Quick and easy Jambalaya!

I've always been fascinated by restaurants that serve Jambalaya and actually tried several places where they serve it.  I really like it on occasion but hesitated to make it because my hubby isn't crazy about spicy foods so when I came across a recipe in all recipes it was a day to experiment.

 When you try to duplicate a meal it is all part of experimenting with flavors.  I figured today might be the day to try and make something similar but not too spicy.

 This recipe was adapted to my liking and used Seasoned Chicken sausage (Johnsonville Brand fully cooked) in place of the shrimp and also a few pieces of boneless  chicken breast.

 If you like you can still add the shrimp..

 Note:  If using shrimp use approximately 1/2 lb. cleaned and deveined shrimp and add at the very end before serving.  Just enough to heat the shrimp.  I nice change and not too spicy.

Here is my version:

I heated approximately 2 tablespoons olive oil in a large skillet.  Added my sausage 2 links (sliced), 1/4 cup bell pepper diced, 1 diced small onion, 1/4 tsp. cayenne pepper..

 Make sure you cook sausage ,onion and bell pepper are slightly browned.  Then you add 2 cups of Swanson chicken broth and 1 cup white minute rice and 1/2 tsp. paprika.  I  brought everything to a boil and then covered the skillet until the rice was tender, approx. 20 minutes or less.

  If you do like it a bit spicier add 1 tsp. hot sauce and 1 tsp. Worcestershire sauce to it after rice is tender.    Easy to make and a one pot meal you can prepare in 30 to 40 minutes from start to finish..

Thin the meal  if desired with chicken broth if necessary!

Sorry :(. I forgot to get a photo!

 Happy Cooking from my kitchen to yours,

2/18/12

Mound bars

Mounds Bars with just 3 ingredients

Melted milk chocolate or dark chocolate 

3 cups coconut flakes

1 cup condensed milk

Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. 

Stick Almonds in them and have Almond Joys Be creative!!!!

Another appetizer to choose from! Seafood Salad Cucumber Cups

  

If you are looking for an appetizer a little different than most try these~  I was invited to a small gathering with some of my gal friends and everyone was taking an appetizer so I thought these might be the right choice of something easy and tasty for me to bring.

Very easy to make, using precooked shrimp and a seedless cucumber..  Salad dressing was a breeze to make!


Happy Entertaining from my home to yours!

Seafood Salad Cucumber Cups.

(adapted from Good food recipes) Good Housekeeping 2011

6 sprigs fresh dill ( I used dried dill)

2 lemons

2 tsp Dijon mustard

pinch cayenne pepper

3 tablespoons extra virgin olive oil

8 oz. Shelled deveined shrimp (16 to 20 ct)

2 seedless Cucumbers

8 oz. Refrigerated lump crabmeat

2 Tablespoons snipped chives

¼ c. pomegranate seeds

Separate dill leaves. .reserve separately

Grate from lemons, ½ tsp. Peel and squeeze ¼ cup juice into large bowl.. Reserve rinds.

Whisk mustard, cayenne and ½ tsp. Salt to peel and juice.. Whisk in oil in a steady stream, until blended.. Dressing can be refrigerated up to 3 days.

I used shrimp only… I bought already cooked and de veined shrimp..Added  dried dill,  and above dressing..

Trim cucumbers, cut into ½ inch thick slices..With a melon baller, scoop out center of slices without cutting bottoms.

 Gently fold into dressing, shrimp and chives.  Fill each cucumber cup with 1 tablespoon salad mixture.. Garnish with pomegrante and dill.. (I garnished with pimento).

11/28/11

12/29/13