March 2008 Newsletter

Jambalaya
1 can (14 ½ ounces) diced tomatoes, undrained

1 can (14 ½ ounces) beef or chicken broth

1 can (6 ounces) tomato sauce

2 medium green peppers, chopped

1 medium onion, chopped

3 celery ribs, chopped

5 garlic cloves, minced

3 teaspoons dried parsley-flakes

2 teaspoons dried basil

1 ½ teaspoons dried oregano

1 ¼ teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon hot pepper sauce1 pound boneless skinless chicken breasts, cut into 1-inch cubes.

1 pound smoked sausage, halved and cut in ¼ -inch slices 

½ pound uncooked medium shrimp, peeled and deveined

Hot cooked rice.

In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings.  Stir in chicken and sausage.

Cover and cook on low for 4 hours or until chicken is tender.  Stir in shrimp.  Cover and cook 15 -30 minutes longer or until the shrimp turn pink.  Serve with rice.  Yield: 11 servings

 

I also came across a decadent chocolate cake recipe on the internet.  Go to the Today Show webpage and search for “the most clicked on chocolate cake recipe”.  It is divine!

 

8 May 2008 | Recipes | Comments