Jambalaya..My Version

Jambalaya..

”My Version”

I’d like to start out by saying, I’m not Creole and if I offend anyone for slaughtering this down home dish, I’m sorry. This is my version and since I do live in Louisiana now, it’s time for me to take a stab making some of the native cuisines.

There are many types of Jambalaya, and even Pastalaya, with different bases, meats, etc. Jambalaya is a Louisiana Creole dish of Spanish and French influence.

Through three or four trial and errors, I’ve compiled my favorite.

Ingredients:

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  1 Bell Pepper - Diced (I don't like bell pepper, so I put mine in the food processor to fine dice.)
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  5 Stalks of Celery - Diced
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  1 Large Onion - Diced
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  1 Bunch of Flat Leaf Parsley
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  1 Package of Smoke Sausage
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  1 Pound of Gulf Shrimp
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  1 Large Chicken Breast
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  1 TBSP (adjust to your taste) Tony's Cajun Seasoning  (not pictured)
• 
  
  
  1 Large Can of Diced Tomatoes
• 
  
  
  1 Medium Can of Tomato Sauce
• 
  
  
  2 1/2 Cups Chicken Broth
• 
  
  
  2 1/2 Cups Rice (I use  1 1/2 cups white, 1 cup brown) I also use Minute Rice.  Traditional recipes call for long grain rice, but I just don't have the time.

 I use a huge cast iron skillet (14 inch) to make my Jambalaya.  

1.   Start out by browning the sausage. The sausage has enough oil in it that you won't have to add any additional oil. If you find that isn't the case, add a little canola or even olive oil.

 

2.   When sausage is browned, add celery, onion, pepper, and cubed chicken breast.  Cook until the chicken is browned and veggies are translucent.

  

3.    Add can of tomatoes, tomato sauce, half of parsley, chicken broth, Tony's seasoning, and rice.  Stir well.  Cook until the rice is tender and "most" of the juice/stock is absorbed.

5.    Add shrimp and remaining parsley the last 5-7 minutes of cooking.

Serve with Louisiana Hot Sauce 

We love this dish and now make if for everyone that comes and visits.  It's definitely the best on day 2 or 3!! Hope you enjoy:)

Jambalaya Splashpark

We're so excited that the Jambalaya Splashpark opened.  We've heard it was a "cool" place to hang out and we got to enjoy it today.  It was the perfect day for it too.  It was 85 degrees at noon, so we only lasted about a hour.  When I say "we", I really mean us adults:)

Click here to view these pictures larger

Fruit & Nut Bars



My favorite magazine these days has been Family Fun.  It has tons of craft and recipe ideas for families with small children.  I always take the recipes and "tweak" them a little and lately I've been adding ground flax seeds to baked goods.  The latest studies on flax seeds show they may help fight everything from heart disease and diabetes to breast cancer.  Chloe did like these, but I think these will end up being more of a mamma pick me up snack.  

1/3 cup pecans (can use any nut of your choice.  Almonds would be yummy too.)                                                                    

1/3 cup walnuts (recipe only called for one type of nut)

2 TBSP milled flax seeds

1/3 cup dates (figs or prunes would be great too)

1/3 cup dried fruit

2 TBSP water (adjust depending on fruit moisture)

Sprinkle of cinnamon

Put nuts in processor until mostly smooth. Mill flax seeds or use a coffee grinder and add to nut mixture. Transfer to a bowl.

Put dates and dried fruit in food processor adding one tablespoon of water at a time until it looks “gooey.” Sprinkle mixture with cinnamon and add nuts. Pulse until well combined. Makes approximately 6 bars.


*To mold bars, lay a piece of wax paper flat, spoon 1/6 of the mixture onto the paper, fold the wax paper over and form bars.

 

Wrap individual bars and put in Tupperware. These will last about a week in the fridge. I haven’t tried freezing them yet.