Chicken & Sausage Jambalaya

My entire family really looks forward to our Mardi Gras dinner. In all honesty, it’s because the meal is topped off with our traditional freshly-baked King Cake. Just writing about it makes me want some. ūüôā

I typically make a Cajun main dish- usually shrimp jambalaya. This chicken and sausage version was incredible. My mother-in-law had just given us tons of fabulous Polish kielbasa as well. I was happy that my husband agreed to “sacrifice” it for our special dinner as it really added to the finished dish.¬†This recipe was adapted from Food and Wine, contributed by Ian Knauer.

Yield: Serves 6

  • 10 boneless skinless chicken thighs (about 2 pounds)
  • coarse¬†salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 10-12 ounces Andouille sausage or kielbasa, sliced
  • 2 medium yellow onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 6-10 garlic cloves, finely chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can whole San Marzano tomatoes in juice
  • 3 cups water
  • 1 cup long grain white rice (I used Basmati)
  • 2 tablespoons flat-leaf parsley leaves
  1. Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
  3. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken.
  4. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
  5. Cook vegetables, stirring occasionally, until translucent, about 8 minutes.
  6. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes.
  7. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil.
  8. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
  9. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

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Baked Spinach Rice

Yes! More baked rice! ūüôā SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ¬Ĺ cups long-grain white rice, such as Carolina, Jasmine, or¬†Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ¬Ĺ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruy√®re
  • ¬ľ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

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Baked Rice with Chicken & Mushrooms

I’m home with my kids for their second consecutive snow day today! ūüôā It seems like the perfect time to share one of my new favorite comfort food dishes- baked rice. It’s a full-flavored, complete meal in one pot. Delicious.

This version was adapted from The New York Times, contributed by David Tanis. This dish was different that others that I’ve made in the past because after the rice is baked, it is garnished¬†with a saut√©ed vegetable topping. Loved it. I used cremini instead of trumpet mushrooms, and increased the amount of mushrooms, garlic, and peas. We ate it¬†with roasted broccoli on the side. It would also be wonderful with a green salad.

I’m bringing this dish to share at Angie’s Fiesta Friday #158 this week, co-hosted by Ai @Ai Made it For You and Petra @Food Eat Love. Enjoy!

Yield: Serves 8

  • 2 1/2 pounds skinless boneless chicken thighs (about 10), cut into 2-inch chunks
  • coarse salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups white Basmati rice, soaked for 20 minutes, rinsed and drained
  • 20 ounces king trumpet mushrooms, cremini mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
  • 4 cups hot chicken stock
  • 3 tablespoons unsalted butter
  • 1 1/2 cups frozen peas,¬†thawed
  • 4 garlic cloves, minced or smashed to a paste with a little salt
  • 3 tablespoons roughly chopped parsley
  1. Put chicken pieces in a 9×13-inch pyrex baking dish¬†and season generously with salt and pepper. Set aside. Heat oven to 350 degrees, preferably on convection.
  2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat.
  3. Add onions and cook, stirring, until nicely browned, 5 to 8 minutes, then season with salt.
  4. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  5. Add wine and simmer briskly until reduced by half, about 5 minutes.
  6. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.)
  7. Add broth and bring to a simmer. Check broth for seasoning and adjust.
  8. Cover pot and cook for 10 minutes over medium heat.
  9. Transfer pot to oven and bake for 20 minutes.
  10. Finally, remove from oven and let rest for 10 minutes off heat.
  11. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes.
  12. Add peas, if using, and heat through.
  13. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  14. Fluff rice, then top with sautéed mushrooms and serve.

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If you like this you may also like:

Persian Split Pea & Rice Soup with Meatballs (Ash)

This stew-like soup, traditionally called “ash” in Persian cooking, had a wonderful and unique flavor profile. It was loaded with fresh herbs which added lightness and brightness to what would otherwise be a heavy soup. I also added fresh lemon juice which contributed to the brightness.

This recipe was adapted from cookbook author Naomi Duguid, via Food and Wine. I don’t typically eat lamb and my husband is not partial to mint, so I adjusted the recipe accordingly by using ground turkey and dried thyme. I was unable to track down pomegranate molasses (discontinued at Trader Joe’s! :/ ), so I used balsamic vinegar in its place.¬†Very hearty, healthy, and tasty. ūüôā

I’m sharing my dish at Angie’s Fiesta Friday #157 this week co-hosted by Andrea @Cooking with a Wallflower and Su @ Su’s Healthy Living. Enjoy!

