Jambalaya

After taking a break from food blogging for awhile, this is a big one to come back with. Brian and I had never really had Jambalaya but I had seen Ina Garten prepare it on her show, Barefoot Contessa, and it looked amazing.I followed the recipe fairly closely with a few adaptations such as I omitted the shrimp (mainly because we don't eat shrimp.) I upped the veggies a bit and the fresh herbs, and I substituted canned tomatoes for convenience.

There was a lot of chopping involved so plan timewise for that, or have someone in the kitchen helping you. Other than that the process was very easy and this recipe makes quite a bit I will say! We each had a good portion and there was easily leftovers for the week afterwards. I may try and freeze some of this though. However, this was the perfect excuse to break out the LeCreuset Ivory beauty thats been hiding in the closet for a few months



Jambalaya (Adapted from Barefoot Contessa)

1 tablespoon olive oil
1 pound sausage, such as kielbasa or Andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 14.5 oz can diced fire roasted tomatoes (drain a little bit of the liquid off)
3 garlic cloves, minced
2 jalapeno peppers
2 teaspoons diced fresh oregano
2 teaspoon diced fresh thyme
3 tablespoons tomato paste
6 cups chicken stock, I used boxed
3 cups long grain rice, rinsed if needed
3 bay leaves
1 teaspoon freshly ground black pepper
6-8 dashes Tabasco (optional)
½ cup chopped scallions divided (optional)
¾ cup chopped fresh parsley, divided (optional)


Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.

Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.

Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and Tabasco. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.

Add ¼ cup of the scallions and ¼ cup of the parsley if using. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining ¼ cup scallions and ½ cup parsley if using, and a dash of Tabasco, if desired.

Toasted Orzo Kielbasa Soup

While Rachel Rays original version looked appealing, I felt this version would be a little tastier ;) not that there was anything with the original, I feel a little 'chickened out' lately and needed a little change. It's prime soup season around my house, and this one I think is a keeper.

Toasted Orzo Kielbasa Soup (inspired by Rachel Ray)


6 cups chicken stock
1 whole bulb of garlic, peeled and top removed
1 package kielbasa, diced
3 Tbsp butter

1 cup orzo pasta

2 Tbsp extra virgin olive oil

1 large carrot, peeled and chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 shallots, finely chopped

2 cloves garlic, finely chopped

salt and pepper

1/4 cup chopped flat-leaf parsley

In a medium sauce pan, bring the chicken stock to a simmer. Peel the whole clove of garlic of any excess paper, and slice the top of the bulb off so the garlic is partially exposed. Drop the whole clove of garlic in with the simmering stock while you prepare the rest of the soup. Allow to simmer a minimum of 15-20 minutes.

Heat a stock pot or dutch oven over medium heat and add the 3 Tbsp of butter and allow to melt. Add the orzo and cook, stirring until well toasted. Transfer to a plate.

Return stock pot to heat and add the extra virgin olive oil to the pan. Add the carrots, peppers, garlic, shallots, and season with salt and fresh cracked pepper. Add the diced kielbasa to the pot at this point. Stir occasionally until vegetables are softened. Return the orzo to the pot.

Remove the garlic from the simmering chicken stock and discard the garlic. Add the chicken stock to the orzo, vegetables, and kielbasa. Stir occasionally, bring the soup to a boil and cook until the orzo is tender.

Add the chopped parsley for garnish and serve immediately.

Potato Leek Kielbasa Soup

Potato Leek soup has always been a favorite in this house and now it has gotten even better with the addition of kielbasa.

Leek, Potato and Kielbasa Soup (Recipe from Gourmet Magazine via Food Network Website)

1/2 teaspoon fennel seed, lightly crushed (we like a lot of fennel so I use about a Tbsp. or more) 2 tablespoons unsalted butter

2 cups sliced leeks, white part only, rinsed and drained

5 cups chicken stock
2 lbs small red potatoes, peeled and largely diced

1 pound kielbasa, diced

1/4 cup heavy cream

1/2 cup thinly sliced arugula, optional

1/4 cup finely diced red bell pepper, for garnish, optional

Directions

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2 to 3 minutes.

In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.

Before serving stir in the arugula. Garnish with red bell pepper.