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Roasted Baby Eggplants Stuffed with Goat Cheese
by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
Banana Muffins with Cream Cheese Kisses
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Almond-Pear Galette
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
Homemade Yogurt
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Mediterranean Veggie Sandwich
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
Crispy Curry Roasted Broccoflower
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Chorizo and Mixed Bean Soup
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
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Recipe
Homemade Jambalaya
by speckjoy on November 17, 2009 in Main Courses
Recipe Description
My family is from the South. We know how to make Southern goodness. This recipe is one of those fantastic family recipes that has been passed down. Enjoy!
Preparation Instructions
1. Sauté onion, garlic, and peppers in oil.
2. Sauté chicken in the onion mixture.
3. Add smoked sausage and sauté for a couple of minutes.
4. Add broth and tomato paste. Add seasonings.
5. Bring to a boil, then add shrimp.
6. Bring back to a boil and add rice.
7. Turn down the heat and simmer over low heat for about 20-25 minutes until rice is done.
Ingredients
- ⅓ cups Olive Oil
- 2 whole Medium Onions, Chopped
- 6 cloves Garlic, Minced
- 1 whole Green Bell Pepper, Chopped
- 1 whole Red Bell Pepper, chopped
- 1 pound Boneless, Skinless Chicken Breasts, Chopped Into Bite Sized Pieces
- 2 pounds Smoked Sausage, Cut Into 1/4 Pieces
- 12 cups Chicken Broth
- 12 ounces, weight (2 Cans) Tomato Paste
- 1-½ teaspoon Basil
- 3 whole Bay Leaves
- 1 Tablespoon Cajun Seasoning
- 1 teaspoon Thyme
- ¼ teaspoons Ground Black Pepper
- 1-½ teaspoon Cumin
- 1 teaspoon Salt
- 400 grams Small Shrimp
- 4 cups Uncooked Rice
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Comments
Angi on 1.27.2010
Great recipe with one of the best spice combos I’ve found. I added about half a bag of okra, but this is a great recipe. My only complaint is that the cooking time is off. I used a stock pot and barely had enough room for it all. I would say it took closer to 40-60 minutes to cook from start to finish, not 20. Just getting the whole thing to BOIL took about 10-15 minutes!
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