Cajun
INGREDIENTS:
2 Tbsp olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves garlic, minced
1 (16 oz) can crushed tomatoes
2 (14 1/2 oz) cans reduced-sodium chicken broth
Bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme leaves
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
1 tsp. browning sauce (Kitchen Bouquet brand)
2 cups long grain white rice
1 12/2 lbs. boneless chicken breasts, cut into bite sized pieces
3/4 lb. andouille sausage, cut into 1/2 inch thick half moons
DIRECTIONS:
Warm the oil in a large stockpot over medium-high heat. Add the onions, peppers, celery and saute until they are soft and tender, about 10 minutes. Stir in the garlic and cook for 5 minutes more.
Stir in the tomatoes, broth, bay leaf, cumin, thyme, cayenne, hot sauce, and browning sauce and bring the mixture to a boil. Add the rice, chicken, and sausage, cover the pan, and reduce the heat to medium-low. Cook the jambalaya until almost all the liquid is absorbed, about 30 minutes. Stir it occasionally to keep the rice from sticking to the bottom of the pot.
Remove the pot from the heat and let the jambalaya stand until all the liquid is completely absorbed, about 10 minutes. Remove the bay leaf and serve.
*Found in Family Fun Magazine*
INGREDIENTS:
1/2 Tbsp butter
1/2 Tbsp olive oil
1 large onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
3 tsp. minced garlic
1/4 cup flour
1 cup reduced-sodium chicken broth
1 (14 1/2 ounce) can petite diced tomatoes
1/2 tsp. dried thyme leaves
1/8 teaspoon ground cayenne
1/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. oregano
6 drops hot sauce
1 pound peeled, deveined shrimp
2 Tbsp fresh chopped parsley
4 cups hot cooked rice, white or brown
DIRECTIONS:
In a large frying pan, heat the butter and oil over medium-high heat. Add the onions, celery, bell pepper, and garlic and saute until they are soft and tender, about 8 minutes.
Stir int he flour until it is heated through, about 1 minute. Gradually pour in the broth in increments, stirring after each addition, until the mixture has thickened. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce, reduce the heat to medium, stirring occasionally.
Stir in the shrimp and parsley and cook the etouffee until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.
*Found in Family Fun Magazine*
In a large