Jambalaya

This is a dish that has so much flavor! Plus it fills you up and warms you up on a chilly fall day. The husband loved it and told me I can make this anytime (translation make this once a week please). So get out your largest pot and cook up some good ol jambalaya!
Also this recipe can be found on Real Food Wednesday, along with other great dishes!

Ingredients: 

• 1 Tbsp ghee or butter
• 1 cup brown rice
• 3 cups hot chicken or fish stalk
• 2 Tbsp extra virgin olive oil
• 1 onion, chopped
• 2 bell peppers, any kind, seeded and chopped
• 2 celery stalks, chopped
• 3-4 garlic cloves, minced
• 1 lb chicken breast, cubed
• 6 oz andouille smoked sausage, chopped
• 2 tsp paprika or Bay seasoning
• 15 oz can of diced tomatoes
• 1 tsp oregano
• 1-2 tsps red pepper flakes
• 3 bay leaves
• 12 large jumbo shrimp or 30 small
• 2 Tbsp fresh parsley, chopped

Directions: 

1. Heat the ghee in a large skillet. Add 1 cup of brown rice and stir until lightly toasted. Move into a very large pot and add in the chicken or fish stalk. Bring to a boil and then turn the heat down to low. Let the rice cook for 40 minutes before adding in the other ingredients.
2. Then heat 1 Tbsp of extra virgin olive oil on medium heat in the same skillet used for the rice. Add in the onion, bell peppers, celery, and garlic. Stir and cook for about 8-10 minutes until the vegetables have softened. Add this to the large pot of rice.
3. Use the skillet again to heat up the other Tbsp of extra virgin olive oil. Add the chicken and sausages and cook for 8-10 minutes or until lightly browned. Sprinkle the paprika or Bay seasoning over the meat and cook for another 30 seconds.
4. Turn the heat down to low-medium heat, then pour in the can of diced tomatoes. Stir in the oregano, red pepper flakes, bay leaves, and shrimp. Let simmer for 8-10 minutes until the shrimp are cooked through. Pour into the large pot along with the parsley.  Gently stir until the ingredients are mixed together.
5. Transfer to a large serving dish (optional), garnish with fresh herbs, and serve
6. Total cook time is about 1 hour and 10 minutes. 

Red Rice and Beans

After a few bites Tyler said this tasted like something his mom would make and that he really liked it! Hearing that means this dish is an instant keeper! It was really good, the different flavors worked so well together! Be sure to have all the veggies chopped up and ready to go and this meal can be made  in no time! Pretty sure it was done in 20 minutes or less! Next time I might even try Quinoa instead of rice to change things up a bit.

• SAUCEPAN
• 4 tsp olive oil
• 1 bunch asparagus chopped
• 1 red bell pepper chopped
• 1 small onion, finely chopped
• Salt and Pepper
• 2 cups cooked basmati brown rice
• 12 INCH SKILLET
• 3 garl1ic cloves crushed
• 1 tsp chili powder (I put more in! we like spicy food)
• 3 cups red kidney beans (2 cans rinsed and drained)
• 1 tsp turmeric
• 2 large carrots, finely chopped
• 28 oz diced fire-roasted tomatoes
• 1 Tbs tomato paste
• 1/4 cup salsa
• 1/2 cup parsley finely chopped

I used my food processor to dice up the garlic and parsley, I also used it to chop the onion and carrot. This sped things up because all I had left to chop was the bell pepper and asparagus.

1. In 4-quart saucepan, heat 2 tsp olive oil on medium heat. Add asparagus, red pepper, onion, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in the cooked rice until well mixed. 
2. After carrots are copped steam them until soft. Add them to the rice mixture. 
3. In 12-inch skillet, heat remaining 2 tsp olive oil on medium until hot. Add garlic and chili powder and cook for about 30 seconds. Stir in beans, salsa, tomatoes, turmeric and tomato paste. Reduce heat to low and simmer 7 minutes, stirring occasionally.
4. Mix the rice and sauce together, and sprinkle some parsley on top when serving. Place leftover parsley on the table for others to add more while eating.