Who knows what my next recipe adventure will be, but I can't wait to try it.
After glancing at several options, I finally found one that looked good. It just so happened to be from the Food Network (not terribly surprising). Emeril Lagasse didn't fail me. Andouille & Chicken Jambalaya was the answer to my yearning.
It was so easy to put together: a one-pot-wonder! I made a couple of slight alterations, but nothing that would have likely changed it by much. Here are the ingredients and how I changed them:
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices ( I used Andouille)
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water (I used 2 cups of chicken stock and 4 cups of water)
(1 can of tomato sauce)
1 cup chopped green onions (optional)
As you can see, the ingredients aren't incredibly complex. In fact, most people have these ingredients in their kitchen already.
It's unlikely that I'll be posting again this week as we're going to be busy with The Objective, an invitation-only gathering of Artists who have applied for The Extreme Tour. The Extreme Tour is an Extreme Sports and Music Tour that my husband founded over 20 years ago.
What's that? You say you want to see more about The Extreme Tour? Well, you're in luck! Here's a video: