A little taste of the south…

Hey Y’all,

We haven’t strayed too far from home lately. Except for when we both go to work! Yes, I finally landed a job. I am working at the local college where I am helping students in high school as a tutor. The job is with a program that allows me to help students who live in rural areas, which are low income and have the opportunity to be the first in their families to go to College.

Two weeks ago we made a trip to Oklahoma City to see the Thunder play. It was a great game between the six and seven teams in the conference. Luckily, we chose a game where the Thunder won! Saturday we spent the day at TopGolf and got to wander around OKC for the day.


Jack completed his second check ride in the T-1, and that means we are in the home stretch. We are five weeks out from finding out what Jack will be flying next, as well as where we will end up soon. Therefore, there is a move in our near future (keep your fingers crossed for us).

So back to why I am really here, Jack requested Jambalaya, I haven’t had it in quite a while and had never made it myself. I found an easy recipe and tweaked it a little bit to go alongside what we needed (Jack is mildly allergic to shrimp).

I figured since the NBA all-star game was being played in New Orleans this was the perfect dish.

So all in all, I will be making this again sooner rather than later.

3 chicken tenderloins, cubed
3 links of Andouille Sausage, cubed
1 green bell pepper, seeded and chopped
1 white onion, chopped
1 clove garlic, minced
2 stalks celery, diced
1 tsp cayenne pepper (go by taste and how spicy you like your food)
2 bay leaves
1 can 28 oz diced tomatoes
1 can 8 oz tomato sauce
3/4 cups rice of your choice
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite size pieces (optional)

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

**Different rice varieties will change the cooking time.

I hope y’all enjoy this little piece of the south, and one of Jack’s favorites.


Here is a picture of Bruno and Jack to tide you over!



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