It’s time for Pass the Cookbook Club founded by Kita from Pass the Sushi. It’s an opportunity for us to use those cookbooks that are gathering dust on our shelves. Each month, a member of the group chooses a three recipes from a cookbook they own and shares them with the group. We then make one, photograph it and post about it, either on a blog or on the Facebook group to which we all belong. This month’s cookbook was Cooking Up a Storm.I actually reviewed this book here on the blog a couple of years ago. It’s a fabulous cookbook put together after Hurricane Katrina hit New Orleans. Folks started writing into the Times-Picayune newspaper asking for recipes they had cut out from the paper, but had lost during the storm. After a while, a whole network of recipe swapping was formed and it resulted in the publication of this book.
Anyway, I have my own set of recipes copied out of the book, but I was happy to choose from the three options for this month’s challenge: Chicken and Sausage Jambalaya, Crawfish in Saffron Cream, or Bananas Foster Pie. I opted for the easiest recipe: Jambalaya. I have been planning on making a jambalaya since we moved to the South in 2011, but it’s been rotting on my to-do list. Finally, I got it done and it was a huge hit.
Frugal Tip: Keep 10oz cans of chicken breast in your pantry for quick weeknight dinners. They often go on sale. In fact, I picked up some in a BOGO sale this month for less than $1 per can. Add them to casseroles, sandwiches or soup and shave off about 15-20 minutes of prep and cooking time.
- 2 tbs vegetable oil
- 1 10oz can chicken breast, fluffed
- 1 ½ tsp Cajun seasoning like Slap Ya Mama
- 12 oz smoked sausage, sliced ¼” thick
- 1 ½ cups chopped yellow onion
- 1 cup chopped red pepper
- 1 cup chopped celery
- 4 cups chicken broth
- 1 tbs tomato paste
- 2 tsp dried parsley
- 1 ½ cups rice
- Heat the oil in a large heavy pot, such as a Dutch oven.
- Add the chicken, sausage and Cajun seasoning.
- Cook, stirring, for 2 minutes.
- Add the onions, peppers, and celery and cook, stirring, until softened and golden, about 5 to 6 minutes.
- Add the broth, tomato paste, and parsley.
- Stir and bring to a boil.
- Add the rice, cover the pot, and reduce the heat to simmer.
- Cook until the rice is soft, 15 to 20 minutes.
- Fluff the mixture with fork before serving.
To make this gluten free, make sure your smoked sausage is gf.