Happy Mardi Gras!
We are glad to be back from a brief hiatus. We’ve had a wonderful few weeks with so many visitors and sadly the last of our visitors (at least for now) left today. We had a wonderful time showing people how much fun Mardi Gras is and touring people around the city but in some ways we are glad that the holiday is coming to an end and we can get back into cooking and back into our every day routine. So tonight, in honor of Mardi Gras, we are making JAMBALAYA!
Chicken and Andouille Jambalaya (From koshernexus.org)
- 1 tablespoon of canola oil
- 1 tablespoon of unsalted margarine
- 1/2 lb. of chopped andouille sausage (yes… they make KOSHER Andouille sausage)
- 2 boneless, skinless chicken breasts, cut into 2 inch pieces
- 1 tablespoon of Creole seasoning
- 1 vidalia onion, chopped
- 1 rib of celery, chopped
- 1/2 green bell pepper, cored, seeded and chopped
- 1 garlic clove, very finely chopped
- 1 1/2 cups long-grain rice
- 1 (4 oz) can tomato sauce)
- 2 1/2 cups chicken stock or reduced-sodium broth
- Coarse salt and freshly ground pepper
In a large, ovenproof skillet, heat the oil and margarine over high heat until shimmering. Add the sausage and cook until it starts to brown, about 3 minutes. Add the chicken and sprinkle the Creole seasoning over all. Continue cooking over high heat until the chicken just begins to color, about 3 minutes. Remove the meat to a plate.
Heat the oven to 350 degrees. Add the onion, celery and bell pepper to skillet and cook until they start to color, 5-7 minutes, stirring occasionally. Add the garlic and cook until fragrant, 45-60 seconds.