Monday, May 23, 2011

Tasty Tuesday: Novel Noms' Jambalaya

Typically with Tasty Tuesday we give you pictures of the end product; and if you are lucky you get in between shots, too! (Notice the stellar use of the semicolon.) This week, we are going to do even better than that. As you know, we have been on a quest for new and exciting recipes AND new and exciting food blogs. Today, you get both. Entrance Gretchen from Novel Noms!

Gretchen is a writer, former English teacher and self-taught cook. She fulfilled a lifelong dream by combining her two loves of books and food and created her own cooking show. She posts weekly videos where she cooks food inspired by the books she loves. Gretchen discovered Scarlet Threads through Twitter when someone mentioned our mission.

This week she shared her scrumptious Jambalaya recipe. In my former life, when I lived in the heart of Cajun country, I neglected to learn the artful culinary techniques. Never fear, Gretchen is here to show us how it is done! (<--Click here for the video!)

Gretchen's Original Recipe:

1/2 cup chopped Celery
1/2 diced large Onion
1 diced Green pepper
1 lb diced (1" pieces) chicken breast
1 lb smoked Turkey Kielbasa
1 bunch swiss chard or spinach or kale
2 tbsp garlic powder or 3-4 minced garlic cloves
2 medium chopped fresh tomatoes
1 tbsp crushed red pepper flakes
1 tsp black pepper
4 cups water (or chicken broth)
1 can kidney beans
1 1/2 cup instant brown rice
2 cups shrimp Olive oil

  1. Add olive oil to large stockpot. Add chicken and brown, add sausage and brown.

  2. Add Celery, onion and green peppers, cook until semi-translucent.

  3. Add garlic powder, tomatoes & red pepper flakes, and black pepper and cookmixture until tomatoes are broken down.

  4. Add water & kidney beans. Bring to boil.

  5. Add swiss chard.

  6. Turn burner down to medium heat and put a lid on pot. Let cook for 30-45 minutes

  7. Add rice, mix, put lid back on until rice is fully cooked.

  8. Add shrimp. (if pre-cooked, just mix into jambalaya. If not, mix in and cook until shrimp is pink).


P.S. Follow Gretchen on Twitter or Facebook!

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