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jambalaya shrimp chicken sausage
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Jambalaya with Chicken, Shrimp, and Sausage

Jambalaya with Chicken, Shrimp, and Sausage

Ingredients:

  • 2 tbsp olive oil
  • 1 lb chicken breast, diced
  • ½ lb andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1½ cups long-grain rice
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the Meat: In a large pot, heat olive oil over medium heat. Cook chicken and sausage until browned, about 5 minutes. Add shrimp and cook for 2-3 minutes. Remove and set aside.
  2. Cook the Vegetables: Add onion, bell pepper, and garlic to the pot. Sauté until softened, about 5 minutes.
  3. Add Rice and Seasoning: Stir in rice, Cajun seasoning, paprika, salt, and pepper. Add chicken broth and tomatoes.
  4. Simmer: Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Add chicken, sausage, and shrimp back into the pot. Cook until heated through, about 5 minutes. Garnish with parsley.
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Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into pieces
  • ½ lb andouille sausage, sliced
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups white rice, cooked
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Make the Roux: In a large pot, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until the roux is a deep brown color, about 15-20 minutes.
  2. Add Vegetables: Add onion, bell pepper, celery, and garlic; cook until softened, about 5 minutes.
  3. Add Chicken and Sausage: Add chicken, sausage, Cajun seasoning, thyme, salt, and pepper. Stir and cook for 5 minutes.
  4. Simmer: Add chicken broth and bay leaves. Bring to a boil, reduce heat, and simmer for 1 hour.
  5. Serve: Remove bay leaves. Serve gumbo over rice, garnished with parsley.
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Sweet Tea with Lemon and Mint

Sweet Tea with Lemon and Mint

Ingredients:

  • 8 black tea bags
  • 1 cup sugar
  • 8 cups water
  • 1 lemon, sliced
  • Fresh mint leaves, for garnish

Instructions:

  1. Brew the Tea: Boil water and add tea bags. Let steep for 5-7 minutes, then remove tea bags. Stir in sugar until dissolved.
  2. Chill: Pour tea into a pitcher and chill in the refrigerator for at least 1 hour.
  3. Serve: Serve over ice with lemon slices and mint leaves.

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