Wild Mushroom, Rosemary, and Hazelnut Dressing

I am a huge fan of dressing … any time of year.  To me, a good dressing is one of the ultimate comfort foods.

This dressing gets a modern … and flavorful … spin with the use of a crusty artisan rosemary bread as the base. It is delicious with turkey but also pairs nicely with red meat.

If serving this at the holidays or for a dinner party, take advantage of the many steps that can be done in advance. You can toast the bread a day or two ahead and store the cooled croutons in a resealable plastic bag. The hazelnuts can be toasted several days ahead as well. The mushrooms and onions can be cleaned and cut the day ahead and stored separately in the fridge. Then the day you plan to serve the dish, all you have to do is assemble the ingredients and pop your casserole dish into the oven.

Enjoy!

Wild Mushroom, Rosemary, and Hazelnut Dressing

6 tablespoons unsalted butter, plus extra to grease the baking dish
1 1-pound loaf rosemary bread, cut into 1/2-inch cubes (about 8 cups)
8 ounces button mushrooms, cleaned, trimmed, and thinly sliced (about 2 cups)
3/4 pound fresh shitake mushrooms, stemmed and quartered (about 2 cups)
1/2 cup finely diced yellow onion (1 small onion)
2 cloves garlic, minced
2 1/2 teaspoons dried rosemary
Kosher salt and freshly ground black pepper
1 cup dry white wine
2 cups hazelnuts, toasted, skins removed, and coarsely chopped
2 cups chicken stock
2 large eggs, lightly beaten

Preheat the oven to 350 degrees. Lightly grease a 9- x 13-inch baking dish with butter and set aside.

Place the bread on a rimmed baking sheet and bake in the middle of the oven until the bread is toasted dry and lightly browned, about 15 minutes. Set aside to cool.

In a large saucepan over medium-high heat, melt the butter. Add the button mushrooms, shitake mushrooms, and onion and cook, stirring occasionally, until soft and lightly browned, about 6 to 8 minutes. Add the garlic and rosemary and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper to taste. Add the white wine and over high heat, bring to a boil. Reduce the heat to medium-low and simmer, stirring with a wooden spoon to scrape the brown bits on the bottom of the pan, until the liquid is almost evaporated, about 4 minutes. Transfer the mixture to a large mixing bowl. Add the bread and hazelnuts, and toss to combine.

In a medium mixing bowl, whisk together the stock and eggs. Add to the bread mixture and toss to evenly coat.

Transfer the dressing to the prepared baking dish. Bake, loosely covered with foil, until set and warmed through, about 30 minutes. Remove the foil and bake until the top is browned, about 15 minutes. Serve warm.

Serves 6 to 8.

From: Simply Suppers by Jennifer Chandler

 

Chicken with Creamy Dijon Herb Sauce

I am always looking for recipes that are easy to prepare and are dishes that my whole family will love.  This recipe that I found at www.Frenchs.com fits that bill.  And as an added bonus, all the ingredients are ones that I always have in my pantry!

Enjoy!

Chicken with Creamy Dijon Herb Sauce

1/2 cup chicken broth
6 tablespoons French’s® Dijon Mustard
1/3 cup cream cheese spread, softened
1 tablespoon minced herbs (parsley, basil, or chives)
1 tablespoon olive oil
4 (6 oz.) boneless skinless chicken breasts
1 teaspoon minced garlic

In a small bowl mix the broth, mustard, cream cheese, and herbs until well blended; set aside.

Cook the chicken in hot oil in nonstick skillet until browned on both sides, about 15 minutes.

Stir in the mustard sauce and garlic. Simmer over medium heat until the sauce thickens slightly and flavors are blended, about 3 to 5 minutes.

Serves 4.

Cooking Tip: Substitute 2 tablespoons prepared pesto sauce for the herbs.

Oven Bake: Mix the sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.

Vegetable Beef Soup

I love soup.

On a cold day, not much else can warm you in the same way.

Vegetable Beef soup is one of my favorite one-dish meals.  It’s chockfull of vegetables, hearty thanks to the beef, and totally satisfying.

It’s also super easy to make.

You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.  In addition to no chopping, there no need to thaw the frozen vegetables. They will thaw as they cook.

As an added bonus, did you know that some products in the frozen food section may even be healthier than the fresh variety? Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

I always have several containers of this soup in my freezer.  It is my healthy “go-to” meal when I don’t have time to cook.  Think it may become the same for you!

Enjoy!

