While this Jambalaya really hits the spot during football season on a nice cool fall or winter evening, we've had SOOOO MUCH rain recently, that I decided to make a big pot of it last week on a stormy, rainy night! I've visited N'Awlins several times over the years, and not to brag or anything, but this is definitely as good as what I've had there! ;o)
Cajun Jambalaya (I don't suppose there is any other kind!)
2 Boneless Skinless Chicken Breasts chopped into @ 1" pieces
12 oz package smoked sausage, sliced into small pieces
3-4 Tbs olive oil
1 medium onion chopped
1 green bell pepper chopped
3 stalks of celery chopped
2 Tbs of chopped garlic (I cheat and use the jar kind)
1 can of petite diced tomatoes
6 bay leaves
2 tsp Worcestershire sauce
2 tsp Louisiana Hot Sauce
2 cups of long grain white rice
6 cups of low sodium chicken broth
1 tsp - give or take -Tony Chachere's Creole seasoning (this is a must - if you skimp on the creole seasoning it won't taste "right"!!)
Heat a couple of Tbs of olive oil in fairly large pot over med high heat. Sprinkle chicken pieces with Tony's creole seasoning. Then brown chicken in olive oil just until browned on both sides. Remove chicken to plate, add a little more olive oil to pot if needed, and saute' onion, pepper and celery until soft probably about 5 minutes. Add can of petite diced tomatoes, chopped garlic, bay leaves, Worcestershire, and hot sauce. Stir in rice and then slowly add and stir in the chicken broth. Reduce heat to medium or medium low and let cook until rice is tender and most of liquid is absorbed - probably about 20 minutes. Then add browned chicken, sausage and some creole seasoning. Turn down to low and let it cook for about 10-15 minutes until chicken is cooked through and remaining liquid is absorbed (the pic above was right after I added the chicken and sausage so the rest of the liquid cooked out before I served it). My problem is that I don't know how much creole seasoning to tell you to add because I never measure it! I would say start out with a teaspoon and go from there depending on how much of a kick you want. You may not need salt at all with the broth and creole seasoning, but add kosher salt to taste only if needed.
Serve up in a bowl and top with additional hot sauce if desired and some good crusty french or italian bread! My absolute favorite bread is the Tuscan Pane from Trader Joe's. A side of cole slaw is also really good with this!
This should serve about 6 people; if my husband is one of them, then maybe only 4! LOL!
Enjoy!
a ;o)
Had a nice brunch of eggs benedict and hashbrowns out on the screen porch today with the hubs while watching Wimbledon, and just wanted to give a big shout out to Andy Murray...so happy for him!!! Very exciting! Really enjoyed watching!! I'm sure there was lots of partying in Scotland and in London last night!
So, nothing healthy about this meal since the hollandaise sauce has a half stick of butter in it, but it sure was yummy!! And, I suppose I can't claim to be a real chef since I used Knorr's hollandaise sauce packet, but what I can I say?! I like it!! Atleast I got some protein and vitamin C, and did I mention I used whole wheat english muffins? Will the oranges and the orange juice counteract the cholesterol from the butter and eggs?? Oh well, it's a holiday weekend! I'll try and be good today!
Cheers!!
a ;o)
So, the hubby and I were at Disney Village a couple of years ago in January, walking around waiting on our table at Rainforest Cafe, and we stumbled upon this tropical drink stand. It was way past happy hour, so we got in line and began to peruse the menu of tropical concoctions. I ordered the most delicious rum punch EVER...WOW was it yummy and it definitely packed a punch...pun intended!!! ;o)
Summer rolled around and I started thinking about that drink. While I remembered that it had light and dark rum, and creme de banana, I couldn't remember what else was in it, nor could I remember the name of the drink establishment...so I never got around to making the most fabulous concoction. Fast forward to last month...
We were hanging out with the family on the coast of South Carolina for the week, and started thinking about that drink again. I decided to google "rum punch at Disney Village" and low and behold, someone else was in search of the recipe and had taken a picture of the sign at Disney Village showing the ingredients! I hit the liquor store, played around with the measurements a bit until it was down to a most delicious science, and below is what I came up with.
I also found these napkins in a cute shop in Pawley's Island, and mixed them in with my patriotic napkins for our 4th of July party! Cracked everybody up!
Pitcher of Rum Punch
1 cup of Light Rum
1/4 cup of Creme de Banana
1/4 cup of Blackberry Brandy
1-2 Tbs Grenadine
1-1/4 Cup of Orange Juice
3/4 cup of Pineapple Juice (6oz can of Dole)
Meyers Rum
Mix everything together in a pitcher except for the Meyers Rum. Pour mixture over ice, top off with a Meyers Rum floater, put a little Jimmy Buffet or Bob Marley on the stereo, and ENJOY!!
a ;o)
