Chip Mom’s Kitchen #35: Jambalaya

- Posted January 20th, 2017 by

Though the weather has not been cooperating in The South, the calendar tells me its winter outside. I know there are plenty of you in more northern areas of the globe dealing with cold days and even chillier nights, so here’s a recipe and some music to heat things up!

Jambalaya

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Requires chopping and slicing without digit removal. The bar ain’t high on this one.

Quest Items:

1 tsp Olive Oil
1 Onion, chopped
1 Green Pepper, diced
2 Garlic Cloves, chopped
8 oz Chicken Breast, chopped
1 cup Long Grain Rice
2 1/2 cups Chicken Stock
1 (14 oz) can of Diced Tomatoes
1 tbsp Tomato Paste
1/2 tsp Cayanne Pepper
2 Bay Leaves, whole
6 package Turkey Smoked Sausage, sliced
Salt
Pepper
Hot Sauce

Musical Accompaniment:

Illustrated Guide:

To start, get a big pot and brown sausage in oil. Try not to eat it yet.

Add green pepper, garlic and onion, saute til tender. Try not to eat it yet.

Push vegetables to the outside of the pan, making a space in the center. Add chicken in center of the pan, cooking 3 minutes, but not completely cooked through. Try not to eat it yet. Salmonella is no joke.

Stir in the rice, chicken broth, tomatoes, tomato paste, cayenne pepper and 2 bay leaves. Try not to eat it yet.

Turn heat to low, plunk on the lid, and simmer for about 17 minutes or until almost all the liquid is absorbed. Its not time to eat it yet.

Uncover. and cook 2 to 3 minutes more, until rice is cooked through and tender. Try not to eat it yet.

Fish out the bay leaves and throw them away. Its largely an urban legend that they will kill you, but they are dried nasty bits of trees that are exactly zero fun to eat. Try not to eat them.

Season with salt, pepper, hot sauce as you wish.

Now you can eat it. Cuz Chip Mom luvs ya!

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