Never did I think back in January when we made "quick" visit to the US that I would be displaced here for many months. I'm missing my notebook of recipes. I have a few things I've been making over the past few years which just remain scratched in a notebook in my kitchen. Luckily I found a photo of the jambalaya recipe I wished I had with me archived in an old group chat. Now I'm feeling the need to post a few recipes so I have them in this digital collection. So I can access them when I'm not home, when I didn't think I'd be gone so long I'd need to be cooking so much. Too bad all the crazy of this season can't be fixed by looking back in an old chat. But I'm enjoying the slowness to ponder and think about it. Let us not be found worried about the bombs...rather lets be found doing good and loving well. For me that is with food.
Jambalaya
1 medium green bell pepper
1 small-medium onion
3-4 stalks celery
4-6 cloves garlic, peeled
1 1/2 cups water
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1 lb andouille sausage (other smoked beef or pork sausages work as well)
1-2 chicken breasts
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Cajun seasoning (I like Tony Chacere's, but you can make your own as well)
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2 cups chicken stock
1 Tbs Worchestershire sauce
1 tsp Cajun seasoning
1 tsp oregano
1 tsp thyme (1/2-3/4 tsp if ground)
3 bay leaves
2 cups rice
1-2 diced tomatoes (Or one can, drained)
Wash and roughly chop celery, onion, bell pepper, and garlic cloves. Place all these in the blender with the 1 1/2 cups of water. Puree together. Chop the chicken and sprinkle with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp Cajun seasoning. Slice the sausage into bite size rounds.
In a lidded pot large enough to cook all the ingredients together, put a teaspoon or two of oil in with the chicken and lightly sear. It does not have to be fully cooked through. Add in all remaining ingredients except the rice. Bring to a boil. Stir in the rice. Put a lid on the pot and reduce the heat to low/simmer. Cook about 20 minutes, until the rice is done.
Variations:
*Just use one meat if you want. Just chicken or just sausage is great.
*This is also wonderful with shrimp!
*In China, if I'm using sausage, I like using this Cajun-style sausage I get stuffed at markets in the winter.
Wash and roughly chop celery, onion, bell pepper, and garlic cloves. Place all these in the blender with the 1 1/2 cups of water. Puree together. Chop the chicken and sprinkle with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp Cajun seasoning. Slice the sausage into bite size rounds.
In a lidded pot large enough to cook all the ingredients together, put a teaspoon or two of oil in with the chicken and lightly sear. It does not have to be fully cooked through. Add in all remaining ingredients except the rice. Bring to a boil. Stir in the rice. Put a lid on the pot and reduce the heat to low/simmer. Cook about 20 minutes, until the rice is done.
Variations:
*Just use one meat if you want. Just chicken or just sausage is great.
*This is also wonderful with shrimp!
*In China, if I'm using sausage, I like using this Cajun-style sausage I get stuffed at markets in the winter.
Sara Beth, your recipes have blessed me and many teammates for many years! In this crazy season of displacement when I am separated unexpectedly from my own recipe file, having these familiar recipes still up on the web has been more helpful than you know!!! Your love and service are appreciated!!
ReplyDeleteAw thanks! That means a lot!
DeleteSarah Beth. I’m still using your recipes! Fondly remembering days when we were neighbours!
ReplyDelete