Chicken and Sausage Jambalaya

I got this recipe about 8 years ago at the Texas State Fair.  Southern Living had a cooking show in the auditorium of The Hall of State building.  I was super excited because I love Southern living magazines and cookbooks....oh and website! 

This recipe has great flavor to it and is pretty easy to make.   You use a box of Zatarian's Jambalaya rice then I also add two bags of the plain rice that I cook then put in with the pot with

everything else. Even if the Zatarian's isn't done I still put the cooked rice in because it just gets so tender. 

If it seems to need more liquid add more chicken broth or water.  You want it to have enough liquid to cook the Zatarian's rice and in the end it will absorb all the liquid.  I think in the end I might use more than a can of chicken broth... just fyi

Goes well with cornbread!  You have to try this cornbread recipe I have on the blog!  You use bisquick, cornmeal, sugar, milk, eggs one of the best cornbread I have ever made!!  It also taste good the next day, for real!

Saute onion, green pepper (oops, I forgot green pepper) then add summer sausage

Cut chicken, I used 2 1/2 chicken breasts that I had baked the day before

Add Rotel

This little box really has some good flavor in it!

You can make your rice the regular way but I find this so easy to just boil the bag!  Now when I make spanish rice or etc I do it the regular way.

Boil your rice as directed on box or make your own rice

Once you add the rotel and chicken broth add the Zatarian's and stir

Add chicken and cover.  Add the other rice once it's done and let it simmer along with everything else

Chicken and Sausage Jambalaya

Look at all that flavor!

Chicken and Sausage Jambalaya

1 rotisserie whole chicken
1 pound smoked sausage, cut into 1/4-inch-thick slices or I prefer bite size
1 medium-size green bell pepper, chopped
1 small onion, chopped

1 garlic clove minced
2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
1 (14 1/2-ounce) can chicken broth
1 cup water
1 teaspoon garlic powder

1 box of Zatarain’s New Orleans Style Jambalaya mix

2 bags of cooked rice (equals 1 cup each when cooked)

Remove chicken from bones; cut chicken into bite-size pieces, and set aside.

Sauté bell pepper, onion and garlic for 3 to 5 minutes in a dutch oven over medium heat, then add sausage, stirring occasionally , another 5 minutes

 

Stir in Rotel, broth, 1 cup water, garlic powder, bring to a boil, stirring occasionally. Stir in chicken, box of Zatarian’s uncooked rice along with the 2 bags of cooked rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

Yield:  Makes 6 servings

If you don’t have Zatarain’s you may use 3 cups of uncooked rice and 1 tsp of Cajun seasoning to the boiling liquid then cover and let simmer for 30 minutes.

*I always use bag rice but if you don’t have any you may just add 1 cup (equals 2 cups when cooked) of uncooked rice along with the Zatarian’s.  I just think the cooked rice get’s tenderer and adds texture…

Pecan Pie Bars

I have had these before but I had never made them.  They truly are easy as pie to make!

First you make the curst which I didn’t get any pictures of because I forgot until I was putting them in the oven.  Basically it’s a shortbread crust and you just cut the butter into the dry ingredients until it resembles a crumb like texture.  Then you pour it into your prepared 9X13 pan and press down covering the bottom of pan.  Bake it for 20 minutes the pour the pie filling over crust baking it for 35 to 45 minutes or until set.

I used parchment paper but next time I will just lightly grease the pan like it says.  I had to peel off the paper since it's kinda sticky!  They still came out great and oh are they good!! 

I was thinking I could even cut them into bars and freeze part of them for later.

The crust is like shortbread and the filling is just like pecan pie!  Great combo!!

So delicious and perfect for the holiday's!!! 

I left the pecans whole but could chop them if you would like

Mix all the ingredients for the filling then add pecans

Pour over baked crust- I forgot to take pictures of the crust!  It's very easy to make!

Beautiful color!

These taste just like a pecan pie just in bars!

Pecan Pie Bars

3 cups flour

½ cup sugar

½ tsp salt

1 cup butter

4 eggs

1 ½ cups light corn syrup

¾ cups sugar

¾ cups light brown sugar

3 T butter, melted

1 ½  tsp vanilla

2 to 2 ½ cups pecans

Preheat oven to 350- lightly grease a 9X13 pan or use parchment paper

In a large bowl, stir together the flour,  ½ cup sugar and salt.  Cut in 1 cup of butter until mixture resembles coarse crumbs.  Sprinkle the mixture onto prepared pan and press firmly.