Vegetable Beef Soup
From Simply Suppers by Jennifer Chandler

1 pound beef chuck roast or stew meat, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
1 can (28-ounce) diced tomatoes with juice
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup frozen peas
1 cup frozen cut green beans
1 cup frozen corn kernels
1 cup frozen lima beans
1 cup peeled and diced carrots
6 cups chicken stock

Pat the meat dry with a paper towel and generously season with salt and pepper. In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the meat to a plate and reserve. Drain all but about 1 tablespoon of fat from the pot.

Reduce the heat to medium. Add the onions and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes, basil, thyme, and oregano. Season with salt and pepper to taste. Add the reserved meat, peas, green beans, corn, lima beans, carrots, and chicken stock. Stir to combine. Over high heat, bring the soup to a boil. Reduce the heat to medium-low and simmer, covered, until the flavors have melded, about 45 minutes. Adjust the seasonings as needed. Serve hot.

Cooking Tip: You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.

Some products in the frozen food section may even be healthier than the fresh variety. Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

Time-Saving Tip: No need to thaw the frozen vegetables. They will thaw as they cook.

Freezes well.

 

 

 

Creamy Tomato Soup

A steamy bowl of creamy tomato soup and a warm grilled cheese sandwich is a marriage made in heaven.  Nothing can satisfy me more on a cold, wintery day.

But you know, it is amazing to me how different tomato soup recipes can be.

For years I used a recipe that called for roasted Roma tomatoes as the base of the soup.  Supposedly, roasting the tomatoes intensified the tomato flavor of the soup.

Then one day, I was craving a bowl of tomato soup but only had canned tomatoes. I decided to give it a try with the ingredients I had on hand.  And guess what?!  It was just as delicious.  When you think about it, it makes since.  Canned tomatoes are picked and then canned at the peak of ripeness. The reason for roasting was to transform those bland winter tomatoes into tasty summer ones.

So glad I experimented with what was in my pantry.  Now I can make one of my favorite soups in 45 minutes less time than I did before! And now you can too!

Enjoy!

Creamy Tomato Soup
From Simply Suppers by Jennifer Chandler

2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28-ounce) whole tomatoes with juice
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 tablespoon granulated sugar
4 cups chicken stock
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, and red pepper flakes, and cook, stirring, until the onions are soft, about 5 minutes.

Add the whole tomatoes, breaking them up with a spoon or fork. Add the oregano, thyme, and sugar and stir to combine. Pour in the chicken stock and stir to combine. Over high heat, bring the mixture to a boil. Lower the heat to medium-low and simmer uncovered until the tomatoes have softened and the soup has thickened, about 30 minutes.

Using an immersion blender, carefully puree the soup until smooth. Whisk in the heavy cream and season with salt and pepper to taste. Serve hot.

Serves 4 to 6.

Cooking Tip: If you don’t have an immersion blender, you can easily puree this soup in a counter-top blender. Whenever pureeing hot liquid in a blender, remove the heat cap in the lid and cover with a towel to prevent the mixture from exploding all over you and your kitchen. Work in batches, only filling the blender half full. Also be sure to hold the lid down tightly while pureeing.

The granulated sugar in this recipe helps balance the acidity of the canned tomatoes.

Freezes well.

 

Cornbread and Sausage Stuffing

Being from New Orleans, I grew up eating Oyster Dressing every holiday.  I didn’t know anything else existed.

Then fast forward a few years (well, maybe more than a few!) and I have a daughter with severe seafood allergies.  Gone are my days of turkeys stuffed with a luscious, rich oyster dressing.

So back to the drawing board, or stove-top, I was forced to go to come up with a new stuffing for my holiday table.

I have a few that I like but this cornbread and sausage stuffing is consistently a favorite with everyone at my table.

Cornbread stuffing is a Southern classic. The addition of the country-style pork sausage gives it a mild kick… just enough for the grown-up palates but not too much for the kids at the table.

You can make your own cornbread (I love mine made in a gold ole Lodge cast iron skillet) … or you can cheat and use store bought.  (I have to confess it is pretty good made with a store-bought jalapeno cornbread!)

You’ll enjoy it so much, serve it as a side dish year-round or make a smaller batch to use as a stuffing for pork chops.

Enjoy!

Cornbread and Sausage Stuffing
From Simply Suppers by Jennifer Chandler

Unsalted butter to grease the baking dish
1 8-inch pan prepared cornbread, cut into 3/4-inch cubes (about 8 cups)
1 tablespoon olive oil
1 pound country-style fresh pork sausage, crumbled
1 cup finely diced yellow onion (about 1 large onion)
1 cup finely sliced celery (about 3 ribs)
2 cups chicken stock
3 large eggs
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. Grease a 9- x 13-inch casserole dish with butter and set aside. Place the cornbread in a large mixing bowl and set aside.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the sausage and cook, breaking up the meat with a wooden spoon, until the meat is browned and cooked through, about 8 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained sausage to the cornbread mixing bowl.

