Monday, September 12, 2005
Remember New Orleans through their food
The food of New Orleans, like the people, are memorable. So what better way to honor this treasured city than by creating and savoring some of the dishes that made the region famous.
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Easy Jambalaya
1 tablespoon vegetable oil
1/2 pound fully cooked smoked sausage or keilbasa, cut into 1/4-inch chunks
1 large boneless skinless chicken breast, cut into 1/2-inch pieces
2 large onions, chopped
2 ribs celery, chopped
1 large green pepper, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper, or to taste
2-3/4 cups chicken stock
1-1/2 cups uncooked long-grain white rice
1/2 teaspoon Hungarian paprika
Heat oil in an 8-quart oven-safe Dutch oven or stockpot over medium-high heat. Add chicken and cook until browned, about 5 to 8 minutes. Remove chicken from pan and set aside.
Add onions, celery, green peppers, garlic, and red and black pepper. Cook and stir until vegetables begin to brown, about 8 to 10 minutes. Place the chicken back in the pot along with the sausage, stock, rice, and paprika. Bring mixture to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed and rice is tender, about 20 to 30 minutes. Stir every 10 minutes during cooking to evenly distribute the rice and see if a little additonal water is needed. Makes 4 to 6 servings.
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Chicken Creole Gumbo
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chopped chicken breast meat
1 14.5-ounce can diced tomatoes with green chili peppers, undrained
1 14.5-ounce can chicken broth
1 4.5-ounce can sliced mushrooms, drained
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
3 dashes hot sauce
Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, until mixture is copper-colored, about 5 minutes. Reduce heat to low and stir in bell pepper and onion. Cook until tender, about 10 to 15 minutes, stirring occasionally. Add chicken, tomatoes, mushrooms, Worcestershire sauce, garlic, soy sauce, sugar, pepper and hot sauce. Stir; cover and simmer for 20 minutes. Makes 4 to 6 servings.
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Pantry Pointers
If there is a night you normally eat out, consider dining in on inexpensive foods and donating the money saved to a charity organization providing help to the victims of Katrina.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com