Jambalaya, cornbread headline this week’s kitchen

Jambalaya, cornbread headline this week’s kitchen

Season the jambalaya to suit your taste

I don’t remember where I got this recipe, but I have made it quite a few times and everyone seems to like it.

You can cut or add to the spice to suit your taste.

Out West Jambalaya

8 slices of bacon

1 lb raw chicken breasts chopped

1 lb chorizo sausage, crumbled

1 lb ham, chopped up

1 lb raw shrimp

2 ½ cups chopped onions

½ cup chopped celery

2 cups red, green or yellow peppers

½ cup sliced carrots

5 cloves garlic – crushed

2 15 oz cans tomato sauce

1 14 oz can tomatoes

14 oz can chicken broth

2 cups raw rice

2 tsp. salt

1 tsp. chili pepper

½ cup fresh parsley

2 tbsp. Louisiana Hot Sauce

2 – 3 tbsp. Jambalaya/Creole seasoning mix OR 2 tsp cayenne, 2 tsp pepper, 1 tsp oregano, 2 tsp thyme and 2 bay leaves

Fry or sauté bacon, chorizo and chicken pieces (separately) until cooked. Set aside. In a large heavy-bottomed Dutch oven/pot, combine bacon, chicken, chopped vegetables, garlic, tomatoes, chicken broth and spices. Let simmer 45 – 50 minutes. Add ham, cooked chorizo and rice. Simmer until rice soft and mixture thickens. Add shrimp last and cook further until shrimp done. Serve with cornbread.

This cornbread goes very well with the Jambalaya.

Jalapeno Cornbread

2 1/2 c. cornmeal

1 c. flour

1 diced onion

1/2 tsp. Garlic salt

2 tsp.

1 can creamed corn

1 c. grated monteray jack cheese

1/4 c. oil

2 eggs

1 tsp. chili powder

1 sm. can pimento

1/4 c. Milk

2 tbsp. Baking powder

6 – 12 finely chopped jalapeno peppers

Mix & pour into 9 x 13” pan. Bake at 350 F. For 45 mins.

Dora Miner is a local cook and baker who writes a regular column for The Pipestone Flyer.