One Pot Jambalaya

I’ll be the first to admit that my husband is the New Orleans food cook in the house.  His family is from New Orleans and he takes pride in his traditional New Orleans dishes.  He has been making Jambalaya for a while now, usually with fresh shrimp.

Jambalaya Video:

Today my husband made Chicken and Sausage Jambalaya, my favorite.  I always think it is like gumbo, a meal that takes a ton of time to cook, but that is far from true.  Jambalaya is easy to prepare and ready in under an hour.  My kind of meal.
 
To start Jambalaya, chop your bell peppers, celery and onions, and sauté the veggies until they’re nice and soft.  Next, add meat.  My husband went with chicken and andouille sausage for this meal but you can use any protein. You can even use the meat from those grocery store roasted chickens. You save so much time with pre-roasted meat.
 
The last step is to pour in crushed tomatoes, broth, seasonings, and rice, and give it a good stir.  Once mixed, cover the Jambalaya and let it simmer on medium-low for about 30 minutes. Then VOILA, a one pot meal.

Jambalaya Ingredients:

* 1 tablespoons olive oil
* 1 tablespoon Cajun seasoning
* 10 ounces andouille sausage, sliced
* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
* 1 onion, diced
* 3 garlic cloves
* 3 bay leaves
* 1 small green bell pepper, diced
* 2 stalks celery, diced
* 1 (16 ounce) can crushed tomatoes
* 1 tsp salt and pepper
* 2 tbs Worcestershire sauce
* 1 1/4 cups uncooked white rice
* 2 1/2 cups chicken broth

 

Jambalaya Directions:

1. Cut onions, bell peppers and celery. Set aside.

2. Cut chicken and andouille. Set aside.

3. Heat 1 tablespoon of olive oil in a large heavy cast iron pot over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute until browned. Remove with wooden spoon, and set aside. Leave drippings.

4. In the same cast iron pot, saute onion, bell pepper, garlic, bay leaves and celery until tender. Stir in crushed tomatoes, and season with pepper, salt, and Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

5. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

6. When rice is done, spoon jambalaya into a dish.

7. Flavor the jambalaya with additional seasonings to get the right taste/spice/heat level.

8. Enjoy the jambalaya!

Honey Barbecue Pulled Pork Sliders

 

Hi Everyone!  I’m back with my final pulled pork recipe for the week.  Earlier this week I featured Pulled Pork Nachos and Pork Loin Tacos on my blog. With these three recipes, my family and I ate an entire pork loin. And it wasn’t a struggle!
I wanted to make pulled pork sandwiches because they are a family favorite and an easy meal.  We only eat them when I have spare pork loin because it takes a lot of time to make juicy pulled pork to go in those buns.
I’ve been trying to make the perfect marinade for pulled pork for a while and I finally got it right this time.  I’ve always made it too sweet.  I was looking for a sweet, but  smokey sauce to simmer my pulled pork in.  After many, many, many tries – I’ve finally created the PERFECT pulled pork marinade.  Sweet, but smokey.
I adjusted my recipe to incorporate liquid smoke.  I also added apple cider vinegar and honey for sweetness.  After mixing all three ingredients in a pan, I added the pork to infuse the flavor.  It had everything I was looking for!
I have made pulled pork sliders before, but this time, my husband loved it!  I was so excited to get good marks from him.

Ingredients:

1/2 cup Worcestershire sauce
1/4 cup of liquid smoke
1 tbs garlic powder
1 tbs onion powder
1/2 cup of honey
1 lb pulled pork
1 tbs apple cider vinegar
1 cup of beef broth

Directions:

1.  Add pulled pork and broth in a pan and stir for 5-10 minutes until warmed through.  Add more or less depending on how much pork loin you have.  The pork loin should soak up the broth and make it juicy.
2.  Whisk together Worcestershire sauce, liquid smoke, apple cider vinegar, honey, garlic powder and onion powder in the same pan as the pulled pork loin and simmer until flavors are combined.
3.  Add marinated pork loins to buns.
4.  Add optional toppings (lettuce, slaw, pickles etc.) to buns and enjoy!

Dinner Review: It’s A Southern Thing Kitchen and Bar, Durham, NC

I love cooking and creating fast, kid-friendly meals during the week.  On the weekends, however, I like to eat out and try different things.  I get a lot of inspiration from local restaurants.  I always try to order something new and different but every once in a while I gravitate toward staples.  This particular evening, my family and I ended up at “It’s a Southern Thing” in Durham.  I love eating in Durham because there are so many great restaurants and this was no exception.

menu

There were so many things that stood out on the menu.  I decided to get the Old Fashioned Chicken and Dumplings, which was a terrific choice.  My husband got the Smoked Pork Chops.  I wasn’t sure how much the kids were going to eat or how big the portions were, so I ordered a kids burger with fries and let the kids split it.  That actually worked out.  The split portions were just enough for two kids.  The kids will probably talk about me later in life for never letting them have their own meals.

For my meal, they did a great job on my chicken and dumplings.  It was very flavorful.  I must say, that they nailed it.  I sampled my husband’s meal and it was very good and nicely presented.

One of my favorite things was the décor.  The sign coming in was a bit cheesy but it added to the charm.  There was also a nice, relaxed vibe.  The place was full of booths, cushions and wood.  We ate in the overflow room which had a lot of space and was kid-friendly. The service was excellent too! We got tons of check-ins, drink refills, and attention.

I’ll definitely be back – so many temping things on the menu to try next time!  This was definitely an interesting take on southern comfort food.  If you are ever in the Triangle, I highly recommend checking this place out.