Recipe: Jambalaya

See the video: http://youtu.be/fVW9ftP4oR0

1/2 stick butter
1 yellow onion, diced
1 green bell pepper, diced
4 to 5 stalks celery, sliced
5 to 6 cloves garlic, minced
1 lb okra
28 oz diced tomatoes
1 lb chicken breast, cut into small pieces
1 lb shrimp (large, 25-30 count), peeled and deveined
1/2 lb smoked andouille sausage
2.5 tbsp cajun or creole seasoning, divided
1 tbsp oregano
1 tsp cayanne pepper
4 bay leaves.
6 cups chicken stock (half held in reserve)
1 1/2 cups white long grain rice.

Combine chicken and shrimp with 2 tbsp creole seasoning, set aside.

In a very large pan, melt the butter. Add onion, celery, and green pepper. After a moment add garlic. When onion starts to look translucent, add okra. When celery and okra are soft and onion is translucent add tomatoes and seasonings. Allow to cook a moment and add rice. Stir to combine and add 3 cups chicken stock and bay leaves. Turn up the heat and allow to come to a gentle boil, stiring contantly. Reduce heat to medium and continue to stir until rice is almost done (10 to 15 minutes usually), adding additional stock if necessary. Add meat and cook until chicken and shrimp are done. Serve immediately.

Recipe: Chicken Soup

1 whole fryer chicken (3.5 to 4.5 lbs)4 carrots, sliced
4 stalks celery, sliced
1 onion, diced
3 bay leaves
1 tsp black pepper
1/2 tsp thyme leaves
1 tbsp salt
8 cups water.
4 cups uncooked egg noodles

Add all ingredients except the noodles to a crock pot and cook on low for 8 hours. Remove chicken and add noodles. Set crock pot to high and cook an additional 30 minutes. Shread the chicken meat and return to crock pot. Allow meat to warm back up and serve. Gosh, that was easy, wasn't it?

Allthough egg noddles are the most familiar, you can use any form of noodle including gluten free vairents. If using rice, add two cups of uncooked long grain rice in lieu of noodles.

Recipe: Buffalo Chicken Dip

Our first episode has been edited and almost ready for upload! Here is the first recipe: Buffalo Chicken Dip.

5 Cups cook chicken, shredded
1 bottle (12 oz) hot sauce.
1.5 Cups Diced Celery (about 4 stalks)
16 oz cream cheese (1 large tub or two blocks)
1 8oz bottle Ranch dressing
Shredded mexican cheese blend

In a pan, toss chicken and hot sauce. Add celery and mix. Add cream cheese and allow it to melt. Add ranch dressing and stir until well combined. Transfer to a 9x13 glass baking pan. Back at 350 degrees for at least 30 minutes. Allow to cool at least 20 minutes before serving.

Serve with tortilla chips.