It was luck to get a long swim in yesterday between the lightning filled squalls. The full moon high tide is around noon and that makes for easy swimming, especially with the winds coming down from the northeast. Fall must be near because the water temp is getting down into the low 80's already. Even though the day is unsettled it is a relief to ,so far, to see the big storms track south this year. There is only one flag to really watch out for and that is the Red #3 . It means lightning or invisible death. This is the weekend for the annual Hollywood Beach Clambake. It seems a better way to keep the mood going by staying indoors and making a big pot of delicious Cajan Jambalaya.
BAYOU JAMBALAYA
Chicken – about a pound, cut into ½ inch pieces
Cajun Sausage – about ½ pound, cut into ½ inch pieces
Onion – 2 cups, chopped
Celery - 2/3 stocks, chopped
Bell peppers, red and green, chopped
Chili Stuff – Bayou Jambalaya Mix
Jalapeno pepper - diced small – 1 tblspn.
Rice, 2 cups
Chicken stock, 1 quart
Heat a big deep skillet that holds about a gallon to medium, and add olive oil, a couple of big glugs. Start with the onion and celery, when they start to turn color add a good cup of chopped green and red pepper. Stir as these are cooking until they become bright and begin to darken, about 5 minutes. Add the Cajun sausage. Keep stirring while it browns so nothing sticks.
Add some stock to loosen everything, about a half cup. Reduce the heat and stir the bottom of the pan to loosen anything sticking.
Push everything to the side and add the chicken pieces and keep them moving so they brown all over. Add about a good soup spoon of Bayou Jambalaya Mix.
Now add the diced jalapenos and the rice. Stir this all around so you have a even blend and add the rest of the stock. Cover and cook at low heat until all the liquid is gone, about 20 to 30 minutes.
Contact Chili Stuff: E-mail Goodchili@aol.com or
http://www.chilistuff.com/ is the homepage for more mixes.
Chili Stuff also makes Chili Powder Mix, Mumbo Gumbo Mix, and Bonanza Fish Mix. and always skip the salt , MSG, and other chemicals.
Chicken – about a pound, cut into ½ inch pieces
Cajun Sausage – about ½ pound, cut into ½ inch pieces
Onion – 2 cups, chopped
Celery - 2/3 stocks, chopped
Bell peppers, red and green, chopped
Chili Stuff – Bayou Jambalaya Mix
Jalapeno pepper - diced small – 1 tblspn.
Rice, 2 cups
Chicken stock, 1 quart
Heat a big deep skillet that holds about a gallon to medium, and add olive oil, a couple of big glugs. Start with the onion and celery, when they start to turn color add a good cup of chopped green and red pepper. Stir as these are cooking until they become bright and begin to darken, about 5 minutes. Add the Cajun sausage. Keep stirring while it browns so nothing sticks.
Add some stock to loosen everything, about a half cup. Reduce the heat and stir the bottom of the pan to loosen anything sticking.
Push everything to the side and add the chicken pieces and keep them moving so they brown all over. Add about a good soup spoon of Bayou Jambalaya Mix.
Now add the diced jalapenos and the rice. Stir this all around so you have a even blend and add the rest of the stock. Cover and cook at low heat until all the liquid is gone, about 20 to 30 minutes.
Contact Chili Stuff: E-mail Goodchili@aol.com or
http://www.chilistuff.com/ is the homepage for more mixes.
Chili Stuff also makes Chili Powder Mix, Mumbo Gumbo Mix, and Bonanza Fish Mix. and always skip the salt , MSG, and other chemicals.
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