September 27, 2007 Speedy Jambalaya

Easy Tastebud Delights

9.27 Edition (September 27, 2007)

Easy Recipes

45 minutes+

Hi Everyone! It's Thursday already! Can you believe it? I'd like to thank everyone for sending their Happy Birthday wishes to me yesterday. My day was wonderful!! I was craving Chinese Buffet and the guys took me out to the old Mandarin on Queen Street, (it goes by the name of Chan's now). I must admit it was nice not to cook and the Wonton soup was AMAZING!! (I had 2 bowls) but hubby and I were mildly disappointed in the selection and texture to most of the food available and will probably not return. Next time we'll be more likely to stick with Wong's.

Today's recipe sounds like an excellent pick for a cool fall day. Enjoy!

Speedy Jambalaya

1 tbsp. cooking oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
5 oz. smoked ham sausage, cut into 1/2 inch
slices

1-14 oz. can of diced tomatoes, juice included
1-1/2 cups chicken broth in a carton or homemade stock
1-1/4 cups long grain white rice
1 tbsp. cajun seasoning spice blend

4 cups diced leftover chicken or purchase a 2 1/2 – 3 lbs. precooked whole roasted chicken
Chopped fresh parsley, for garnish

Heat cooking oil in large saucepan on medium-high heat. Add sliced sausage and brown. Add the next 3 ingredients. Cook for 5 to 10 minutes, stirring occasionally, until vegetables start to soften and sausage is heated through.

Add next 4 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.

Remove chicken from bones. Chop coarsely. Add to rice mixture. Stir. Remove to large serving dish.
Garnish with parsley. Makes about 9 cups (2.4 L). Serves 6.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .