It’s What’s for Dinner: Jambalaya
Posted: February 22, 2010 Filed under: Recipes | Tags: jambalaya, recipe Leave a comment »As some of you may or may not seen yesterday, I was in the mood for a little jambalaya for dinner last night. Maybe I’m still hungover from the Saints rousing Super Bowl win or maybe the wife and I were so sick this weekend, I just wanted something easy I could throw in the slow cooker. I think it was more the later than the former. But anyway.
A quick search online for “jambalaya + slow cooker” revealed a handful of recipes and after sorting through, I decided to combine these two recipes from About.com and The Food Network.
The end result was amazing though I admit I cut out the cayenne pepper from the recipe as I had tried to make this before and definitely put way too much cayenne in the mix.
Ingredients:
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound andouille sausage, diced
- 1 (28-ounce) can diced tomatoes (I bought the kind with green chiles – it was perfect)
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 Tbsp sugar
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning
- 1-2 teaspoon hot sauce
- 1/2 teaspoon dried thyme
- 1 pound frozen medium-sized peeled and cooked shrimp, thawed
- 2 cups of brown rice
Directions:
Honestly, it was very simple. I basically just combined everything on the list up until the shrimp and threw it into the slow cooker for 6-8 hours (whatever you have time for). With about 2 hours or so left, I dumped in the brown rice to let that cook. And then with 15 minutes left I added the shrimp.
The end result was awesome and would easily serve about 8 people so it’s safe to say we will be eating jambalaya for the rest of the week. As I said before, if you do like your jambalaya to have a kick, add 2-3 teaspoons of cayenne pepper. That will certainly do the trick.
Bon appetite!
Easy Guac Dip for the Snow OR the Super Bowl
Posted: February 6, 2010 Filed under: Random Rambling Leave a comment »Whenever I am experiencing a “storm of the lifetime” or caught in a “Snowmageddon” I like to cook. As you know, last night I made ham and green bean casserole, and this morning I started making my favorite chili for tonight (I’ll post that recipe later). But, it’s lunch time, and the chili is still a good 6 hours away from being done, so what are we having guys?
The answer: tortilla chips and guac, and a classic snow day standby, mac and cheese!
So, if you are in the mood for a tasty guac treat as well, this simple recipe is for you!
Ingredients:
- 1 avacado
- 1/4 red onion
- 2Tb of honey
- 1/2 a packet of taco seasoning
Directions:
- Take the avacado (remove the skin and pit obviously – though I have learned that one cannot assume people know to do this) and give it a good mashing. Sometimes I use the mixer, sometimes if it’s ripe enough I’ll just use a spoon.
- Dice the red onion up into fine pieces and add to the avacado in a mixing bowl.
- Finally, add the honey and taco seasoning to the bowl and give it a good stirring.
Done. Seriously, it’s that easy and it is oh so good… Bon appetit!
It’s What’s for Dinner: Ham & Green Bean Casserole
Posted: February 5, 2010 Filed under: Recipes 1 Comment »One of my favorite cold weather meals, particularly when we’re in the middle of an official “snowmageddon,” is ham and green bean casserole. A quick Google search a few years back revealed this gem on Cooks.com.
1 med. onion, chopped fine
3 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 c. sour cream, light
1/2 c. chopped ham
1/2 c. pimiento cheese spread
2 (1 lb.) cans French green beans, drained
1 c. shredded cheddar cheese




