If there’s one thing I know, it’s how to pick myself up and dust off my ego. The easiest way to do this is to make jambalaya. Now, I’m not a fan of fish or seafood or anything that comes from a body of water. I’m working on over coming that. So this is purely a chicken and sausage dish. The gentle heat that comes from the seasoning works to keep away the blues. I promise that even if your bummed out, this is a magical dish to keep away those blues. From the chopping up the veggies (gets out aggression) to the sautéing of the onions and garlic (which chase away the blues) to chowing down on heaping spoonfuls of spicy goodness (burns away tears). I ate mine with crusty French bread and butter, homemade coleslaw and a cold beer. If blood and guts don't bother you while you eat, watch ‘Zombieland’. Always makes me feel a hell of a lot better.
2 lb. Chicken (boneless, skinless)
6 oz. Sausage, cut in 1/2 inch dice (I used Fresh and Easy brand mild sausage)
1 large onion, roughly chopped
3 stalks celery, roughly chopped
2 medium green bell peppers, roughly chopped
3 cloves garlic, minced
2 Tablespoons Creole Seasoning (I used Fresh and Easy brand)
3 cup3 uncooked, short grain rice
14 oz. canned tomatoes
3 cups chicken stock
1 small can Tomato paste
3 Bay leaves
Chopped parsley to garnish.
Method:
Saute the chicken in olive oil. Remove from pan DON'T wash the pan out, you want the flavor from the juices. Saute the Sausage. Again, leave the yummy juices as they add depth of flavor.
If needed add more olive oil and saute the bell pepper, onion and garlic until the onion turns transparent, then add the celery and saute breifly.
Add the chicken, tomatoes, bay leaves and sausage and continue stirring. Season and add the chicken broth. Bring the stock to a boil then add the rice. Reduce heat and simmer for 20 or 25 minutes until the chicken is done and the rice is tender. The rice should have absorbed most of the liquid. If needed, add a little more stock. Keep in mind that there should be more liquid than desired when you turn off the heat. The rice will absorb all the liquid while it is cooling.
Dish yourself a heaping portion, throw on some sweatpants and turn on Zombieland.
All will right itself in this world.
2 lb. Chicken (boneless, skinless)
6 oz. Sausage, cut in 1/2 inch dice (I used Fresh and Easy brand mild sausage)
1 large onion, roughly chopped
3 stalks celery, roughly chopped
2 medium green bell peppers, roughly chopped
3 cloves garlic, minced
2 Tablespoons Creole Seasoning (I used Fresh and Easy brand)
3 cup3 uncooked, short grain rice
14 oz. canned tomatoes
3 cups chicken stock
1 small can Tomato paste
3 Bay leaves
Chopped parsley to garnish.
Method:
Saute the chicken in olive oil. Remove from pan DON'T wash the pan out, you want the flavor from the juices. Saute the Sausage. Again, leave the yummy juices as they add depth of flavor.
If needed add more olive oil and saute the bell pepper, onion and garlic until the onion turns transparent, then add the celery and saute breifly.
Add the chicken, tomatoes, bay leaves and sausage and continue stirring. Season and add the chicken broth. Bring the stock to a boil then add the rice. Reduce heat and simmer for 20 or 25 minutes until the chicken is done and the rice is tender. The rice should have absorbed most of the liquid. If needed, add a little more stock. Keep in mind that there should be more liquid than desired when you turn off the heat. The rice will absorb all the liquid while it is cooling.
Dish yourself a heaping portion, throw on some sweatpants and turn on Zombieland.
All will right itself in this world.
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