Dinner's Ready: Jambalaya

Well, I probably shouldn't do this, but I've started another Blog. Like I don't already spend too much time at the MacBook. As some of you might have guessed, I like to cook and I love to eat. So I thought I'd share my recipes, humble as they may be and a look at "What's for Dinner at Our House." The plan is to be discovered by the Food Network for my cooking show, which hubby has titled: "Cranky Franky's in the Kitchen".
Am I ready for critics? Probably not. I know my instructions are not always clear or precise. Let me know if something doesn't make sense. Anyhow, if you're interested, check out "Dinner's Ready"

COMMENTS APPRECIATED

Friday, September 30, 2011

Jambalaya

I love one-pot meals. Last night it was beef stew, sorry it was prepared, cooked and devoured before I even thought of doing a post. Tonight it's Jambalaya with Andouille Sausage and Chicken.

The original recipe came from "The New Orleans School of Cooking" at Jackson Brewery where Leon and I saw a cooking demonstration years ago. I use the recipe, more or less, without making it "brown" or "red", i.e. I omit the Kitchen Bouquet or brown sugar or roux and/or paprika and/or tomato juice. I cut down on the amount of chicken and the amount of rice - and it's still too much. Too bad y'all weren't here!

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1 comment:

Russ Manley said...: No tomato sauce? No ROUX? We call that plain old chicken-and-rice. But if it works for you guys, that's fine. Grin.

The ex-roommate's version is what he learned from his mama, and includes all the above plus crumbled bacon and sliced hard-boiled eggs. Deeelicious. I tell you what.; October 2, 2011 at 9:28 PM