Ode to Mardi Gras: Chicken and Sausage Jambalaya

Sorry for the late post for Mardi Gras...Computer issues...

So, I know Mardi Gras is over...but did everyone have fun? 

At the last minute on Fat Tuesday I decided that MGG and I would celebrate by making some good Louisiana Jambalaya.  What better way to pay tribute to a state than to celebrate through their food?

So I stopped by the store on the way home and picked a few things up.  The good thing about Jambalaya, other than the wonderful blend of flavors, is that it's a one pot meal.  And...you most likely have all the ingredients on hand.

This is my version of jambalaya.  No shrimp, just chicken and chicken andouille sausage (keep the flavor, lessen the fat).

This is a good dish to make during the week as it is pretty quick to make.  You can lessen or increase the spices to suit any taste.  It's hearty enough to service alone with some crusty bread.

I hope you enjoy this dish and share it with those your love....celebrate!!

Here's what you will need:  chicken breasts, chicken andouille sausage, a can of diced tomatoes with green pepper and onion, brown basmati rice, onion, celery, garlic, cajun seasoning, and chicken broth.

In a 4 quart pan heat some oil over medium heat.  Salt and pepper your chicken and place it in the pan.  I used thin sliced chicken breasts, but you can use what you like.

Cook until golden brown and cooked all the way through, about 5 minutes on each side.

While chicken is cooking dice up a medium onion, and slice 2-3 stalks of celery.

Remove the chicken to a dish and let cool for a few minutes.  When cool enough to handle, cut up in to 1" bite size pieces.

Add onion and celery to the pan.  Cook about 5 minutes, stirring often.  Meanwhile, chop your sausage and garlic.

Add sausage and cook about 3 minutes.

Add your garlic and cook another minute.  Then add your broth, tomatoes with green pepper, and onions with the juices. Add cajun seasoning and about 1/3 cup of water.  (This is the point you can increase or reduce the amount of spice.)

Bring the pot to a boil.  Add your chicken pieces and the rice.

Turn heat down to low.  Cover and simmer about 40-45 minutes until all water is absorbed and rice is tender.

Test for seasoning if you like.

Enjoy the feast!


Chicken and Sausage Jambalaya

3 T oil

1 pound boneless, skinless chicken breasts

salt and pepper

2 celery stalks, sliced

1 medium onion, diced

½ lb chicken andouille sausage, cut into 1/2-inch pieces

2 garlic cloves, minced

2 c low sodium chicken broth

2 tsp. Cajun seasoning

1 can (14 ounces) diced tomatoes with green pepper and onion

1 c brown basmati rice

In a 4 quart pan, heat oil.  Season chicken with salt and pepper.  Place in pan and cook over medium heat until cooked through and golden brown.  About 5 minutes per side.  Remove to a pan to cool slightly.  Cut chicken in to 1 inch bite size pieces. 

Add onion and celery to the pan.  Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in broth, Cajun seasoning, tomatoes with their juice, and 1/3 cup water; bring to a boil.   Add rice and chicken.  Reduce heat, cover and simmer 40 - 45 minutes.

Blueberry Muffins

So I had planned to post a Mardi Gras recipe that I made on Fat Tuesday, but I'm unable to download my pictures right now.

You see, my computer attracted a nasty virus which disabled all my programs. I repeat...all of my programs.

I had to spend all weekend trying to remove the virus and just get the computer back up and in a basic working mode.

So today, when I went to download my pictures...no program...it's gone...clapooey....drats.
So I'll have to work on that and I'll post that great recipe for Jambalaya in a few days.

In the meantime I hope you enjoy this super yummy breakfast recipe:  Blueberry Muffins.

This is a variation on my Basic Muffin Recipe.  You can find the link to the recipe for the basic muffins here:  Basic Muffin Recipe - Lower Carb version

To the basic recipe you add 1 cup of blueberries, fresh or frozen.  I had some left over from the Blueberry Bread I made last week.

Make sure to add these last, and fold them in to the batter.

Spoon the batter in to a prepared muffin tin.

Bake at 425 degrees for 20-25 minutes or until golden brown.

Smell that blueberry aroma?  Heaven....

Serve and enjoy the sweet, plump blueberries!

Scrumptious!!

Next time I'll add in some lemon zest too!

Basic Muffin Recipe – Lower Carbs

Carb serving per muffin net 24.4

Serves 6

Cook time 20-25 min

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 1/2 Cups all purpose flour

1/2 Cup splenda

2 t. baking powder

1/2 t. salt

 

Variation:  Add 1 cup of fresh or frozen blueberries

Directions:

Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, splenda, baking powder, and salt.

