We were going to go to The Lobster Roll but when we finally got there(traffic bumper to bumper) the parking lot was packed and couldn't find a spot. Divingabe was annoyed thus headed to favorite pizza spot where we picked up a calamari pie.
I wanted to make something special for his birthday and he loves very spicy food. I made Chicken and Sausage Jambalaya
and Zucchini Corn Muffins. This was a pre and will be post birthday dinner. Nothing like stretching one of his favorites!
Chicken and Sausage Jambalaya
12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 poundandouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 1/2poundsonions, chopped (4 to 5 cups)
2large celery stalks, chopped
18- to 10-ounce red bell pepper, coarsely chopped
18- to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon(or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cupsbeef broth
3 cups(19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Corn muffins always go well with jambalaya. I had zucchini left over and also wanted to try a new recipe.
They were good, I like a sweeter muffin but this went well with this dish
1 medium zucchini (about 10 ounces)
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup buttermilk
- Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan; set aside.Trim the ends off the zucchini and thinly slice 3 to 5 rounds from one end of the zucchini and reserve for garnish. Shred the remaining zucchini, toss with 1 tablespoon of granulated sugar and place in a colander. Allow to drain for 30 minutes, then gather it in a clean kitchen towel and squeeze out any excess water.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the butter, eggs and buttermilk. Gently stir the zucchini into the butter mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain. Pour the batter into the prepared loaf pan and top with the reserved zucchini slices.
- Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.