories and about 2 grams of fat per serving.

The nonprofit has also teamed with the Walmart Foundation to create a Simple Cooking With Heart program to help families prepare low-cost, healthful meals at home. You can find recipes and cooking tips at, and at 11 a.m. on Nov. 7, they are hosting a cooking demonstration at WellMed Charitable Foundation Senior Center, 706 W. Ben White Blvd. The class is free, but attendees should RSVP by calling 383-9626.

Shrimp Jambalaya

The word “jambalaya” is thought to come from “jambon,” the French word for ham. It’s a given, then, that ham is one of the primary ingredients of jambalaya. You don’t need much, however, when you use smoked ham and chop it finely to distribute its distinct flavor throughout the dish.

1 14.5-oz. can no-salt-added tomatoes, undrained

1/2 cup finely chopped onion

1 medium rib of celery, sliced crosswise

1 small green bell pepper, chopped

2 oz. lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about 1/3 cup)

2 tsp. dried parsley, crumbled

1 tsp. dried oregano, crumbled

2 medium garlic cloves, minced

1/2 tsp. dried thyme, crumbled

1/8 to 1/4 tsp. cayenne

1 dried bay leaf

8 oz. raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry

1 cup frozen cut okra, thawed

1 cup uncooked instant brown rice

1/4 cup snipped fresh parsley

In the slow cooker, stir together the tomatoes with liquid, 1 cup water (or 1 1/2 cups water if cooking on high), onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.

If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley. Serves 4.

— “American Heart Association Healthy Slow Cooker Cookbook” (Clarkson Potter, $16.99)


“Machete” director Robert Rodriguez will serve as the Honorary Chair at the Austin Film Festival’s 10th annual Film & Food Party at the Driskill Hotel on Wednesday.

The event will feature live and silent auctions and food from Austin restaurants Foreign & Domestic, Olive & June, Swift’s Attic, Haddington’s, TRACE and Trento. Proceeds from the event benefit AFF’s Young Filmmakers Program. Tickets cost $90 in advance ($100 at the door) and $75 for AFF members and badge holders. The Austin Film Festival runs Thursday-Oct. 25. For tickets or more information, visit

— Matthew Odam

Throughout October, all 19 locations of Sullivan’s Steakhouse, including the one at 300 Colorado St. in Austin, are raising money for the National Breast Cancer Foundation through a “pink menu,” a $39.95 three-course dinner that features dishes including Cajun Dusted Salmon Fillet with Truffle-Red Pepper Chili Butter and Crab Stuffed Shrimp with Chive Beurre Blanc. One of the dishes on the menu is this Mushroom Bisque, the recipe for which the restaurant was kind enough to share. Five dollars from each pink menu sale goes to the Breast Cancer Foundation. Sullivan’s and its sister restaurant, Del Frisco’s Double Eagle Steak House, both establish strong roots in each city they call home, and have always valued being an active part of the community and an eager supporter of local charities.

Mushroom Bisque

4 Tbsp. unsalted butter

1/2 cup flour

1 cup diced onion

13 oz. shiitake mushrooms, cleaned and chopped

13 oz. button mushrooms, clean and chopped

1 Tbsp minced garlic

1 Tbsp. chicken base

1 1/3 cup (11 oz.) heavy cream

1 bay leaf

1 1/2 tsp. salt

1/4 tsp. white pepper

In a large heavy sauce pan over medium high heat, melt the butter. Add onions and sauté until translucent. Add mushrooms and cook for 4 to 5 minutes, then add garlic and cook for 2 minutes longer. Add flour to the onion mushroom mix and stir to create the roux.

Slowly add 5 1/2 cups warm water, whisking to combine. Add bay leaf, lower heat to medium low and cook for 30 minutes. Stir ocassionally to avoid scorching. After about 30 minutes, whisk in the heavy cream and bring back to a boil.

Turn off the heat and puree soup with an immersion blender until smooth. (Alternatively, you can puree in a regular blender or food processor, but let cool for at least 10 minutes before working in batches to puree.)

For an extra smooth texture, strain soup through a sieve or fine colander. Season with salt and white pepper. Serves 6.

— From Carlos Garcia, executive chef of Sullivan’s Steakhouse in Austin


The lineup for this year’s Austin Beer Week looks pretty outstanding.

As usual, there’s a mixture of meet-the-brewer events, pairing dinners, tastings, anniversary parties and special tappings lined up for Austin’s annual celebration of all things local and independent craft beer.

This year, there’s a good showing from new breweries like Rogness, who will give their first of many brewery tours, and the highly anticipated, as-yet-unopened Pinthouse Pizza, which will host sneak peek brewery tours and samplings throughout the week.

Another interesting series is the eight-part “Beer College,” hosted by Bangers Sausage House, which features classes on each style of beer, led by local luminaries and brewers.

And finally, keep your eyes out for a handful of seasonal pumpkin beer tappings. Saint Arnold’s Pumpkinator returns on tap at Billy’s on Burnet on Sunday, and the Ginger Man will have a cask-conditioned Pumpkinator on Oct. 25. Black Star Co-Op’s Pumpkin Double Dee debuts on Oct. 24, and on Sunday, Thirsty Planet will tap its Pumpkin Masala beer, which I helped brew for a behind-the-scenes post on, at the New Belgium experimental beer event.

— Emma Janzen

CORRECTION: As originally published, this article reported that the Saint Arnold’s Pumpkinator would be tapped at Billy’s on Burnet on Sunday. It was tapped on Saturday.