★ This Month's Menu
Main
Jambalaya with Chicken Andouille Sausage and Chicken Pieces
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 3 (was 2lb)pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 (was 1lb) pound Chicken andouille sausage (Amy’s makes on at Costco), cut into 1/2-inch slices
- 1 large yellow onion, finely chopped
- 1 large green bell pepper, finely chopped
- 1 cup finely chopped celery (from 3 celery stalks)
- 3 garlic cloves, minced
- 1 tablespoon Creole seasoning (such as Tony Chachere's)
- 2 (14 1/2-ounce) cans diced tomatoes, drained
- 3 cups lower-sodium chicken broth (24 ounces)
- 2 cups uncooked long grain rice
- 1 ½ teaspoons kosher salt
- 1 teaspoon finely chopped fresh thyme leaves
- ½ teaspoon freshly ground black pepper
- 2 fresh or dried bay leaves
Instructions
Step 1 Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute. Add chicken; cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Using a slotted spoon, transfer chicken to a plate lined with paper towels. Add chicken sausage to Dutch oven; cook, stirring occasionally, until well browned, about 6 minutes. Transfer sausage to plate with chicken. Do not wipe out Dutch oven.
Step 2 Add onion, bell pepper, and celery to Dutch oven; cook over medium-high, stirring often, until tender, about 5 minutes. Add garlic and Creole seasoning; cook, stirring constantly, until mixture is fragrant and lightly browned, about 1 minute.
Step 3 Pour browned chicken and sausage into a 9x13 heavy duty roasting pan, and stir in tomatoes, broth, rice, salt, thyme, pepper, and bay leaves. Cover pan, and transfer to oven. Bake until rice is tender (or almost tender if dropping at Pathways) and chicken is cooked through, 35 minutes. Remove from oven; gently stir jambalaya to evenly redistribute any liquid. Garnish with scallions and serve.
Side
Vegan Maque Choux
Ingredients
- snapped into 1.5 inch pieces
- Corn: 8 cups fresh or frozen corn kernels
- vegan alternative Butter: 6 tbsp
- 1 diced yellow onion
- 1 diced red bell pepper
- 1 diced green bell pepper
- Garlic: 6 cloves, minced
- 2 tsp Cajun or Creole seasoning, , salt, and black pepper
- 1 cup vegetable broth
- Creaminess: 1/2 cup coconut milk or cream other non dairy milk
Instructions
Melt the “butter” over medium heat. Add the diced onions and bell peppers, cooking until tender and soft (about 5-7 minutes).
Add the corn & garlic: Stir in the corn and minced garlic. Let it cook for another 5 minutes, allowing the corn to lightly toast and brown.
Add the green beans: Toss in your green beans and pour in the broth.
Simmer: Sprinkle in the Cajun seasoning, salt, and black pepper. Turn the heat to low, cover, and let it simmer for 15-20 minutes, or until the green beans reach your desired tenderness.
Finish with non dairy “milk or cream”: Remove the lid, stir in the cream, and let it cook uncovered for another 5 minutes to thicken the sauce slightly. Taste and adjust seasonings before serving. Poor into aluminum pan for serving.
