Second Cooked Meal!!!

Sunday was a low-key community day and we just spent some time together hanging out and relaxing, letting the bikers who were staying with us catch up on some R&R. Monday, people went out to explore the city, but I had signed up to cook, so I made delicious Jumbalaya, cornbread, and a salad with Cheesecake brownies for dessert.

Here’s the Jumbalaya recipe, but I added more hot sauce and Worcestershire sauce than the recipe calls for:

Makes 6 to 8 servings
(Pages 26-27 in The Princess and the Frog: Tiana’s Cookbook)

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut into *1-inch chunks
  • 1/2 pound Andouille sausage, cooked and thinly sliced
  • 1 medium onion, chopped
  • 2 large celery stalks, chopped
  • 1 small bell pepper, seeded and chopped
  • 2 cloves garlic, peeled and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup canned chopped tomatoes, undrained
  • 2 cups uncooked white rice
  • 4 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce

DIRECTIONS:

  1. Heat the oil in a large frying pan or pot over medium-high heat. Sauté the chicken until cooked through, about 5 minutes. Reduce the heat to medium.
  2. Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle on the salt and ground black pepper, and stir again. Cook the mixture for 5 minutes, stirring occasionally.
  3. Stir in the chopped tomatoes and the uncooked rice. Then stir in the chicken broth. Bring the mixture to a boil.
  4. Reduce the heat to low and cover the pan. Simmer the jambalaya until the rice is tender, about 20 minutes. Stir in the Worcestershire and hot pepper sauces.

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