My dish was jambalaya, a favourite in my family for more than 20 years. GX94 mid-day host Tonya Cherry is always sharing recipe's on her blog, and since I had a few requests for my jambalaya, I thought "what the hell". So, here it is. I hope you try it some time. And feel free to tinker and adjust the ingredient size to meet your needs. That's how I came up with this:
Craig's jambalaya recipe. Feel free to tweak it to your own tastes. I know I did from the original. I cook this in a huge stock pot that has a thick base (restaurant grade)
3-4 green peppers (depending on size)...
2 medium onions
2 bunches of celery stalks
Dice all the above small, and put half aside.
2 to 3 ham steaks, diced small
6-8 boneless, skinless chicken breasts, cut small.
5/8 ounce margarine or butter
2 large 28 ounce cans (and one small 14 ounce one) tomato sauce
1 box chicken stock plus a can of condensed stock
1 900 gram box converted rice (do not use minute rice)
Spices:
3-4 whole bay leaves
1 tsp salt
1 tsp garlic powder
1 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/2 tsp Louisiana hot sauce
1 to 1 1/2 tsp Worchester sauce
Melt butter/margarine and add half the veggies, the ham steak, spices, hot sauce and Worchester sauce. Cook on high heat until the onions turn at least translucent to brown (about 20 minutes) stirring constantly. Add the remaining half of the veggies. Cook about 5 minutes, stirring occasionally. Add tomato sauce and simmer for at least 5 minutes, stirring constantly. You want to get all the browned spice mix incorporated. Add chicken and cook over medium to high heat for 15 minutes, stirring occasionally. Stir in rice, mixing well, and simmer for 12 minutes. Add stock, bring to a boil, then cover and simmer on low heat for at least 15 minutes, stirring occasionally until rice is tender, but firm. Enjoy!
Again, this is the recipe I use. Add or subtract items and spices to suit your taste. You can always add more, but you can't take it out once it's in the mix. This freezes quite well, especially if you have a vacuum bag system, and can be microwaved to re-heat.
Try adding things like shrimp or Andouille sausage for a slightly different taste.
TTFN
1 900 gram box converted rice (do not use minute rice)
Spices:
3-4 whole bay leaves
1 tsp salt
1 tsp garlic powder
1 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/2 tsp Louisiana hot sauce
1 to 1 1/2 tsp Worchester sauce
Melt butter/margarine and add half the veggies, the ham steak, spices, hot sauce and Worchester sauce. Cook on high heat until the onions turn at least translucent to brown (about 20 minutes) stirring constantly. Add the remaining half of the veggies. Cook about 5 minutes, stirring occasionally. Add tomato sauce and simmer for at least 5 minutes, stirring constantly. You want to get all the browned spice mix incorporated. Add chicken and cook over medium to high heat for 15 minutes, stirring occasionally. Stir in rice, mixing well, and simmer for 12 minutes. Add stock, bring to a boil, then cover and simmer on low heat for at least 15 minutes, stirring occasionally until rice is tender, but firm. Enjoy!
Again, this is the recipe I use. Add or subtract items and spices to suit your taste. You can always add more, but you can't take it out once it's in the mix. This freezes quite well, especially if you have a vacuum bag system, and can be microwaved to re-heat.
Try adding things like shrimp or Andouille sausage for a slightly different taste.
TTFN
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