Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Monday, November 10, 2003

Once again folks I have to apologize for getting behind schedule around these parts. Yesterday our ISP went out so I couldn't get at the blog and today I spend the better part of the day reconfiguring our home network to get things back to running. In any event, let's get straight off to the recipe which I meant to post yesterday. In deference to the bicentennial of the Louisiana Purchase we'll continue our culinary adventure with another taste of New Orleans and jambalaya. Like last week's bread pudding recipe, I picked this recipe up several years ago in New Orleans while visiting the New Orleans School of Cooking. This makes a wonderful jambalaya.

1/4 cup oil
1 cooked chicken, cut up or boned
1 1/2 lbs of sausage (andouille or smoked sausage if you can find it)
4 cups of chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 Tbsp chopped garlic
4 cups long grain rice
5 cups stock or flavored water
2 heaping tsps of Joe's Stuff seasoning
2 cups chopped green onions or tomatoes

Season and brown chicken in large pot in oil (lard or bacon drippin's are even better) over med high heat. Add sausage to pot and saute with the chicken. Remove both from the pot. For brown jambalaya, either add tbsp of brown sugar to the hot oil and caramelize it, make a roux by stirring in flour or use kitchen bouquet. For red jamabalaya, add paprika for color.

Saute onions celery, green pepper and garlic to the tenderness you desire. Return chicken and sausage to the pot. Add liquid and Joe's Stuff and bring to a boil.

If using Kitchen Bouquet for brown jambalaya add 1 to 2 tbsp. For red Jambalaya add approx. 1/4 cup paprika and you may want to use 1/2 stock and 1/2 tomato juice or V8 for your liquid. Add rice and return mixture to boil. Cover and reduce heat to simmer. Cook for 25 minutes total. After 10 minutes of cooking, remove cover and quickly turn the rice from top to bottom completely. Add green onions and chopped tomatoes if desired. This makes about 12 servings. I've made it a couple times and it's absolutely delicious. You can substitute seafood such as crawfish, shrimps, oysters and crab for the sausage and chicken or you can mix it all in too. Just be sure to add it after you turn the rice as the seafood will cook quickly and you'll have to check it. Good eatin' on ya!!

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family


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