We just returned from working the National Housewares Show in Chicago. It is bigger and better every year and the buzz in the aisles of McCormick Place is mind boggling. This year we had the pleasure of showcasing an air fryer, a triple slow cooker that allows you to serve both hot and chilled in the same 3 crock unit, Disney gummy treats, a pizza maker and the coolest copper skillet. We worked next to Dr. Dan the Pancake Man, yes that’s right….check him out here.
Copper seemed to be every where and is definitely “in”. We loved the 12-inch and 16-inch copper skillet that Select Brands introduced.
We served Jambalaya to the buyers and media who stopped by. While the skillets were beautiful, the smell of the jambalaya simmering was amazing. This is a quick go to dinner for any busy family. If you have those that don’t enjoy the spice omit the cayenne and pass the hot seasoning sauce at the table. This recipe is a great way to use leftover protein. Omit the sausage and substitute ham or whatever you have on hand that needs to be used. True confession, we ran out of chicken at the show and used deli turkey. No one knew the difference and it was still delicious! There is no excuse not to have dinner on the table in a flash. Start this recipe and while it is simmering away, toss a salad and heat a baguette. Voila! Dinner is served.
A side note on this recipe. Yes, we know jambalaya can be a lot more intense to prepare. We especially like Paul Prudhomme’s method, but when it comes to a quick, dinner on the table meal, this is our go to recipe.
Jambalaya
2 tablespoons olive oil
1 cup diced yellow onion
¾ cup sliced celery
1 medium green bell pepper, seeded and diced
2 cloves garlic, minced
1 (14.5 oz.) can low sodium chicken broth
2 (8 oz.) cans tomato sauce
¾ cup water
¾ cup uncooked rice
1 cup diced smoked andouille sausage
1 cup chopped, cooked chicken
1 bay leaf
½ teaspoons dried thyme leaves
½ teaspoon paprika
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Salt and pepper to taste
Hot seasoning sauce to taste
Heat oil in large skillet over medium high heat. Add onion, celery and green pepper. Cook until onion is soft. Add garlic and cook for a minute more. Add chicken broth, tomato sauce, water, rice, sausage, chicken, bay leaf, thyme, paprika, Worcestershire and cayenne. Bring mixture to a boil; reduce to a simmer. Simmer, covered, for about 40 minutes, stirring frequently to prevent rice from sticking. Season to taste with salt, pepper and hot seasoning sauce.
Makes about 4 servings
