Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Monday, October 31, 2011

Happy Halloween! Let's make it spicy!

Happy Halloween Everyone!  Tonight is the night of ghouls and goblins wisping up to your door to give you a big BOOO! If you are lucky enough to be home for all those Trick or Treaters coming to your door or if you like to have a casual but festive gathering, I have some yummy treats for you!  There is nothing like a hot bowl of Jambalaya with some jalapeno cornbread...ohhh soooo good!  Serve it up with some hot mulled cider or even hot chocolate for the cold fall evening.  I was inspired to make this dish after going to a baby shower a couple of weeks ago.  I just had to have more!  I have never made Jambalaya before so I went on a search of recipes.  I found one from Emeril Lagasse and made some adaptations to make the recipe my own.  It was a success!  I was so excited and it makes enough for a crowd when done in my 6Qt crock pot.

Northern Jambalaya

2lbs chicken kielbasa chopped into bite size pieces
1lb pork sausage
1 onion chopped
1 cup chopped celery
1 cup chopped green pepper, yellow pepper, orange or red pepper
3 cups white rice
4 cups chicken broth
2 cups water
1 cup white wine
1tbsp plus 1 tsp Creole seasoning
olive oil to coat your skillet
6 dashes hot Tabasco sauce (optional)

In large hot skillet brown sausage chopping into pieces as you cook so it is crumbles.  When cooked add chicken sausage and let brown, add 1 tsp of the Creole seasoning and stir around.  When this is done add to your crock pot.  To the same skillet add some olive oil to coat your skillet let heat for a minute then add your vegetables and 1tbsp of Creole seasoning.  Cook until caramelized and add to the crock pot.  Now add your wine to the skillet and let cook for about 3 mins stirring around to pull up any leftover tastiness left in your pan.  Add to your crock pot.  To your crock pot add your rice.  Stir your rice around and let it get coated.  Then add your broth and water. Add your 6 dashes of Tabasco sauce.  Cover and cook for 4 hours on high heat.  Mine was actually done in 3 hours but crock pots can vary depending on how old or depth.  The addition of Tabasco did not make it too hot but gave it a definite depth and just enough to help clear a stuffed up nose :)  We loved it and we hope you will enjoy it as well!

Jalapeno Cornbread

2 1/2 cups White Lily Self Rising Cornbread Mix (or whatever brand you prefer)
1 1/2 cups milk or buttermilk
1/4 cups vegetable oil
1 12 oz  can Del Monte Summer Corn
1 egg
2 tbsp honey of your choice (I prefer raw honey)
1 tbsp chopped dried jalapenos
1 large spoonful of bacon grease if available

Preheat your oven to 425 degrees.  I use a well seasoned 10 inch cast iron skillet.  Let it preheat in the oven.  Add your bacon grease to your skillet while in the oven.  Mix together the rest of your ingredients.  Add to your hot skillet once oven is preheated.  Bake for 25-30mins or until golden and solid on top.  Serve hot with butter and honey!  Tastes wonderful crumble up in the bottom of the bowl covered with Jambalaya...woooweeee yummmy!!!


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