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Category Archives: Pork

Jambalaya

Awhile back, my husband got enthralled with the show “Swamp People” awhile back. I would occasionally peer over to see what it was he was so interested in, but mostly I just let him tell me about it. Apparently, sometimes the “swamp people” would also cook things. One episode, they must have referred to “Jambalaya” or something, because Tom started asking about it. I explained how it’s a Cajun dish and it generally has shrimp and beef and chicken and rice in it with a nice smattering of vegetables. Ever since that day, it’s come up in conversation now and again with Tom always being curious how it tasted. On a whim, he requested to make jambalaya today. Well, I don’t usually keep frozen shrimp on hand or fresh for that matter, so I made a jambalaya without it. Let me tell you though, it turned out beautiful! Tom loved it so much, he had three bowl-fulls! 

 

  • 2 c uncooked rice
  • 4 c water
  • 1/8 c turmeric
  • 1 tbs olive oil
  • 2 lbs boiled chicken
  • 1 lb boiled sausage (mild or hot)
  • 2 medium onions, diced
  • 4 ribs celery, chopped
  • 1 bay leaf
  • cayenne pepper
  • 1/3 c flour
  • 14 oz. diced tomatoes
  • 2 cups homemade chicken stock
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp Worcestershire sauce
  • 1 tsp thyme
In a medium pot, fill halfway with water, and bring to a boil. Add chicken, and let boil. In another medium pot, fill with water and bring sausage to a boil. In the meantime, dice onions and celery. When sausage is cooked thoroughly, remove from pot, and remove skin from sausage. Dice sausage. Set aside.
In a third pot, measure out four cups of water. Add 2 cups of white rice. Add turmeric. Bring to boil, and then reduce to a simmer.
Return to your boiling chicken, check for doneness and meat falling off the bone. Remove from boiling water, and debone chicken. Reserve chicken stock.
In a frying pan, brown the chicken and sausage in 1 tbs of olive oil. Add celery and onions, when onions become translucent, sprinkle with flour and cook two more minutes. Then, add diced tomatoes and juice, chicken stock, cumin, chili, cayenne, bay leaf and Worcestershire. Bring to a boil.
Ladle broth into a bowl and top with a scoop of rice. Enjoy!
 
15 Comments

Posted by on January 17, 2012 in Chicken, Main Dish, Meat, Onions, Pork, Rice, Vegetable

 

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Pork Steak and Peppers with Creamy Parsley Sauce

Thursdays one of my favorite days of the week, is the one day in the week that Tom *usually* is not working. For this reason, I normally like to make Thursday dinners extra special. My husband had been asking a lot about having one of his favorite dishes that I make- a sausage, pepper, and onion dish- something that I’ll have to tell you all about another time. I went to the store, all intent on getting some sausage, unfortunately the price was astronomical! Bummed at how to make this still work, I started trying to think of alternatives. Peppers and chicken, peppers and steak, but I doubted on the steak, because that price too was rather steep. And then I saw the pork steaks…. BEAUTIFUL marbling, along with a rich bright red color was all I needed to let me know that that was what I was taking home with me.

You could accompany this dish with rice, pasta, or potatoes. Tom is a huge fan of pasta, so I thought I would make him one of my signature pastas to go alongside this. Originally, I didn’t have a sauce of any kind to go with this dish, but watching Food Network has really gotten to me…so I decided to invent! I think it came out very well! My very first sauce!!! 🙂

Peppers:

  • 2 Red Bell Peppers
  • 3 Orange Bell Peppers
  • 2 Yellow Bell Peppers
  • 5 medium small onions or 2 large onions
  • 4 garlic cloves, finely chopped
  • Parsley chopped and for garnish
  • Italian Seasoning
  • Extra Virgin Olive Oil
  • Garlic Salt
  • Cayenne Pepper
  • Salt
  • Pepper

On a cutting board, slice and cut the red, orange, and yellow peppers into large chunks. Cut onions in half, and then each half in fourths. Add peppers and onions into a large pot. Lightly drizzle with olive oil. Season with Italian seasoning, Garlic Salt, Cayenne, and pepper. Slowly cook on medium heat, stirring frequently.

 

Pork Steak:

  • 4 thin sliced pork steaks, bone in
  • McCormick Garlic & Herb seasoning

Spear the pork steak with a fork or a sharp knife. Season with the Garlic and Herb Seasoning, massaging the herbs into the pierced openings of the pork. In a heated frying pan, sear one side until the blood starts to secreat through the bone and you have a nice tan color on one side. Flip and sear the other side. Lower heat if the meat is not finished to let it cook through.

 

Creamy Parsley Sauce:

  • ½ cup of cooked pepper/onion mixture
  • ½ cup coarsley chopped parsley
  • 2 heaping tablespoons sour cream
  • 1 tablespoon Extra virgin Olive Oil
  • Salt, Pepper
  • Italian Seasoning
  • Cayenne Pepper

In a food processor, blend pepper/onion mixture with parsley until very fine. Add olive oil and sour cream. Add seasonings to taste. Spoon onto plate in a desirable flourish.

 
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Posted by on October 28, 2011 in Creamy Parsley Sauce, Meat, Onions, Peppers, Pork, Sauces, Vegetable

 

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