Although it took a lot to get me to Florida this year, I am now happily enjoying the sunshine as I work on my travel memoir.
While I am basking in the warm weather, because of my strong ties to Connecticut, I am also aware of the brutually cold weather that has overtaken that state. So, this month's blog is devoted to a recipe from my book that, although it is surely made all over the country during tailgating, is also a warm, feel-good dish for cold weather.
Jambalaya. Everything goes into one pot so clean-up’s a breeze."
salt and ground black pepper
1 1/2 lbs. sausage cut in 1/4-inch slices
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
5 cups chicken stock or water flavored with chicken bouillon
1 tbs. minced garlic
4 cups long grain rice
2 tbsp. Kitchen Bouquet (browning agent)
2 tbsp. seasoning salt
2 cups chopped green onions
* Season chicken with salt and pepper; brown in hot oil in 8 quart Dutch oven or stockpot over medium-high heat.
* Add sausage; cook 5-to-7 minutes.
* Remove chicken and sausage from pan; set aside.
* Add onions, celery, green peppers and garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt.
* Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil.
* Add rice and return to a boil.
* Cover and reduce heat to simmer.
* Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely.
* Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender.
* Stir in green onions.
paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. For seafood
jambalaya, add cooked seafood when rice is cooked.
1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly.
Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.
Check out Joe's website at: www.tailgating.com