Words & Brush Recipe Corner: jambalaya

JAMBALAYA

by Lisa Bryan — February 18, 2023 

https://downshiftology.com/recipes/jambalaya/

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 jambalaya always 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: 20 mins

COOK TIME: 30 mins

TOTAL TIME: 50 mins

SERVINGS: 8 servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 11 ounces fully-cooked andouille sausage, sliced
• 2 tablespoons Cajun seasoning
• 1 yellow onion, diced
• 2 green bell pepper, deseeded and diced
• 2 ribs of celery, diced
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 ½ cups uncooked long grain white rice, rinsed
• 1 bay leaf
• 1 (15-ounce can) crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 pound large 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!

enjoy

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Words & Brush Weekender: Easy listening music and chat, Friday 17th March 2023, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 17th March 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres! 

The Gypsy Queens - L'Americano

Dolly Parton & Kenny Rogers - Islands In The Stream

Don Williams, It's Who You Love

BEE GEES - To Love Somebody 

Giuseppe Cuscito, canta : ''Amore mio'' (Bruno Ferrara)

Sandie Shaw - Puppet On A String (1967)

Roy Orbison - Walk On 

Mozart: Eine Kleine Nachtmusik, IV. Rondo: Allegro | New Century Chamber Orchestra

Colonel Burnaby - British Mahdist War Song

Glen Campbell - Rhinestone Cowboy 

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Sole Meunière

 

Sole Meunière

By Donal Skehan

https://donalskehan.com/recipes/sole-meuniere/

Meaty and succulent but with a delicate flavour, sole works beautifully with this nutty golden brown butter spiked with tangy lemon and salty capers. Treat yourself this restaurant-style meal for one – you deserve it!

Overall Time 10 mins, Serves 1

Ingredients

1 sole fillet, skin on

3 tbsp plain flour

50g butter

Juice of 1/2 lemon

A small bunch of asparagus, shaved into thin slices

125g ready to eat puy lentils

Sea salt and ground black pepper

2 tbsp olive oil

3 tbsp capers, drained and rinsed

A little flat-leaf parsley, finely chopped, to garnish (optional)

Directions

1. Remove any prominent bones from the fish fillets using tweezers. Season the flour with salt and pepper on a large plate and press the fillet into the mix to coat on either side. Shake off any excess and set aside on a clean plate.
2. Heat the oil in a frying pan, which is big enough to accommodate the fish fillet over a high heat. Add the fish fillet, skin-side down and asparagus and cook for 2 minutes and then turn over the fish add half the butter and a squeeze of lemon and cook for a further minute until golden and butter melts. Using a fish slice, remove the fillets from the pan and set aside on a warmed plate.
3. Place the pan back over a high heat and melt the butter until it is foaming, then add the lemon juice and continue to cook until the butter turns a nutty golden brown.
4. Pour the butter, lemon mix over the fish. Warm the lentil in the pan with the remaining pan sauce and serve straight away.
5. For more Directions watch the video
6. 
   
   
   

enjoy

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Words & Brush Weekender: Easy listening music and chat, Friday 10th March 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 10th March 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres! 

The Beatles - Lady Madonna

Topol, Fiddler on the roof - If I were a rich man 

I Was Made For Lovin' You - Effie Passero

Smokie - Living Next Door to Alice

RIO BRAVO - John Wayne, Dean Martin, Ricky Nelson and Walter Brennan

Elvis Sings Mean Woman Blues 

Stevie Wonder - I wish

Neil Diamond - I am I said

Go Your Own Way - Fleetwood Mac 

Donna Summer Spring Affair 

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Honey BBQ Chicken Wings

Honey BBQ Chicken Wings

May 15, 2019 by Dedra, QueensleeAppetit

https://www.queensleeappetit.com/honey-bbq-chicken-wings/

These Honey BBQ Chicken Wings are juicy, tender and flavourful. They’re covered in a blend of spices, baked to a crisp and then tossed in the best Honey BBQ Sauce!

