Sunday Supper: Jambalya

Tonight's supper was Jambalya.

One of those dishes you can out what you want in it; once you learn the basic recipe you can alter to your liking. 

Start with sauteeing the holy trinity: onion, bell pepper, and celery. I also put carrots bc I have little carrot lovers in my house! Jalapeño is also good to add. 

Season with, salt, garlic powder, lemon pepper and red pepper.

Once your vegetables have softened add one link of andouille sausage that is thinly sliced 

Also add cut cubes of boneless skinless chicken breasts. Once your chicken has cooked through add tomatoes. I usually add 4 large tomatoes that I quarter but I only had cherry tomatoes so I used those.

Reseason. Cover and let this all cook. Tomatoes and all the vegetables will create a bit of a liquid and it should start to smell good. Smash the tomatoes while they are cooking. It will look something like this :

Then add your rice. You can put as much or little rice you want depending on how big a pot you want to make. 

Just remember double the chicken stock to how much rice.

I used 1 1/2 cups of rice, so then I added 3 cups of rice.

I covered the pot with a crack 

Cook until all the liquid has cooked out and then I turn it on low and fully cover it so it will steam and the rice won't be too mushy-about 15 mins. 

Bon apetite!

Stuffed Mischi, stuffed what ?

Stuffed Mischi (pronounced mishhee) if that makes sense. That's the Lebanese name for stuffed bell peppers, squash, eggplant. This was one of my favorite things growing up. 

You can stuff bell peppers, squash, little baby eggplants, Mexican squash...

You start by prepping your vegetables.

Tonight I did squash and peppers

To prep your squash you need to core out your squash. 

Cut the top of your squash off

Using a corer, core out the inside of your squash.

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But don't throw it away, it's good squash!

Put it in a pot to cook 

This is what your squash looks like cored out.

Prep your bell peppers by cutting stem off and pulling out all the seeds and cartilidge(is that what it's called?).

Then prep your stuffing

Mix 1lb of meat

1/2 cup rice

1 can of rotel

Season with salt, lemon pepper, garlic powder, red pepper

Mix it together thoroughly adding a little water as you mix it to make it moist.

Then you simply stuff your squash and bell peppers

A little trick when stuffing- when your are putting the stuffing in, tap your squash or bell pepper so that the stuffing packs in nice and good....that's my sittees secret!

Then place all your stuffed vegetables in a pot. Add 2 cans of tomato sauce and 1 can of tomato paste and then add water to it so that it covers all the vegetables.

Season your sauce with salt, pepper, garlic powder, red pepper, basil and oregano. 

Bring up to a boil, then let simmer for a good 2 hrs. 

Enjoy!