Jambalaya

David and I discussed whether to use filé in the jambalaya. I referred him to this article which clarifies the difference between gumbo and jambalaya, and why some cooks use filé in gumbo. I did not use it in tonight's dish.

Two things to know up front: 1) I cook the rice separately because I don't like mushy rice. 2) I prefer to cook everything else in the same pot, partly because I'm a lazy dish washer but also because the browned bits on the bottom of the pan add flavor to the broth.

Jambalaya
Ingredients

• 1 lb shrimp, cleaned
• 1 c chopped cooked ham
• 3 hefty Italian sausages (or whatever spicy sausage you prefer), sliced
• 1 c chopped each: red bell pepper, onion, celery
• shishitos or padrons (optional), up to a cup (they were in season!)
• several cloves of garlic, smooshed
• 3 strips thick-cut bacon, chopped
• 6-8 boneless chicken thighs, cubed
• 2 cups chopped tomatoes with juice (I use canned diced tomatoes)
• 1 c chicken broth
• 1 T. each fresh oregano, thyme (or 1 t. each if dried)
• 2 T paprika
• 1/4 - 1 t. cayenne powder
• 1 bay leaf (optional)
• cooked rice for serving

Directions

1. A large high-sided skillet or stock pot is going to be your canvas. Be sure it's large enough to welcome all the ingredients, so you can stir without spilling over the sides of the pan.
2. I start with sauteing the sausage and bacon. Once enough fat is rendered, I add the veggies, including the garlic, and chicken.
3. When the onions soften and the chicken is slightly browned on the outside, turn the heat down to medium-low.
4. Add the tomatoes/their juice, chicken stock** and the seasonings. Simmer for about 20 minutes, stirring occasionally. When the chicken is completely cooked, turn off the heat.
5. The jambalaya is still steaming hot, so I add the shrimp, cover the pan and let it sit until the shrimp turn pink, so as to avoid overcooking.
6. We served this over a wild rice blend and topped with scallions, with hot sauce on the side, as my son likes it spicier than I do. 
7. Indulge!

** Add enough liquid for a hearty soup. I prefer a brothy jambalaya.

White Chili

White chili is made with white chicken, white beans, white cheese, and chicken stock instead of tomatoes.

My co-workers rave about this chili recipe. I know we're skipping into summer, but this is a great make-ahead meal if you're going camping. Or if you like breakfast burritos.

Unfortunately, I have no photos. My digital camera bit the dust -- in case you're disappointed by the lack of food porn on the site so far, I am too.

But I'm going to post this recipe anyway, because it's that good. Trust me. I'll take pics next time we make this.

White Chili

Ingredients

• 5 c. cooked cannellini (or 4 15oz. cans small white kidney beans)
• roasted peppers (about 1 cup skinned, seeded and minced). I used anaheim, jalapeno, yellow bell pepper, hungarian chili
• 2-3 ears corns, shucked
• 3-4 shallots, finely chopped
• ½ sweet white onion, finely chopped
• /2 t. each: chili powder, lemon pepper, ground cumin
• 4-5 cloves of roasted garlic
• 2 chubby boneless, skinless chicken breasts – cooked and chopped
• 6 spicy Italian sausages (I like spice; use.a milder chicken sausage if you prefer)
• 1 bunch cilantro, rough chopped
• 1 cup light beer (like Corona)
• 6 oz. grated white cheddar cheese
• 3 cups chicken broth

Prepare

1. Drain and rinse the beans.
2. Cook the sausage. Slice thinly.
3. Cook the chicken breasts, cool and take the meat off the bone. Chop in hearty chunks.
4. Roast the peppers. Rub them with olive oil and bake in the 400 degree oven for 15-20 minutes. Take them out when the skin is blistering. Let cool, peel, de-seed and mince flesh.
5. Shuck the corn. (don't cook it ahead of time)
6. Saute the onion and shallots in olive oil in a stock pot.

Cook

1. Saute the onion and shallots in olive oil in a stock pot.
2. Add the peppers and garlic., then chili powder, lemon pepper and cumin. Stir for a couple of minutes, then stir in the corn and garlic.
3. Add the beans, beer, broth, sausage and chicken. Cover and let simmer for 30 minutes.
4. Add chopped cilantro and let simmer another 15 minutes.
5. Add 6 oz cheese and stir until blended. Keep the temperature as low as possible so the cheese stays blended in the broth. Stir occasionally so it doesn’t burn on the bottom. Cook until beans and corn are tender enough.
6. If you like a little more kick, add a tablespoon of your favorite hot sauce. I like Louisiana Style Batch #218 Hot Sauce by Original Juan