Monday, November 8, 2010

Warm up with Jambalaya Love

You can not go wrong with jambalaya baby!

SO - I was thinking that I dance into this week with a favorite recipe that's got a real kick! It is a real crowd pleaser! I'd love to know what you think!

1 – large pot, Perhaps a Dutch oven, small stock pot, or large spaghetti pot :)
1 lb. Frozen shrimp, cleaned (I've been using Frozen Wild Gulf Brown Shrimp already Peeled & Deveined, raw ready to cook)
1 lb. boneless skinless thighs of chicken, rough cut into large chunks (or whatever cut makes you happy)
12 to 16 oz smoked sausage, chopped into coins, (I use Pederson Farms Andouille)
1 large chopped onion
2 tablespoons chopped garlic or Garlic powder to taste
3 bay leaves
2 pouches of whole grain brown rice, opened and bag itself discarded (I've been buying Success 10 min, boil in bag -family size larger bag packages)
1 32 oz. package natural Chicken Stock, (I use Kitchen Basics brand- - peachy color box)
1 32 oz. package Veggie Stock, (I use Kitchen basics brand - green box)
2 teaspoons each Paprika, Oregano, Thyme
Salt and pepper to taste

Pour all the stock in the pot.
Add all the meats and onion now.
Add the seasonings.
Pour the rice from the two bags into the pot. Just throw away the pouch(s) itself.
Let it all cook together, boil and simmer covered. Check and stir occasionally.
When it smells great and looks great - check meats for complete cook through and turn it off. Uncover, let sit for as long as you need and gather your family and friends.

When you are ready to serve this remove the bay leaves and don't eat them. They are only for flavor.
(This is like a treasure hunt in my family.) 

Some people may like to add a chopped green pepper and chopped celery or a can of diced tomatoes. I often use the basic recipe above. :)  You can adjust intensity by adjusting the spice amounts or the type of sausage. You  may like to add Tobasco at your table too. :)

I can't wait to hear how this works for you!

**As Always please read the labels for safe use with food allergies, etc. on the products you use and contact manufacturers when you have questons.

No comments:

Post a Comment

Comment here: