I have been wanting to do something different from our daily routine for dinner, and I’ve been craving spicy and shrimp. So what better than jambalaya!
I couldn’t find one perfect easy recipe, so I just took bits and pieces from several with a few additions of my own – the results are fantastic!
Or as my family calls it; Jambi.
1-2 cups cooked chicken breast, chopped into bite sized pieces
8 oz kielbasa, cut into 1/4 inch slices, then halved
1 onion, diced
1 green bell pepper, diced
3 celery stalks, diced
2 tablespoons minced garlic
Salt and pepper
2 cups uncooked white rice
2 14 oz cans chicken broth
1 can original Rotel
1/2 lb cooked shrimp, tails off
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
In this recipe you could absolutely use 1-2 uncooked, cut chicken breasts and just cook them first. I, however, had left overs from this week making Engagement Chicken from one of my favorite cookbooks!
Truly, give this one a go – both the book and the recipe. Easy, DELICIOUS chicken proven time and time again to impress your guests – or your significant other, or yourself… Whoever.
If you choose to use raw chicken, cook it before the kielbasa. If cooked, follow the directions as follows:
Heat oil in a large pot over medium heat. Sauté kielbasa until it begins to brown.
Add chicken and sauté a few minutes more until meat is browned.
Add peppers and onions, sauté 2 minutes until they begin to soften.
Add celery and garlic, sauté a few minutes more until onions begin to become translucent.
Add and stir in seasonings to taste. I recommend at least 1-2 teaspoons of Cajun seasoning, but err on the side of caution since you can always add later.
Add chicken broth.
Add my own little secret ingredient, the entire Rotel can, juices and all.
Stir together and bring to a boil.
Add shrimp to the top of the mixture.
Reduce heat to medium low and cover. Cook 20-30 minutes, or until rice is tender.
Remove from heat and stir in Worcestershire and hot sauce. Leave the lid on to keep the moisture in, but now is the perfect time to taste and add more seasonings as needed.
So my daughter and I had a lazy day today. So lazy that I looked at the clock in enough time to realize that I only had two hours before I had to leave for work to cook, clean, and shower.
I still decided to put some effort into dinner with what little we had in our cupboards and got creative. The results were fantastic.
Chicken & Broccoli with a Garlic Basil Cream Sauce
You will need:
Oil, for cooking
Chicken breasts, thawed (one per person)
Seasonings to taste (I used salt, pepper, and garlic salt)
1 cup broccoli, cut into bite sized pieces (mine were frozen)
1/2 cup onion, chopped
Box rice of your choice, I used Chicken and Garlic Rice-a-Roni
Garlic Basil Cream Sauce:
2 tbsp butter
1 tbsp minced garlic
1/2 tsp salt
2 tbsp flour
1 cup milk
5-6 leaves of fresh basil (chopped), or 1-2 tsp dried basil
Oil frying pan, season chicken breasts, and pan fry on medium heat. Brown both sides of chicken, reducing heat if needed to time dinner preperations.
In a separate pan, melt butter for sauce in low heat. Once melted add garlic. Stir occasionally, smearing garlic with the bottom of your spoon to reduce the garlic into the butter, about 3-5 minutes.
Add flour and salt. Stir/spread mixture frequently for approximately 3 minutes to minimize flour taste and texture.
Slowly and simultaneously add milk and chopped basil until completely combined.
Raise heat to medium low and stir occasionally. Turn off heat when sauce has reached desired thickness.
In the meantime, after both sides of chicken are browned, add broccoli and onion to fry pan. Add extra seasonings if needed. Sauté with chicken until tender.
Plate with rice of choice, covering both rice and chicken/vegetable fry with cream sauce. So delicious!
One of my favorite recipes I’ve created on my own. It lasts for days between my husband and I, and it’s so hearty all you need is one small slice to feel incredibly satisfied.
I’m all about individual foods being your seasonings rather than loading up the recipe with a bunch of herbs and spices. Though there is always a time and a place for them, and I have a full spice rack on hand, I love mincing garlic and getting a zesty sausage, and crushing fresh basil leaves to give my recipe the flavor it needs.
