Jambalaya

We must really like the South because it seems we are having a lot of food originated from the South. This time we had some delicious jambalaya. It's very similar to the gumbo I make. It's definitely not for the weak. It's has a kick to it, it's so spicy it makes my husband's nose run. If you don't like a lot of spice you can eliminate the Cajun seasoning and do less of the other seasonings. Serve it over some rice.


1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
1 lb andouille chicken sausage, sliced
1 can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 t dried oregano
2 t dried parsley
2 t Cajun seasoning
1 t cayenne pepper
1/2 t dried thyme
1 lb shrimp

In a slow cooker mix all ingredients except the shrimp. Cover and cook for 7-8 hours on Low or 2-4 hours on High. Stir in shrimp for last 30 minutes.

Gumbo

When I was about a week away from delivery we tried everything possible that could induce labor, including spicy food. We have a Cajun restaurant in town that we went to and I got some spicy food and gumbo. It was delicious gumbo, but looked disgusting. I decided to make my own gumbo that would look and taste delicious. Needless, none of the spicy food helped induce labor but I found a new favorite recipe for us. It always makes enough for dinner and plenty for left overs. I recently discovered chicken sausage and replaced that instead of pork sausage and it's much better.

1 lb Italian sausage links, sliced
1 lb uncooked, peeled and deveined shrimp
3 T vegetable oil
1 red pepper, chopped
1 onion, chopped
1 t dried thyme
1/2 t garlic powder
1/2 t cayenne pepper
3 c chicken broth
2/3 c uncooked rice
1 can diced tomatoes, undrained (I used a fresh tomatoe this time and it was just as good)


In a large pot brown sausage in oil. Meanwhile in a crockpot combine all other ingredients except shrimp. Add sausage to crockpot. Cook on low for 3-4 hours. Add shrimp. Cook for another hour or two. Gumbo should be thick. Serves 12.

New Orleans Barbecued Shrimp

I grew up on this recipe. It is one of my favorite shrimp recipes, it has a lot of flavor and is really simple to make. Just serve it over some rice and add a side of green beans or a salad. This makes enough for two with leftovers for one. Add more shrimp if serving for more.

1 lb peeled & deveined shrimp
1 stick of butter or margarine (I prefer margarine)
1/8 t ground red pepper
1/4 t salt
1 t garlic salt
1 t barbecue spice (seasoned salt)
1/8 t paprika
1 1/2 t Worcestershire sauce
1 lemon sliced

Rinse shrimp well, cover with cold water 1 tsp salt and lemon. Refrigerate 1 hr. (If I'm in a rush I skip this step, and it still turns out delicious). In saucepan melt butter on low heat. Add all other ingredients. Mix well, pour over drained shrimp. Cook at 350 for 20-30 minutes. Serve over rice.