There is a picture for each recipe, and it’s noted if the dish is freezable so you can double it and enjoy an even easier dinner another day. There are great ‘basic recipes’ for things like chicken stock, pizza dough, and pie crust.
I decided to make one of the recipes for this week’s Recipe Roundtable. I got shrimp on sale last week, so we’re going with Chicken, Shrimp and Sausage Jambalaya for dinner tonight. Here’s the recipe from Jennifer Chandler’s website, and it’s also in the book.
Skinless, boneless chicken breasts, cut into 1-inch cubes Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 pound Andouille sausage, diced 1 large yellow onion, finely diced 1 green bell pepper, finely diced 2 ribs of celery, finely diced 6 cloves of garlic, minced 1 tablespoon dried oregano 1 tablespoon dried thyme 3 bay leaves 1 15-ounce can tomato sauce 4 cups chicken stock 3 cups white rice ¼ cup chopped parsley 1 pound medium shrimp, peeled and de-veined
- Season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Sauté the chicken, stirring occasionally, until nicely browned, about 5 minutes. Transfer the chicken to a plate and then, in the same pot, sauté the sausage until browned. Transfer the sausage to the plate with the chicken. Drain all but about 1 tablespoon of fat from the pot.
- To the pot, add the onion, bell pepper and celery and sauté until soft, about 10 minutes. (Stir often so that everything cooks evenly.) Add the garlic, oregano, thyme and bay leaves and sauté until the mixture is cooked down, about 5 minutes more. Season to taste with salt and pepper.
- While the vegetable mixture is cooking, combine the tomato sauce and chicken stock in a separate pot and bring to a simmer.
- Add the rice to the vegetable mixture and sauté for about 3 minutes. Return the meats to the pot and stir to combine. Continuously stirring to combine, slowly pour the tomato and stock mixture into the jambalaya. Stir in the chopped parsley.
- Bring the jambalaya to a boil, cover and simmer over medium heat for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn off the heat and fold in the shrimp. Let everything continue to cook in the hot covered pot for an additional 10 minutes. Serve warm.
*Cooking Tip: Andouille sausage is a smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya. If you can’t easily find it in you local grocery, Chorizo is an acceptable substitute. Serves 6-8.
Would you like a copy of your very own? Good! Because I’m giving one away this week. All you have to do is link up to Recipe Roundtable. That’s it! If you are not a blogger, or don’t have a recipe to link up just leave your favorite weeknight dinner recipe in a comment. The winner will be drawn next Sunday and announced in the next Recipe Roundtable, so you have all week to enter. You may enter more than once, but each entry needs to be a different recipe. I’ll need your email to contact you for shipping information. Good luck!
This weekly feature is co-hosted by BigBinder and Sarah’s Deals. Linking or commenting at either blog will count as an entry into the contest. Each blog will host it’s own recipe, but share a common linky. The co-hostesses links will appear at the top of the list and you are welcome to join in. Please link to your ACTUAL POST and not just your home page so people can find it easier. Also please put the recipe title in parentheses to help out the other readers. Old recipe posts are fine. While we appreciate a link back or the addition of the button above, it is NOT required. Thank you for participating!
Unrelated to this post, just wanted to say THANK YOU for your calendar of events, and pointing us in the direction of great things to do in our area! Yesterday we went to the Grand Rogue Encampment. AWESOME! We had to muck through the mud but it was totally worth it!
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Crab Salad
One romaine heart
one red bell pepper
one tomato
two sticks light string cheese
8 ritz crackers
one package imitation crab meat
one avocado
light thousand island dressing
olive oil
salt
pepper
Cut the crab meat into small-ish pieces and toss in a bowl with olive oil, salt and pepper.
Cut up the romaine heart and divide between two pasta size bowls.
Dice the bell pepper and divide between the two bowls. Do the same with the tomato and the avocado.
Cut each stick of string cheese into small pieces and place one cut up stick on each salad.
Place half the dressed crab meat on each salad.
Crumble four ritz crackers over each salad.
Dress each with the thousand island, then grind a little fresh pepper on top.
Serves 2.
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