yield: 30 CHICKEN WINGS,  

prep time: 5 MINUTES, 

 

cook time: 1 HOUR 4 MINUTES, 

total time: 1 HOUR 9 MINUTES

INGREDIENTS

TO WASH WINGS:

• 3 and ½ - 4 lbs. chicken wings, tips removed, drums and flats separated
• Cold Water
• Vinegar
• 1 lemon

SEASONING BLEND:

• 1 and ½ teaspoon salt
• 1 and ½ teaspoon freshly ground black pepper
• 1 and ½ teaspoon hot chilli powder
• 1 and ½ teaspoon smoked paprika
• 1 and ½ teaspoon garlic powder

HONEY BBQ SAUCE:

• ¼ cup unsalted butter
• 1 cup BBQ sauce (I recommend Sweet Baby Ray’s)
• ½ cup honey
• 2 tablespoon ketchup
• 
• 
  
INSTRUCTIONS

WASHING AND DRYING THE WINGS:

1. Place a wire rack on top of a parchment lined baking sheet. The rack and sheet should be close to the same size. Set aside. 
2. Wash the chicken wings with equal parts of cold water and vinegar. Cut lemon in half and squeeze one half of the juice into the water/vinegar. Allow wings to soak for about 20-30 minutes, then drain the water (Note 1).
3. Line the wet wings on the wire rack and place in the refrigerator uncovered to dry for about 1 hour or overnight. Flip the wings halfway through so both sides can dry evenly. If you don’t have much time, you can go ahead and pat the wings dry with a clean paper towel. (Note 2). 

FOR THE CHICKEN WINGS:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silpat mat. If you have an oven proof rack that fits on top of your baking sheet, you can place that on top. 
2. In a small bowl, combine the salt, black pepper, hot chilli powder, smoked paprika and garlic powder. 
3. Place all the chicken in a medium bowl, then sprinkle on ⅓ of the seasoning blend. 
4. Use a wooden spoon to toss the wings and coat the wings. Continue to sprinkle on more and more of the seasoning blend while tossing the wings until all the seasoning has been added (Note 3). 
5. Line all the wings onto the lined baking sheet, don’t worry about them touching. Bake in preheated oven for 20 minutes. After 20 minutes, remove the wings and flip them to the other side. Return to oven and bake for another 25 minutes. While wings are baking, prepare the Honey BBQ Sauce. 

FOR THE HONEY BBQ SAUCE:

1. Add the unsalted butter to a medium saucepan over medium heat. Heat until melted. 
2. Once butter has melted, add the BBQ sauce, honey and ketchup. Stir to combine, then allow to come to a simmer. 
3. As soon as the sauce begins to simmer, decrease the heat to low and allow the sauce to simmer, stirring occasionally, for about 10-15 minutes. 
4. When the wings have finished baking, place them all into a large clean bowl. Pour the Honey BBQ Sauce over chicken, then use a clean wooden spoon to toss the wings until they’re completely coated in the sauce. 
5. If you used parchment paper, it may be pretty dirty by now so feel free to replace it with a fresh sheet of parchment. 
6. Place coated wings back onto lined baking sheet then return to the oven and bake for another 7-8 minutes, until sauce is bubbling and has caramelized. 
7. Remove from oven and allow wings to cool on baking sheet for about 5 minutes, then transfer to a serving platter. Enjoy! 

NOTES

1. Watch the full YouTube video tutorial HERE!

1. I prefer drying my wings on a rack in the refrigerator rather than patting them dry with a paper towel, because not only can the paper towel leave behind bits of paper on the chicken, but leaving the wings uncovered in the refrigerator is supposed to help create a crispy skin on the chicken once they’re baked. 
2. The reason you wanna add the seasoning blend in portions is so that every inch of the wings are covered. So add some of the mix, toss, then add more seasoning blend where you see uncovered spots. 
3. If there’s any sauce remaining, store in a freezer safe ziplock bag and store in the freezer. I’ve noticed that this sauce does not freeze solid at all, so you won’t have to thaw it out. Just pour back into a saucepan and reheat before using again. 

enjoy

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