The Jambalaya had a little kick of heat and an excellent flavor.

Jambalaya

• 2 chicken breasts – cubed
• 4-6 oz fresh andouille sausage – sliced
• 1/2 pound shrimp – cooked – either pre-cooked, steamed, boiled or quickly fried.
  
• 1 tbs butter
• 1 tbs vegetable oil
• 1 medium onion
• 1 green bell pepper
• 1 red bell pepper
• 2 stalks of celery
• 4 cloves garlic
• 14oz can of diced tomatoes
• 1 1/2 cups long grain rice
• 3 cups chicken stock
• 1/4-1/2 tsp cayenne pepper
• 3 bay leaves
• 1/2 tsp dried thyme
• 1/4 tsp sage
• 1/4 tsp dried mustard
• kosher salt and freshly ground black pepper

Heat butter and oil in a large pan over medium/high heat.  Add the chicken and andouille sausage.  Season with a little salt and pepper.  Cook till browned.

Stir in the onion, garlic, bell pepper and celery.  Add the seasonings minus the bay leaves.  Cook until the onions and peppers are tender.

Add the tomatoes and cook for another 2-3 minutes.

Add the rice and bay leaves.  Stir and then add the chicken stock.  Bring to a boil and then cover.  Simmer for 20 minutes.

Stir and add the shrimp.  Cover and continue to cook for another 5 minutes or until the rice is tender.  Taste and season with salt and pepper.

Then it is time to enjoy.

This is a simple one pot recipe that had tremendous flavor.  If you do not have chicken stock feel free to use store bought chicken broth.  While the flavor will not be as intense it will still be delicious.

Bacon Quinoa with a Poached Egg

Quinoa sounds like (key-new-a) is a grain-like crop that is full of protein, contains essential amino acids and is also gluten free. Unlike cereals like wheat or rice, quinoa is a edible seed from chenopod which is a close relative of the tumbleweed. Sounds gross, I know, but this stuff is good for you. For being a complete protein source it tastes really good. Although, that maybe because I started with bacon fat, but anyways it goes great with bacon. It has a texture similar to couscous and can be used an alternative for couscous or rice.

Bacon Quinoa with a Poached Egg - (From Bruce Sherman via Food and Wine Magazine)

• 1/3 cup toasted slivered almonds
• 1 tsp vegetable oil
• 3 thick slices of bacon, cut into 1/4 inch dice
• 1 small shallot, minced
• 1 cup quinoa
• 2 cups chicken stock
• 1 sage sprig
• 1 tbs minced chives
• 1 tbs chopped parsley
• salt and pepper

If you purchased slivered almonds and they are not toasted, place them on a cookie sheet and bake them at 350 degrees for about 4 minutes or until they are golden brown.

In a medium sauce pan add the vegetable oil and bacon.  Cook until the fat has rendered out of the bacon, about 5 minutes.  Then add the shallot and cook until it is softened, about 1 minute.

I love bacon fat!!! - I guess my diet won't go so good.

Add the quinoa, chicken stock and sage sprig and bring to a boil.  When the mixture starts to boil, reduce to low and cover.  Let simmer covered for 16-20 minutes, or until the stock is all absorbed.  Remove from the heat and let sit covered for 5 minutes.

Add a whole sprig of sage, that way it will be easier to remove.

While the quinoa is resting, bring 2 inches of water to boil in a deep pan.  Add 1 tbs of vinegar to the water.  When the water starts to boil, reduce the heat to a simmer.   Add the egg(s) one at a time into the pan.  Simmer for 2-3 minutes depending on how done you like your poached eggs.  Remove the eggs from the water with a slotted spoon and place on a paper towel to dry.

Remove the sprig of sage from the quinoa and fluff it with a fork.  Then stir in the almonds, chopped parsley and minced chives.

Add the herbs

Plate and serve with the poached egg(s) on top.  This dish would be great as a side too.

I probably should have made two eggs, but I only had one.

In case you were wondering the average serving of quinoa contains 14 grams of protein, 6 grams of fat, 64 grams of carbs, 7 grams of dietary fiber.  Oh, don’t forget about vitamins B1, B1, B8, B9 and E.