 

Stir until moist.  Don’t overmix…batter should be lumpy and a little thick.  Add blueberries, and fold them in to the batter.

Spray a non-stick muffin pan with cooking spray.  Divide batter amongst 6 muffin cups filling most of the way full.

Bake at 425 degrees for 20-25 min.

Buttermilk Biscuits

When I was visiting my mom last month I tried getting a family biscuit recipe out of her.  Wow...that was a task!  My Grandma was one of those cooks that didn't measure, you know the kind, they just throw it together and cook by sight and feel.  Mom says, "She just made 'em! She didn't have a recipe!"   So that didn't work...

So mom and I dug up some of her old biscuit recipes, and several from different Aunts.  Even one from a great-Aunt.  I took detailed notes and plan on making each and every one of them.

I'll let you know the result of each here...as soon as I make them.

So in the meantime, I still wanted to make us some biscuits!  I grew up with her biscuits and gravy...although I not a fan of the gravy part...at least not on my biscuits.  I love the fluffy, moist interior slathered with butter, or jelly....yum!

So my sister, Sue, gave me a cookbook for Christmas that I had been eyeing....The Clinton St. Baking Company.  Fabulous book. (Thanks Sue, great choice!!)  It was a sign...the first chapter is about "Buttermilk Biscuits"!!! Yippee!!

So I made these, exactly like the recipe (I'm a purist for recipes, at least the first time around...they work for a reason!) and they came out AWESOME!  I mean really really AWESOME!  Tender, moist, big and fluffy, and tasty too!

So much so I had to share them with you.  Now, I hope you go buy the book.  It's good to support our great chefs and authors!  This book is so cute.  It's written by the wife and the husband is the cook.  She writes as if she is telling a story, about them, about the recipes and how they came to be...it's really a great book!

Also, please please try these biscuits...they will not disappoint!  Oh, and let me know how they come out.

Here's how to make them:

Start with cold unsalted butter and cold shortening.  Cut both items in to cubes.

Place the flour and other dry ingredients in a mixing bowl.  Add the butter and shortening and mix together until they resemble small peas.  (The recipe tells you to use a mixer but there is also a note that you can use your hands for this step.  I opted for the hands!)

Then you add the buttermilk, and mix until moistened.

Turn the dough out on to a floured board and knead 2-3 times.  Form in a rectangle with high sides.  Thickness should be about 1".

Cut out 4 biscuits.  A note was to "not" turn the cutter back and forth.  Depress and cut, no turning!  Turning prevents the biscuits from rising to their full height. (who knew!)  Take the scraps and mold them together, making them smooth and seamless.  Cut out the last two biscuits. 

Place them in a pan.

Cook for 15-17 min. in a 350 degree oven.  Mine took about 17 min. to fully brown. 

Enjoy the deliciousness!

Buttermilk Biscuits

By:  Clinton St. Baking Company

Makes 6 Biscuits

2 cups All Purpose flour, plus more for dusting
2 Tablespoons of baking powder
1 1/2 Tablespoons of sugar
1/4 teaspoon salt
3 Tablespoons unsalted butter, chilled and cubed
3 Tablespoons vegetable shortening, chilled and cut in to small chunks
3/4 cup buttermilk 

These biscuits can be prepared and then rested overnight for baking the next day.

Preheat the oven to 350 degrees.

Place the 2 cups flour and other dry ingredients in the bowl of an electric mixer.  Mix on low speed with the paddle attachment until combined.

Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.  The butter and shortening should be the size of peas.

Turn off the mixer and add the buttermilk to the bowl all at once.  Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).

Turn the dough on to a floured surface and form in to a ball.  Lightly knead the dough two or three times until combined.

You can bake the biscuits the next day.  Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight.  Then bring the dough back to room temperature.

Pat out the dough to a 3/4" to 1" thickness.  Shape the dough in to rectangle, making the side high.  Using a 2" round biscuit cutter, cut out 4 biscuits.  Place them on a sheet line with parchment paper and dust with a sprinkling of flour.  Gather the dough scraps, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.  Form the remaining dough in to a rectangle with high sides and cut our 2 more biscuits.

Place the pan in the preheated oven for 15 to 17 minutes, or until the biscuits are golden brown and cooked through.  Halfway through the baking process, rotate the pan for even browning. 

Serve warm with butter and our Raspberry Jam (page 160).