Jambalaya

The recent study released by Stanford that claims that organic food is not necessarily better for you is seriously flawed and should be taken with an organic grain of salt. The process, the data and the studies that the data were derived from were not conclusive and drawing this conclusion was dubious at best. The reporting has even been more fractured and salacious. If you want to read more about why the study was so flawed, here is a report from Consumer Reports that lays it out.

Also, one of the main aspects of organic growing is sustainability. The cycle of rotating crops, preserving clean ground water and preserving the quality of land provides sustainability of crops. The poisons used by conventional growers also threaten the health of those who work the land. I know farmers who refuse to spray with chemical pesticides and herbicides because of the potential harm to their workers. You may not be increasing nutrients substantially by purchasing organics, but you are saving lives and caring for the planet. The long term effects of pesticides and herbicides are yet to be fully discovered. Would you prefer to take the risk? Not me, thanks.

The good folks of New Orleans and the surrounding area have gone though yet another harrowing hurricane. I hope and pray that everyone comes through this with as little interruption as possible. They have been hit hard by man and nature and deserve a break. To celebrate the spirit of those in the Gulf Region let’s have some Jambalaya and please consider making a donation to one of the Gulf Charities.

Ingredients

  • 1/2 lb. Adnouille Sausage, cut into coins
  • 1/2 lb.  Ground Pork Sausage
  • 1 lb. Uncooked Shrimp, peeled and deveined
  • 2 Boneless, Skinless Chicken Breasts, cut into pieces
  • 2 Boneless, Skinless Chicken Thighs, cut into pieces
  • 2 Small Onions, diced
  • 2 Garlic Cloves, minced
  • 1/2 Cup Celery, diced
  • 1 Red Pepper, diced
  • 1 Yellow Pepper, diced
  • 1 Cup Rice
  • 2 Cups Chicken Broth
  • 1 Can Tomato Sauce
  • 1 Small Can Tomato Paste
  • 1/2 Cup Olive Oil
  • 1 Bay Leaf
  • 1/2 Teaspoon Creole Spice
  • 1 Teaspoon Dried Basil
  • Salt and Pepper
  • Flat Leaf Parsley for Garnish

Tools

  • Large Pot
  • Chef’s Knife
  • Slotted Spoon
  1. Heat the oil in the bottom of the pot.
  2. Brown the sausage then remove with a slotted spoon.
  3. Brown the chicken then remove.
  4. Sauté vegetables for a few minutes.
  5. Add rice and broth and bring to a brief boil.
  6. Add meat back to the pot.
  7. Add tomato sauce, paste, herbs and spices and stir together. If there doesn’t appear to be enough liquid, add a little water.
  8. Simmer for 20-25 minutes.
  9. Taste and adjust seasonings.
  10. Add shrimp and cook until pink.
  11. Serve with parsley garnish and a cold beer.

 

 

 

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