Drain all but about 1 tablespoon of fat from the skillet. Reduce the heat to medium. Add the onion and celery. Cook, stirring occasionally, until soft, about 4 minutes. Transfer the cooked vegetables to the cornbread mixture. Toss to combine.

In a medium mixing bowl whisk together the chicken stock and eggs. Add to the cornbread mixture and toss to evenly coat. Season with salt and pepper to taste.

Transfer the stuffing to the prepared casserole dish. Bake, loosely covered with foil, until set and warmed through, about 30 minutes. Remove the foil and bake until the top is browned, about 15 minutes. Serve warm.

Serves 8 to 10.

Cooking Tip: You can either make your own cornbread or pick up an already prepared pan at your local market.

Freezes well.

 

Cheddar-Pecan Green Bean Casserole

Did you know it’s the 55^th anniversary of the Green Bean Casserole?!

It’s an iconic dish that most Americans expect on their holiday table.

Originally made with canned green beans and condensed cream of mushroom soup, I took the basic elements of this classic dish and gave it a fresher, modern spin.

First, I substituted tender Haricots Verts for the canned green beans.

What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.

Next, instead of using canned soup as my sauce, I made a quick cream sauce and flavored it with some shredded sharp white cheddar cheese.  (Isn’t everything made better with cheese?!)

Lastly, I tossed chopped pecans and panko bread crumbs with the classic French’s French Fried Onions for a crunchy topping that makes the dish in my opinion.

This homemade version of the classic canned soup green bean dish is sure to become a favorite at your house. The haricots verts, pecans, and the touch of sharp cheddar in the sauce elevate this dish to new heights.  It’s so good you’ll serve it year round!

Enjoy!

Cheddar-Pecan Green Bean Casserole
From Simply Suppers by Jennifer Chandler

4 tablespoons unsalted butter, plus extra to grease the baking dish
1 1/2 pounds fresh or frozen haricots verts, trimmed
8 ounces button mushrooms, trimmed and thinly sliced
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup shredded sharp white cheddar cheese
Kosher salt and freshly ground black pepper
3/4 cup French’s French fried onions
1/4 cup panko bread crumbs
1/4 cup chopped pecans

Preheat the oven to 395 degrees. Lightly grease a 9- x 13-inch casserole dish with butter and set aside.

Over high heat, bring a large pot of salted water to a boil. Add the beans and cook until just tender, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes. Add the garlic and nutmeg and cook until fragrant, about 2 minutes. Sprinkle the flour over the mushrooms and stir to combine. Slowly stir in the broth and heavy cream. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens, about 8 minutes. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste. Add the green beans and stir until well coated. Spoon the mixture into the prepared pan.

In a medium mixing bowl toss together the French fried onions, bread crumbs, and pecans. In a small saucepan, melt the remaining 2 tablespoons of butter. Stir the melted butter into the onion mixture. Sprinkle the topping evenly over the green beans. Transfer to the oven and bake until golden and bubbly, about 10 to 12 minutes.

Cooking Tip: What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.  American green beans, fresh or frozen, are an acceptable substitute.

 

 

 

Boeuf Bourguignon

If you’ve seen the movie Julie & Julia, you know that Julia Child’s rendition of this classic French dish is what got her first book deal.  When her soon-to-be-editor, tested this recipe from Julia’s Mastering the Art of French Cooking manuscript, she new she had found something special. The rest is history.

Boeuf Bourguignon (which translates into Beef Burgundy – as in the wine) is basically just a beef stew in a red wine sauce.  Slow cooking a normally tough cut transforms the beef into a delicious fork-tender delight. Serve on it’s on , over rice, or with potatoes.

This version is from the kitchen of another talented chef, my sister Susan.

Enjoy!

Boeuf Bourguignon

4 pounds boneless beef chuck roast, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
5 slices bacon, cut into 1/2-inch pieces
1 cup finely diced yellow onion (1 large onion)
1 1/2 cups finely diced carrots (about 5 small carrots)
6 sprigs fresh thyme
3 bay leaves
3 cloves garlic, minced
1 can (14.5-ounce) whole tomatoes with juice
1 bottle (750 ml) good red wine (preferably Pinot Noir or Burgundy)
2 cups chicken stock
2 tablespoons unsalted butter
2 cups fresh button mushrooms, trimmed and quartered
1 1/2 cups frozen small whole white pearl onions

Preheat the oven to 250 degrees.

Pat the beef dry with paper towels and generously season with salt and pepper. In a large Dutch oven or stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In 2 batches as to not over-crowd the pot, cook the meat until nicely browned on all sides, about 8 minutes per batch. Transfer the meat to a plate.

Drain all but 1 tablespoon of fat from the pot. Add the bacon and cook over medium heat until crispy and the fat has rendered, about 3 to 4 minutes. Add the onion, carrots, thyme, bay leaves, and garlic. Cook, stirring, until the onions are soft, about 5 minutes. 

Add the tomatoes, red wine, and chicken stock and stir to combine. Return the beef to the pot. Season to taste with salt and pepper. Bring the mixture to a boil, cover and place in the oven. Cook until the beef is fork tender, about 2 hours. Remove from the oven and place on the stove. Discard the bay leaves.

In a medium skillet over medium-high heat, melt the butter. Add the mushrooms and sauté until softened and golden, about 4 minutes. Add the cooked mushrooms and frozen onions to the stew. Bring the stew back to a boil and adjust seasonings as needed. Serve hot.

Serves 6.

Time Saving Tip: You can use fresh pearl onions in this recipe, but they need to be peeled and cooked first. Frozen onions are equally delicious and save you 15 to 20 minutes of preparation time.

Do Ahead: This stew can be made a day or two in advance. In fact, I think it may be even better the second day. Just reheat the stew on your stove top over medium-low heat.

Freezes Well.

White Bean Chicken Chili

With most of the country in a deep freeze, we all need something warm and satisfying when we sit down to the dinner table.  This easy-to-make Chili fits that tall order.

This hearty soup was a favorite at my restaurant Cheffie’s Market and More.  We sold out of it every time we put it on the menu.

Most people think that dishes served at a restaurant are too complicated to make it home.  Well, the truth be told, many dishes are easier than you think.  And this one is no exception.  Other than chopping up the onion and poblano pepper…the only other prep-work involves opening a few cans and shredding that rotisserie chicken the grocery so nicely cooked for you.

You can serve this tasty chili on its own or garnish it with your favorite Tex-Mex toppings. I like to add sour cream, cilantro, and diced jalapenos. For a little more kick, add a few dashes of hot sauce.  For a vegetarian chili, just omit the chicken and substitute vegetable stock.

Stay warm! Enjoy!

White Bean Chicken Chili

1 tablespoon olive oil
1/2 cup small-diced yellow onion (1 small onion)
1/3 cup seeded and small-diced poblano pepper (1/2 pepper)
1 can (4.5-ounce) diced green chilies
2 cups shredded cooked chicken
4 cans (15-ounce) cannellini beans (do not drain or rinse)
1 tablespoon dried thyme
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock
Sour cream, sliced jalapenos and fresh cilantro, optional garnishes

In a large stockpot over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Add the onion and poblano pepper and sauté until soft, about 10 minutes. Add the green chilies and sauté for 1 minute more. Stir in the chicken and the beans. Season with the thyme, cumin, salt, and pepper.

Cover the mixture with the chicken stock, bring to a boil, and simmer uncovered for 35 to 40 minutes. (Stir frequently to keep the solids from burning on the bottom.) Season to taste with salt and pepper.

Serve hot, garnished with a dollop of sour cream, diced jalapenos, and fresh cilantro if desired.

Serves 6.

Cooking Tip: A flavorful staple of Mexican cuisine, poblano peppers are chile peppers that are spicy but not extremely fiery. They look similar to bell peppers in shape but they are much darker green. Most markets now carry fresh poblanos but if you cannot find them at your neighborhood store, just substitute bell peppers if you prefer a milder chili or jalapenos if your prefer more heat.

Freezes well.

Shrimp, Chicken, & Sausage Jambalaya

“Jambalaya and a crawfish pie and filé gumbo…son of a gun, we’ll have big fun on the bayou.” So goes the refrain of the famous song “Jambalaya” by Hank Williams Sr.

Leave it to the folks in Louisiana to make a catchy tune about food their anthem. No where else in the country is food such an integral part of the culture. One only has to mention the city New Orleans and good times and great food come to mind.

South Louisianans have a love and a passion for good food. Their cuisine is unique because, as a whole, it has a much bigger flavor than what you get in the rest of the United States.

For those not born and raised in Louisiana, what we consider “Cajun” food for the most part is technically “Creole” cooking. The French who settled in Southern Louisiana in the early 1700s adapted their own outstanding culinary techniques to the abundant herbs, seafood, games, meat, vegetables and fruits of the region. Eventually their cooking style was infused with spiciness from the Spanish settlers and African slaves’ use of herbs. This mélange of styles became known as Creole cookery.