Bake for 20 minutes in a preheated oven

While crust is baking, prepare the filling.  In a large bowl mix together the eggs, corn syrup, white and brown sugar, butter and vanilla until smooth.  Stir in chopped pecans.  Spread filing over the crust as soon as it comes out of the oven. 

Bake for 35 to 45 minutes until it sets.  Don’t over cook just until it’s not giggly anymore

Mississippi Mud Cake

One day I was watching Martha Stewart and she had Matt Lewis on her show.  Matt has a cookbook out called Baked Explorations: Classic American Desserts Reinvented.  I don't have this cookbook but after I made this dessert twice I have decided I should look for it!

They were making this lovely dessert the day I watched and when you look at the dessert it seems like it would be complicated but it's really not!  It takes 4 steps and patience to let each layer set and chill.

I will say that I almost didn't do the pudding like they suggest but decided I would go ahead.  You basically add the egg yoke to the dry ingredients which causes it to become crumbly and pasty.  Once you start adding the milk it totally dissolves!  Then I was stirring and stirring thinking it probably won't thicken but just as it says once it started to boil within 30 secs it thickened right up!!!  I used 1/4 cup of regular cocoa and 1/4 cup of dark cocoa.  When I have used just the dark cocoa in the past the dark cocoa turned a grayish color so I didn't want that to happen.  I will say using both made a beautiful color and the flavor is so chocolaty!

I never really thought about how much I love Chocolate!  I have decided I LOVE Chocolate!

First off you take 1 package of Oreo cookies and put them in your food processor until you have fine crumbs.  You could also place cookies in a zip lock bag and pound them until they are fine crumbs.  transfer to a bowl and add melted butter. 

I just drizzled the butter into the food processor until it was well combined. 

Pour into a spring form pan.  I didn't spray my pan since it is nonstick and it came out fine.

This light on this picture didn't do the crumbs justice!  Bake for 10 minutes so it can set before you pour the cake batter into it.

  I used these chocolate bars on both the flour less cake and the pudding. 

Chop chocolate

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.  *Make sure you don't get any egg yoke in your egg whites or it won't work!!

Melt chocolate and butter, I actually melted it in the microwave even though I love my double boiler.  I stirred it every 15 to 20 seconds until it was totally melted and incorporated.

Add the rest of the ingredients as instructed below then fold in the egg whites

then pour into your baked cookie crust

Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

It will shrink down some after it cools

It seems weird and I wasn't sure if this would work but this made the best smooth pudding!  In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined.

The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly.

Sorry for the vapors...but you can see after it boils for 30 seconds it turns thick quickly!

Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

Stir pudding to loosen and pour on top of cake (after both have cooled for 3 hrs) Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold (open spring on pan) cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

Truly Delicious!

Beautiful and Delicious!

            Mississippi Mud Pie (Aka Muddy Mississippi Cake)

Ingredients

• For the Chocolate Cookie Crust
• Nonstick cooking spray
• 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
• 5 tablespoons unsalted butter, melted
•  
• For the Flourless Chocolate Cake
• 4 tablespoons (1/2 stick) unsalted butter
• 6 ounces good-quality dark chocolate (60 to 70 percent), chopped
• 2 tablespoons plus 1 teaspoon instant espresso powder
• 1/4 cup strong coffee, at room temperature
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• 6 large eggs, separated, at room temperature
• 1 cup sugar
•  
• For the Chocolate Pudding
• 3/4 cup sugar
• 1/2 cup dark unsweetened good-quality cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 1/2 cups whole milk
• 3 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3 ounces good-quality dark chocolate (60 to 70 percent)
•  
• For the Whipped Cream Topping
• 1 1/4 cups heavy cream
• 2 tablespoons granulated sugar

Directions

Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

Place cookies (whole cookie, cream and all) in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.

Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.

Make the Flourless Chocolate Cake: Increase oven temperature to 350 degrees.

Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.

Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

Make the Chocolate Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

Louisiana Cajun Pasta with Chicken

I had a lady once want me to make something she had at The Cheesecake Factory for a party she wanted me to cater.  She actually drove 30 miles to get this pasta to go so I could taste it!!  I googled and found a recipe but changed it up a little bit.

