Recipes: December ‘09

By: Samantha Deebel

Article Category: Recipes

Happy Holidays, Resident Readers!

Before I get to this month’s recipes, I have to brag about the 21 lbs. I’ve lost to date! Wahoo! I haven’t been cooking much lately, but I am learning more about raw foods and their health benefits. More on that next month, because now we’ll be cooking jambalaya – a great dish that’s always festive, whatever the season.

May your holidays be brilliantly bright!

Jambalaya

6 pieces of bacon, diced
1 lb. cut boneless chicken
2-1/2 cups chopped onion
2 cups chopped peppers (all colors)
1/2 cup chopped celery
1/2 cup chopped carrots chopped
8 cloves garlic, chopped
2 large cans of tomato sauce
1 large can of stewed tomatoes
1 14-oz. can chicken broth
2 cups converted rice
1 lb. cubed ham
1 lb. sliced link sausage
1 lb. cooked, peeled shrimp
2 teaspoons thyme
2 teaspoons chili powder
1 cups fresh okra, sliced
1/2 cup chopped parsley
Salt and pepper to taste

Sauté bacon and cook chicken till opaque in a large pot or Dutch oven. Set aside the meat, conserving the juices in the pot. Sauté the veggies and garlic in the pan drippings for about 7 to 10 minutes. Add all the tomatoes, chicken broth, and rice and stir well. Add the remainder of the ingredients with the chicken and bacon. Bring to a boil and then simmer with the lid on for 50 minutes. Season to taste with salt, pepper and hot sauce. Makes about 10 servings.