So, that being said, take the liberty with this recipe to add whatever ingredients you want. Don’t like bacon? Scrap it. Don’t like garlic? Don’t add it, and throw in some herbs and spices you prefer. I created this recipe because it’s things I love nestled in eggs and a pie crust. I could not go wrong.
1 refrigerated pie crust ~ 1 pound country sausage ~ 3 strips of bacon ~ 1 small zucchini ~ 1/2 cup onion ~ 2 cloves garlic ~ 4 eggs ~ one cup milk ~ salt and pepper ~ 1/4 cup shredded cheese blend
Oh the deliciousness. Preheat your oven to 375. Place pie crust on counter to soften from being refrigerated.
Here’s a tip that I do – I buy a package of bacon, then freeze it in tinfoil in individual strips. Then, I pull off whatever I need and bake it in the oven. Even if your bacon is not frozen, oven baking the bacon frees up stove space and it can be done while your oven is preheating. Just watch it to make sure it doesn’t crisp too quickly, but it usually takes about 5-10 minutes while the oven is warming up.
If you choose to cook your bacon in the oven, place it on tin foil in the oven now.
Brown sausage in a fry pan on medium heat.
Chop, dice, and mince your zucchini, onion and garlic.
After the meat is browned and drained, add veggies to the pan. No need to sautee completely, this is just to heat them up and prepare them for baking.
Check your bacon.
By now, the pie crust should be thawed enough to unroll. If it hasn’t, I place mine in the middle of the stove top to use the heat from the oven to assist. Unroll the pie crust into a 9 inch pie plate.
Your bacon should be done by now, if not sooner. After draining the bacon on some paper towels, hand shred the bacon into small strips. Refrain from eating. Then spread a small layer on the bottom of the pie crust.
Next, evenly layer the sausage and veggie slurry over the bacon.
Sweet Moses I love this recipe.
Ok! Now in a bowl, whisk the eggs and milk with a fork. after combined, salt and pepper the eggs. This is mainly to taste, keeping in mind that the sausage will already be salty and zesty, so my rule of thumb is enough that when I stir it together I can still clearly see spots of pepper. Around 1/2-1 teaspoon of each.
Pour the egg mixture evenly in the pie crust. This is a hearty Quiche, so the meats and things will be sticking up over the egg. No need to fill to cover.
Sprinkle the shredded cheese over the top of the Quiche.
Bake in a preheated oven for 30-45 minutes. Bake until a knife inserted in the center comes out clean and edges of pie crust have browned.
As a mom on the go, I enjoy a good crock pot meal. The less I have to do for dinner on a busy day, the better – especially if I can get it all done in the morning!
This crock pot meal is a tasty treat best served on rice and, oddly enough, though it’s “bourbon chicken”, the original recipe I found here did not call for bourbon! I thought that was the strangest thing. So the bourbon in this recipe is optional, however I recommend it.
Cooking for two: Ingredients
2 chicken breasts ~ salt and pepper ~ 1/2 cup honey ~ 1/4 cup soy sauce ~3 tablespoons ketchup ~ 1 tablespoon vegetable oil ~ 2 smaller cloves of garlic (minced) ~ 1/2 cup onion (diced) ~ red pepper flakes ~ 1 tablespoons bourbon or whiskey ~ 2 teaspoons flour ~ 6 teaspoons water ~ sesame seeds for garnish
Start by placing chicken breasts in your crockpot. Salt and pepper both sides of each breast.
Dice your onion and mince your garlic.
In a medium bowl combine honey, soy sauce, ketchup, oil, garlic and onion. Sprinkle the red pepper flakes on top of the mixture.
Here’s the optional. Though I would’ve loved to give it a really nice bourbon, all I had was Gentleman’s Jack. Lovely wedding present, but it made me nervous to cook with. Turned out GREAT though! I used the cap to measure, it came out around 1 tablespoons worth. combine to mixture.
Pour mixture evenly over chicken breasts in crockpot. Cook on high for 4 hours or low for 8 hours. My crockpot tends to cook much faster than needed, so halfway through I turned it down and, eventually, just put it on warm.
Approximately 10 minutes before serving, shred the chicken. To thicken and blend the sauce in the crock pot, add the flour and water. Serve over rice and garnish with sesame seeds. A wonderful weeknight dinner!