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2 carrots, sliced or cut into cubes (or 1 medium sweet potato)
4 cloves of garlic, crushed
½ a cauliflower, cut into small florets (cut stems into thin slices)
1 medium potato, cut into small pieces
½ - ¾ cup pearl barley (depending on how thick you want the soup to be)
Salt and pepper, to taste
½ tsp. cumin
6 cups chicken or vegetable broth, or 2 Tbsp. chicken soup mix mixed into 6 cups of water
Topping:
½ cup parsley, chopped
Directions
Heat the oil in a large pan. Add the onion, celery, carrot (or sweet
potato) and garlic. Sauté for 1 or 2 minutes, then add the cauliflower
and its stems and the potatoes. Sauté for another 2 minutes.
Add
the barley, salt, pepper, cumin and chicken broth. Stir, then add water
so that it reaches about ¾ of the pot. Stir again, then cover and bring
to a boil. Lower the heat and cook for 90 minutes to 2 hours. You can
add more water if it gets too thick. Garnish with chopped parsley, and
serve hot.
Level of difficulty: Easy-medium Time: 2 hours Status: Meat (if chicken broth) or vegetarian (parve) if using a vegetable broth
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This page was posted by Sputnik One of the Sputniks Orbit blog
Get a taste of classic New Orleans comfort food right in your kitchen with this easy jambalaya recipe! It’s a hearty blend of chicken, sausage, shrimp, veggies, and rice — brimming with spiced Cajun and Creole flavors.
A fresh pot of jambalayaalways reminds me of my trip to New Orleans. The amount of seafood I tried was incredible, and dishes like gumbo and jambalaya (aka classic Louisiana feel-good meals) are forever imprinted in my brain.
And while jambalaya seems difficult to make, it’s actually quite the opposite. It’s an easy one-pot meal! Plus, I’ve got a homemade Cajun seasoning that really brings this recipe to life.
And with leftover homemade seasoning from making this jambalaya recipe, you can make creamy Cajun chicken – trust me, you’ll be glad you did!
PREP TIME: 20mins
COOK TIME: 30mins
TOTAL TIME: 50mins
SERVINGS: 8servings
Ingredients
3tablespoonsextra-virgin olive oil
1poundboneless skinless chicken thighs, cut into bite-sized pieces
1poundlarge shrimp (in the 16-20 count range), peeled and deveined
sliced green onions and chopped parsley for garnish
Directions
Season the chicken. In a medium mixing bowl toss together the diced chicken with 1 tablespoon of Cajun seasoning, until evenly coated.
Cook the chicken. Heat 2 tablespoons of the oil in a large Dutch oven or wide-bottomed (and preferably deep) pot over medium-high heat. Add the chicken and saute until lightly golden and cooked through. Remove the chicken to a plate.
Cook the sausage. Add the remaining 1 tablespoon of oil along with the sausage to the same pan and saute for a couple of minutes, until lightly browned on both sides. Remove the sausage to the plate with the chicken.
Saute the veggies. Add the onion, bell pepper, and celery, and saute for 4 to 5 minutes, until the veggies have softened. If you need to add a splash more oil feel free to do so.
Add the garlic and spices. Add the minced garlic, the remaining 1 tablespoon of Cajun seasoning, and the red pepper flakes to the pan. Stir together for 30 seconds.
Add the rice and liquid. Add the rice and toast with the veggies and spices by stirring for a minute. Then add the bay leaf, tomatoes, and broth. Give it a stir, bring to a simmer, then reduce the heat to low, and cover. Cook for about 7 to 8 minutes, stirring occasionally just to make sure the rice isn't sticking to the bottom of the pot, until the rice is al dente. *see notes on rice below
Add the shrimp. Remove the bay leaf, add the shrimp to the pan along with the sausage and chicken, gently stir, cover, and turn off the heat. The shrimp will cook through in about 4 to 5 minutes, and all of the liquid should be absorbed by the rice. Taste the jambalaya and season with extra salt and pepper if you'd like.
Garnish. Before serving, garnish with sliced green onions and chopped parsley. Notes:
The variety of rice you use, along with the type of pot and stovetop temperature really impacts the cooking time and whether the rice goes soft and mushy, or if the grains stay fluffy. Basmati and jasmine rice can cook quickly, so I’d recommend checking on the texture at around 7 to 8 minutes. It’s best to stop when it’s al dente, as it will keep cooking when you add the shrimp and let it sit. If using parboiled rice or long-grain brown rice, you will need to cook the rice longer and add additional broth or water.
Make sure to use a large Dutch oven or stock pot. This recipe makes a good amount, and it’s easier to stir in a large pot.
Watch the video to see how I make it!
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This page was posted by Sputnik One of the Sputniks Orbit blog
