Oops, I am already slacking with this blog! Here are a few updates while my husband is watching the Bears game.
Tonight: jambalaya with jalapeno cheddar corn muffins. Unfortunately we didn’t have any sausage to mix in klike we usually do, but it was still tasty.
Jambalaya (for 2)
1 small chicken breast, cut in 1″ cubes
1 link sausage (preferably andouille but Italian sausage or kielbasa will work)
1/2 tsp Cajun seasoning
1/3 cup chopped onion
1 stalk celery, sliced
1 green pepper, diced
2 cloves garlic, minced
1 (14 oz.) can diced tomatoes
1 bay leaf
1 tsp. chili powder
a few dashes crushed red pepper
a few dashes of Worcestershire
dash or two of Tabasco/hot sauce
1/4 tsp salt or to taste
pepper to taste
1/2 cup uncooked rice
1 cup chicken broth
1. Heat oil in a large skillet or dutch oven over medium heat. Sprinkle the chicken and sausage with the Cajun seasoning. Add to hot oil and cook until browned. Remove with a slotted spoon, keeping remaining oil in pan.
2. In the same pan, saute onions, celery and bell peppers for about 3 minutes. Add garlic and saute additional 1-2 minutes.
3. Stir in tomatoes, spices/seasonings, chicken and andouille. Reduce heat and simmer 15 minutes. You can simmer for longer, if you want to bring out the flavor more.
4. Stir in chicken broth and rice. Bring to a boil, reduce heat, and simmer until rice is cooked and liquid is absorbed.