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SPAR’S JAMBALAYA WITH ANDOUILLE SAUSAGE & CHICKEN
2/22/2011
Makes 4 main dish servings, maybe with leftovers, if you’re lucky!
SEASONING MIX:
2 whole bay leaves ¼ tsp. black pepper
1 tsp. salt ½ tsp. cayenne red pepper
1 tsp. white pepper
1 tsp. garlic powder
INGREDIENTS:
4 tbsp. butter
2 c finely chopped onions, in all
2 c finely chopped celery, in all
2 c finely chopped green bell peppers, in all
½ tsp. Tabasco or your favorite hot sauce
1 c. chopped Spar’s tasso* ham (preferably or other smoked ham)
3 c. diced, cooked chicken
1 lb. Spar’s smoked andouille** sausage, sliced thinly
½ c. tomato sauce
½ c. crushed whole tomatoes
2 c. uncooked long grain rice
3 c. chicken stock
¼ c. chopped green onion, to garnish
Melt the butter in a Dutch oven or 6 quart sauce pan with lid and add 1 c. each of the onions, celery and the green peppers; then stir in the seasoning mix, Tabasco, Spar’s smoked andouille sausage and Spar’s tasso ham. Cook over high heat until onions are dark brown, about 10 minutes, stirring constantly. Add the remaining onions, celery and green peppers. Cook about 5 minutes, stirring constantly. Add the tomato sauce, and crushed whole tomatoes and simmer for 5 minutes, stirring occasionally. Add the chicken and stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over a very low heat until rice is tender but firm, about 15 minutes.
To serve, spoon into bowls and garnish with chopped green onion.
*Tasso is spicy, hot smoked pork that is used in Creole or Cajun cooking.
**Andouiile is an intensely flavored spicy pork sausage that is often used in Cajun cuisine.
SPLIT PEA SOUP WITH SMOKED CHORIZO
2/15/2011
1½ lb smoked, cured chorizo sausage, sliced thin
1 onion, chopped
1 rib celery, chopped fine
2 garlic cloves, minced
1 lb. split peas, picked over
4 c. chicken broth
4 c. water
½ tsp. dried thyme
1 bay leaf
3 carrots, halved lengthwise & sliced thin crosswise
croutons, as an accompaniment
In a heavy kettle, brown the chorizo over moderate heat, stirring, transfer it with a slotted spoon to paper towels to drain and pour off all but 1 tablespoon if the fat. In the fat remaining in the kettle cook the onion, celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water & the thyme and the bay leaf and simmer the mixture, covered, stirring occasionally for 1 ½ hours. Stir in the carrots and simmer the soup, covered for 30 to 35 minutes or until the carrots are tender.
Discard the bay leaf, season the soup with salt and pepper to taste and serve with croutons.
Remember that like most soups, this one will taste even better the next day!
Serves 4 to 6
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ANDOUILLE SUCCOTASH
2/15/2011
2 Tablespoons butter (!/4 stick)
¼ c. minced onion
2 c. frozen baby lima beans, thawed
2 c. frozen sweet corn, thawed
½ lb smoked andouille sausage, thinly sliced
2 c. chopped seeded fresh tomatoes (about 3)
2 tablespoons chopped fresh parsley
2 tsp. fresh lime juice
Melt butter in heavy large skillet over medium heat. Add onion, sauté until soft, about 5 min.
Add lima beans, corn and sausage, season with salt and pepper. Saute until vegetables are cooked through, about 8 minutes. Add tomatoes and cook 3 minutes longer. Mix in parsley and lime juice. Season to taste with salt and pepper and serve as a side dish.
Serves 6
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