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Jambalaya

My husband had another pot luck at his office this week, and since the whole staff recently turned over, I can cook for him again. Since this crowd isn’t so picky and seems to be more healthy, I can cook instead of him picking something up from the deli at the grocery store.  We’re pretty lucky now that he’s working with a group that doesn’t turn their nose up to just about everything. Now I have the option to send all my overflow of goodies with him, instead of finding and driving across town to donate them or eating everything and having to spend double time in the gym to work it off.

He told me someone there mentions jambalaya, so I decided to make it. I’ve been making Jambalaya the same way for a long time. The only thing I change from time to time is the amount of cayenne pepper I use, which depends on the crowd eating it. For us, it’s a little spicier, but I made it milder for his office. It’s real simple comfort food that cooks up fast, and is perfect for a quick weeknight meal. I use to only make it with country smoked sausage, but I recently discovered andouille sausage at my regular grocery store. It tastes great both ways to me.

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Andouille and Chicken Jambalaya

Ingredients:

1 lb boneless skinless chicken things, chopped
4 links andouille or country smoked sausage, sliced
1 large onion, diced
1 large green pepper, diced
3 stalks celery, diced
2 cloves garlic, diced fine
2 cups long grain rice
1 - 15 oz can diced tomatoes and their juice
3 cups chicken stock
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons smoked paprika
1 teaspoon or more cayenne pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon coriander
olive oil

Directions:

Preheat large soup pot. Drizzle with olive oil. Add chopped chicken and sliced sausage. Cook until done. Add celery, bell peppers, onion and garlic. Cook until softened. Add canned tomatoes and chicken stock.

Turn heat to high. Add all spices. Bring to a boil. Add rice and reduce to a simmer. Cover with a tight fighting lid (or wrap very tightly with aluminum foil if you can't find a lid). Wait 15 minutes, then turn off heat, but leave pot on warm burner. Do not remove lid. Wait another 15 - 20 minutes. Then your rice is ready to serve.

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