For the Soup:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 3/4 cup short-grain white rice (I used arborio rice)
  • 3/4 cup dried green split peas, soaked overnight and drained
  • 2 cups finely chopped parsley leaves and tender stems, plus more for garnish, optional
  • 2 cups finely chopped cilantro leaves and tender stems, plus more for garnish, optional
  • 1/2 cup finely chopped mint leaves (I omitted the mint)
  • 2 tablespoons pomegranate molasses or aged balsamic vinegar, plus more for drizzling
  • coarse¬†salt
  • juice of 1/2 a lemon

For the Meatballs:

  • 1 small yellow onion, grated
  • 1/2 pound¬†ground lamb or turkey
  • 1/2 teaspoon coarse¬†salt
  • 1/4 teaspoon freshly ground black pepper

For the Crispy Onion Topping:

  • 2 tablespoons¬†canola oil
  • 1 large onion, thinly sliced
  • coarse salt and freshly ground black pepper, to taste
  • generous pinch of dried thyme or mint
  1. Make the Soup: In a large enameled cast-iron casserole or Dutch oven, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes.
  2. Add the rice, split peas and 10 cups of water and bring to a boil.
  3. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours.
  4. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes.
  5. Stir in the pomegranate molasses/balsamic vinegar and season with salt.
  6. Make the meatballs: In a medium bowl, combine all of the ingredients.
  7. Roll rounded teaspoons of the ground meat into balls.
  8. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
  9. Meanwhile, Make the Toppings: In a small skillet, heat 2 tablespoons of the canola oil.
  10. Add the dried thyme or mint and cook until fragrant, 30 seconds. Scrape the herb oil into a bowl and wipe out the skillet.
  11. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain.
  12. Serve the soup garnished with the herb oil, fried onions, and additional fresh herbs, as desired.

Note: The soup can be refrigerated for up to 3 days and reheated gently before serving. Add the meatballs and simmer 10 minutes before serving.

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Shortcut Avgolemeno (Greek Chicken Soup with Egg-Lemon Sauce)

This soup is truly season-less, but especially perfect on a cool and rainy autumn day. That’s today for me. ūüė¶

A soup like this is the exact reason to have homemade stock in the freezer! This recipe is from Food Network.com, contributed by Cat Cora. I modified the recipe to use a rotisserie chicken (such a shortcut!) and homemade stock. Loved it. Delicious.

Yield: about 8 servings

  • 1 (approximately 3 pound)¬†rotisserie chicken
  • 12 cups chicken stock, preferably homemade
  • 3 tablespoons extra-virgin olive oil
  • 2 cups finely diced onion (I used¬†1 large yellow onion)
  • 2/3 cup arborio rice
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 2 large eggs
  • 1 teaspoon freshly ground pepper
  • 1/2 tablespoon coarse salt
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
  2. To Prepare the Chicken: Pull the meat from the bones and discard the skin. Coarsely shred or dice the meat into large cubes; refrigerate until ready to use.
  3. Warm the stock over high heat, add the rice and onion and bring to a boil.
  4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
  5. Add the chicken and reduce the broth to a low simmer.
  6. In a medium-sized bowl, beat the lemon juice and eggs.
  7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
  8. Pour the egg mixture back into the pot, add 1/2 tablespoon salt (less if using store-bought stock) and 1 teaspoon ground pepper. Stir well to blend. Taste and adjust seasoning, as necessary.
  9. Divide among bowls and serve immediately.

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Easy Arroz con Pollo

My mom doesn’t cook very much these days, so when my family and I visit, she and I cook together. When we recently stayed with her over spring break, I forwarded a couple of new recipe emails to try. More fun that way!

As a loyal Good Morning America fan I am not sure why I receive Today show recipe emails, but some of them do catch my eye. This recipe was adapted from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food by Joanne Weir, via today.com. I adjusted the cooking times, used boneless, skinless chicken thighs instead of a whole chicken, doubled the garlic and peas, incorporated chicken stock, and omitted the olives (I’m not a fan.). My mom added the olives to her leftovers!

