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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, January 4, 2011

On  New Years Day I made a big ole' batch of jambalaya and boy, was it ever good! We got so carried away with wanting to eat it that I didn't get all the pictures I wanted. With a houseful of people it's kind of difficult to make sure I stay on task with my recipes. But..I think you will get the idea with the pictures I DID get as to how tasty and wonderful this dish is. If you've never made jambalaya or think you don't like it....think again! This dish is so easy to make and so good! There's an option to add shrimp if that floats your boat....or leave it out if you want. It's great for company....different and delicious!

Chicken and Sausage Jambalaya



2 tablespoons olive oil
8 chicken thighs – skin on, bone in
2 cups chopped onion
2 cups chopped green peppers
¼ cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds Kielbasa – or other fully cooked smoked sausage – cut into ½-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
2 cups long-grain white rice

6 cups low salt chicken broth

Heat oil in a large heavy pot over medium high heat. Brown chicken on all sides, about 8 minutes. Transfer chicken to a platter. Add chopped onion, green peppers, parsley and garlic to pot. Saut̩ until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves. Saut̩ until spices are fragrant and flavors blend, about 5 Р10 minutes. Add rice and stir to coat.

Pour broth over rice mixture in pot. Add chicken and press to submerge on liquid. Bring to a boil then reduce heat to low. Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 30 – 40 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper if desired. Serve hot with crusty French bread. Serves 8.

Optional add-in: 1 pound raw shrimp, deveined and peeled. Add shrimp the last 10-15 minutes of cooking until no longer pink.



Okay...so here's the picture where I left out some ingredients....but they're in there.....
 

Browning the chicken...
 

Sauteing the onion/pepper stuff...
 

Cut the sausage into 1/2 thick slices....
 

....then add it to the onion mixture 
along with the herbs and spices.
 

Add the rice and stir to coat.
 

Then add the chicken broth. 
The chicken is in here...just let it simmer 
for a while then dish it up and chow down!