I made this pasta and Fettuccine Alfredo for her event.  I had several people order this pasta after they had it.  Also I catered another event for her about a month ago and made it again, several people called later to ask her if she had any leftovers and that if she did they would come in and get them!!  I guess they liked it!!

I am not a big "creamy" person but I do like the Fettuccine Alfredo recipe I have on here and this pasta because with the Alfredo it's more buttery then most I have tasted (or normally I won't even try it cause it looks to creamy).  This cajun pasta doesn't feel to creamy to me either, kinda weird because both have heavy cream.  This pasta absorbs alot of the cream and chicken broth.

I use Adams Cajun Seasoning and really like it!  I also use Lawry's garlic salt (with green lid) which if you have read any of my post it's my FAVORITE seasoning!

I have used different forms of chicken for this recipe, baked, rotisserie and the chicken recipe that is on here .  I really like to bake chicken breast (with bone in) in a Le Creuset french pot but you could use a dutch oven or something similar to Le Creuset that have a cast iron base coated with the porcelainn enamel.  Cast iron gives such a even heat then topped with the porcelain it allows for some good cooking!!  That chicken comes out soooo tender and it has such a roasted taste to it.  Here is my recipe for Simple Baked Chicken, I often will make the chicken the day before and then when you make this pasta it's ready!

So you have several options on making the chicken! 
Oh and this makes alot!!  About 6 to 8 servings

You can buy your mushrooms already sliced but they were almost $1.50 more so I thought I can just slice them myself! 

Chop peppers, red onion and garlic.  In a skillet saute peppers, red onion and mushrooms for about 4 to 5 mins then add garlic and crushed red pepper

Saute veggies

I added chicken then cream and chicken broth let it simmer for about 5 mintues then add parmesan cheese.  Toss in cooked bow tie pasta and let it absorb sauce for about 5 more mintues on low.

I used a little more mushrooms then it called for!  Very tasty pasta!!

Louisiana Cajun Chicken Pasta

Ingredients

• tablespoons vegetable oil
• 6 boneless skinless chicken breast halves (I have used 4 before but I use bone in chicken when I am baking it in the oven)  When I follow this I used skinless.....
• 3/4 cup breadcrumbs
• 1/4 cup parmesan cheese (grated)
• 1 cup milk
• 2 tablespoons flour

Or you can use baked chicken, grilled chicken or even use rotisserie chicken.  What I do most is bake the chicken in a Le Creuset French oven because it gives it a delicious roasted taste and it’s so tender!

Cajun Sauce

• 1 tablespoon butter
• 1 small yellow pepper or green pepper (chopped)
• 1 small red bell pepper (chopped)
• 3/4 small red onion (chopped)
• 3 whole garlic cloves (minced)
• 1 teaspoon crushed red pepper flakes
• 1 1/4 pints whipping cream  (I have even used just a pint more than once)
• 1 cup low sodium chicken broth  (I often use the broth from the chicken I baked)
• 1 cup grated Parmesan cheese
• 1 (12 ounce) package bow tie pasta
• 1 cup mushroom (sliced)
• Lawry’s Garlic Salt –season to taste
• Cajun seasoning – season to taste -I use Adams Cajun Seasoning

Directions:

Prep Time: 45 mins
Total Time: 1 3/4 hrs

1. Melt butter in large skillet over medium heat.
2.  Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crisp-tender, about 4 minute.
3.  Add garlic and crushed red pepper to skillet and saute 3 minutes.
4. Add whipping cream and chicken stock.
5.  Simmer until sauce re-heats and thickens slightly, about 5 minutes.
6.  Add 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
7.  Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
8.  Wash and drain chicken breasts.
9.  Pound until very thin (the thinner the chicken breasts the better).
10.  Mix breadcrumbs, flour, and Parmesan cheese together.
11.  Place milk in dish for dipping.
12.  Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
13.  Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
14.  Add more oil as needed.
15. Remove and drain chicken; keep warm.
16.  Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
17.  Drain and return to pot.
18.  Add sauce and toss to coat.
19. Place pasta with sauce on plate, and top with chicken breast.
20.  Serve, passing additional Parmesan separately.

*if you are using already baked chicken I chopped it in medium size pieces then I toss everything in the skillet pasta, chicken and all!