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    Jambalaya

    Jambalaya, in one form or another, is one of those things I make when I'm sort of lazy and just want to though something together. But it's really good and you can do lots of things to tweak it so that it never gets boring. You can make it fancy or simple. I usually make mine spicy hot to the point where most people can't eat it, but the version below is a bit milder.

    I usually grill the sausages to give them a bit more flavor. I also use fresh chilies if I have them. I just like the flavor better. But you'll get a more traditional flavor by using cayenne pepper. If you like your food spicy you should double the cayenne and thyme I list here.

    Variation: if you want to make this fancier you should add about a half pound of shrimp. Take the shrimp shells and saute them for a minute or two in some olive oil. Add the chicken stock you'll be using and let that simmer for ten minutes. Strain the shells out and then use the liquid as described below. Add the shrimp to the sauce pan for the last ten minutes of cooking.

    This will feed one hungry person or two people if you have some side dishes.

    • 1/3 cups diced onion
    • 1/3 cups diced bell pepper
    • 1 Tbsp olive oil
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 tsp white pepper
    • 1 tsp dried basil
    • 1 bay leaf
    • 1/2 tsp cayenne

    • 1 cup chicken stock
    • 3 Tbsp tomato paste
    • 1 link sliced sausage
    • 1 cubed chicken breast (sm)
    • 3 cloves pressed garlic
    • 1 tsp sugar
    • 1/2 cup rice
    • 2 diced scallions

    1. Get all of the ingredients together. I show the sausage grilled here but you should slice it into little 3/8th inch slices. Heat the olive oil in a sauce pan that you have a tight fitting lid for. The whole thing will get cooked in this pan.

    2. Toss in the onions and the peppers and saute until the onions are just turning translucent. Now add all the remaining ingredients except for the rice and scallions. stir everything up real good and then heat it till it boils. Add the rice, reduce the heat to low, stir again, and cover the pan.

    3. Leave the pan on the heat for 20 minutes and then turn the heat off and let the pan sit for another 10 minutes.

    4. Remove the bay leaf, stir everything up real well and then serve it with some scallions sprinkled on top. Wow, that was easy!

    Any comments? Let me know and I'll include them below.



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