This is a delicious¬†one-pot dish with a lovely, colorful presentation. I made it again when we came home. ūüôā

Yield: Serves 6 to 8

  • 3 pounds boneless skinless chicken thighs, about 10
  • coarse¬†salt and freshly ground black pepper
  • 2 1/2 teaspoons dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and cut lengthwise into 1/2-inch-wide pieces
  • 8 garlic cloves, minced
  • 1 teaspoon saffron threads
  • 1/8 teaspoon red chile flakes
  • pinch of freshly grated nutmeg
  • 28 oz can¬†peeled, seeded, and diced tomatoes (or 2 1/2 cups diced fresh tomatoes)
  • 1/2 cup Sauvignon Blanc or other dry white wine
  • 2 1/2 cups chicken stock or water
  • 2 cups Spanish Bomba or other short-grain white rice (I used white Basmati rice)
  • 1/2 cup pitted Spanish green olives, sliced, optional
  • 2 cups fresh or frozen shelled English peas
  1. Rub the chicken pieces all over with 1 teaspoon salt, lots of black pepper and the oregano. Place in a large bowl, cover, and set aside in the refrigerator for 1 hour.
  2. Preheat the oven to 350¬įF, preferably on convection.
  3. In an 8-quart Dutch oven or other heavy pot (I used enameled cast iron.), heat the oil over medium-high heat.
  4. Working in batches if necessary to avoid crowding, add the chicken pieces in a single layer and cook, turning as needed, until golden on all sides, about 10 minutes. Transfer the chicken to a plate.
  5. Return the pot to medium-high heat and add the onion, bell pepper, garlic, saffron, chile flakes, nutmeg and 1/2 teaspoon salt. Cook, stirring often, until the vegetables have softened, about 10 minutes.
  6. Increase the heat to high, add the tomatoes, 2¬Ĺ cups water or stock, the wine, and the chicken, and bring to a boil. Cover the pot and place in the oven for 20 minutes.
  7. Remove the pot from the oven, add the rice, olives (if using), and 1/2 teaspoon salt (if using water instead of stock), and stir well.
  8. Re-cover the pot, return it to the oven, and cook for another 30 minutes.
  9. Retrieve the pot again, add the peas and fluff the rice with a fork. Re-cover the pot and return it to the oven for a final 5 to 10 minutes. At this point, the rice and the chicken will be tender and the liquid will be absorbed.
  10. Remove from the oven and let stand, covered, for 10 minutes before serving. Adjust seasoning, if necessary, and serve.

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Red Pepper-Saffron Risotto

Woo hoo! My husband bought a shiny new stainless steel pressure cooker for me! ‚̧ This is the first dish I’ve made in it. I LOVE pressure cooker risotto! I have been receiving tons of red long peppers in my CSA share so this recipe seemed like the golden opportunity to break in my new fancy pot. ūüôā

This dish had such a beautiful color from not only the red peppers, but also from the saffron. The saffron significantly enhanced the flavor as well. Lovely!

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. I modified the recipe by doubling the peppers (I had so many, I had to use them!), using homemade stock, and by cooking the risotto in a pressure cooker. Pretty and delicious. ūüôā

Yield: Serves 4 to 6

  • 6 to 7 cups chicken or vegetable stock (I used homemade turkey stock)
  • 2 tablespoons extra virgin olive oil
  • ¬Ĺ cup finely chopped onion or shallot
  • 3-4 plump garlic cloves, minced
  • 2 large red peppers, finely diced (I used 5 red long peppers)
  • coarse salt, to taste
  • 1 ¬Ĺ cups arborio rice
  • ¬Ĺ cup dry white wine
  • a generous pinch of saffron threads
  • freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
  • 2 ounces Parmesan cheese, grated, about 1/2 cup
  1. In a 5 to 7 quart pressure cooker, heat the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes.
  2. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes.
  3. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
  4. Rub the saffron threads between your fingers and add to the rice.
  5. Add the unheated stock and the wine. Stir to combine. Bring to a boil.
  6. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain medium-high pressure. (On my new pot, the pressure should only reach the first red line.) Cook for 7 minutes.
  7. Release the pressure according to the manufacturer’s instructions or place the pot under running (trickling) cold water. Carefully open the lid, being careful of the steam.
  8. Stir in the cheese; taste and adjust the seasonings. Serve immediately, sprinkled with the herbs.

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