Native Louisianans differentiate between Creole cooking and Cajun cooking based on the use of rouxs and spices. Creole cooking is based on French techniques with less emphasis on roux than Cajun cooking.  The herbs of choice are oregano, basil, thyme and bay leaf. Also, almost every dish has celery, parsley, onions and bell peppers in its list of ingredients. Cajun cooking on the other hand is heavily dependant on the use of rouxs. It uses the same herbs and vegetables as Creole cooking but often adds the spice of cayenne or Tabasco.

Creole cooking is most attributed to New Orleans whereas Cajun food is most identified with towns such as Lafayette and Ville Platte in Southwest Louisiana.

The Creole version of “dirty rice,” jambalaya is best enjoyed simply with a loaf of crusty French bread. My recipe include shrimp, chicken, and sausage…but you can omit easily omit the shrimp if someone at your table has an allergy.

Enjoy! 

Shrimp, Chicken, and Sausage Jambalaya

3 skinless, boneless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound Andouille sausage, diced
1/2 cup small-diced yellow onion (1 small onion)
1/2 cup seeded and small-diced green bell pepper (1 pepper)
1/4 cup finely diced celery (2 ribs)
6 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
3 bay leaves
1 can (15-ounce) tomato sauce
4 cups chicken stock
3 cups white rice
1/4 cup chopped parsley
1 pound medium shrimp, peeled and de-veined 

Season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Sauté the chicken, stirring occasionally, until nicely browned, about 5 minutes. Transfer the chicken to a plate and then, in the same pot, sauté the sausage until browned. Transfer the sausage to the plate with the chicken. Drain all but about 1 tablespoon of fat from the pot.

To the pot, add the onion, bell pepper, and celery and sauté until soft, about 10 minutes. (Stir often so that everything cooks evenly.) Add the garlic, oregano, thyme, and bay leaves and sauté until the mixture is cooked down, about 5 minutes more. Season to taste with salt and pepper.

While the vegetable mixture is cooking, combine the tomato sauce and chicken stock in a separate pot and bring to a simmer.

Add the rice to the vegetable mixture and sauté for about 3 minutes. Return the meats to the pot and stir to combine. Continuously stirring to combine, slowly pour the tomato and stock mixture into the jambalaya. Stir in the chopped parsley.

Bring the jambalaya to a boil, cover, and simmer over medium heat for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn off the heat and fold in the shrimp.  Let everything continue to cook in the hot covered pot for an additional 10 minutes. Serve warm. 

Serves 6 to 8.

Cooking Tip: Andouille sausage is a smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya. If you can’t easily find it in you local grocery, Chorizo is an acceptable substitute.

Chicken, Shrimp, and Sausage Jambalaya

Serves 6 to 8

3 skinless, boneless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound Andouille sausage, diced
1 large yellow onion, finely diced
1 green bell pepper, finely diced
2 ribs of celery, finely diced
6 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
3 bay leaves
1 15-ounce can tomato sauce
4 cups chicken stock
3 cups white rice
¼ cup chopped parsley
1 pound medium shrimp, peeled and de-veined

Season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium–high heat, warm the oil until a few droplets of water sizzle in the pot.  Sauté the chicken, stirring occasionally, until nicely browned, about 5 minutes.  Transfer the chicken to a plate and then, in the same pot, sauté the sausage until browned.   Transfer the sausage to the plate with the chicken.  Drain all but about 1 tablespoon of fat from the pot.

To the pot, add the onion, bell pepper and celery and sauté until soft, about 10 minutes. (Stir often so that everything cooks evenly.) Add the garlic, oregano, thyme and bay leaves and sauté until the mixture is cooked down, about 5 minutes more. Season to taste with salt and pepper.

While the vegetable mixture is cooking, combine the tomato sauce and chicken stock in a separate pot and bring to a simmer.

Add the rice to the vegetable mixture and sauté for about 3 minutes. Return the meats to the pot and stir to combine.  Continuously stirring to combine, slowly pour the tomato and stock mixture into the jambalaya.  Stir in the chopped parsley.

Bring the jambalaya to a boil, cover and simmer over medium heat for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn off the heat and fold in the shrimp.  Let everything continue to cook in the hot covered pot for an additional 10 minutes.  Serve warm. 

Cooking Tip: Andouille sausage is a smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.  If you can’t easily find it in you local grocery, Chorizo is an acceptable substitute.