Almost as easy as Quick and Easy Pizza Sauce, but tomato puree (if you pick the right one) has no added salt or ingredients, so adding a little extra salt and spice helps. And, this one has no olive oil added, which some people may prefer.

Ingredients

• 8 Ounce can of Tomato Puree
• 2 tsp salt
• 2 tsp pepper
• 2 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp sage
• 2 tsp powdered onion
• 1 tsp powdered garlic
• 3 cloves fresh garlic, finely chopped or pressed

Directions

• Blend all ingredients in a large bowl
• Let sit at least 30 minutes for flavors to blend well prior to serving.

Based on a Recipe by Guy Fieri 

Servings: 4-6

I like sloppy joes served over potatoes. They hold up better to the moisture than buns do. Serve the sloppy joe mixture on anything you prefer. Rice is also a great option.

Ingredients

Directions

Boccalone is said to make some of the best cured/cooked pork in the Country. I finally made a trip to San Francisco to get some, and it lived up to it’s reputation. The Nduja, a spicy spreadable salame, was one of the best things I’ve eaten, the Cappicolo was delightful, and the Pancetta Piana was so delicate in flavor, just eating small slices on it’s own was a joy. They slice the meat transparently thin, so 4 oz goes a long way. If you get a chance, I highly recommend trying some!

Posted from Kaydub’s posterous

A great cold day stew. Chunky veggies, simple broth.

Difficulty: Easy

Prep time: 15 minutes

Cook time: 90 minutes

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 new potatoes, quartered (or other potatoes, cut bite-sized)
• 2 carrots, roughly chopped
• 2 stalks of celery, roughly chopped
• 1 onion, diced
• 2 cloves of garlic, chopped
• 2" piece of ginger (about 2 Tbsps), chopped
• 1/4 cup of mushrooms (I used portabella, but pick your favorite), sliced
• 1 cinnamon stick
• 1 tsp salt
• 1 tsp thyme
• 1 tsp basil
• 2 tsp black pepper
• 1/2 cup water
• 1/4 cup white wine vinegar
• 1/4 soy sauce

Directions:

• In a dutch oven over medium heat, add the onion, cook until translucent
• Add garlic, carrots, celery, cook for a minute or so, until aromatic
• Add water, vinegar, soy, chicken, ginger, mushrooms, potatoes, cinnamon, salt, thyme, basil, pepper, stir until combined
• Turn heat to medium/low, cover
• Cook for 60-90 minutes, stirring every 30minutes, and making sure there’s enough moisture

Hummus is so easy to make, it almost feels like cheating to call it a recipe. But as the $5 containers of "gourmet" hummus in any specialty market show, maybe it’s not so obvious. There are a lot of variations, I’ll post a few different ones, and you should feel free to mix/match as you see fit! Given an inexpensive can of garbanzo beans, and some other inexpensive ingredients, you can make your own for way less than commercial varieties, and you’ll know exactly what’s in it.

Difficulty: Trival

Ingredients:

• 1 Can of Garbanzo beans (aka chickpeas), drained
• 1/2 Cup olive oil
• 1 Tbsp sesame oil
• 3 cloves garlic, pealed
• Plus, one of option #1-3

Option #1 – Spicy

• Juice from 1/2 a lemon
• 1 tsp salt
• 1 tsp cayanne pepper (optional)
• 1 habanero, seeded (optional)

Option #2 – Olivey

• 8-12 seeded Kalamata Olives

Option #3 – Tomato-y

• 4-6 Ounces Sundried tomatoes
• Depending on what the tomatoes are marinated in, you might want to add salt, pepper, cayenne

Directions:

• Put garbanzo beans, sesame oil, salt, garlic, your choice of other flavors. and 1/2 the olive oil in a food processor.
• Blend, and slowly add remaining olive oil until hummus is the consistency of mashed potatoes. You can add more olive oil if necessary, 1/2 cup is a guideline.
• Um, that’s it! Put in a bowl and serve!
• The hummus is usually better if you let it sit overnight for the flavors to blend. Stir before serving, if the oil has separated a little while sitting.
• Obviously you can omit the habanero, and have "regular" hummus.
• Keeps up to a week, covered in the fridge.

via gimmesomeoven.com

This is a great idea. Simple, fun, and easy portion control!

Posted via web from kencooking

With getting into cooking so much this past year, I now find myself saying "that tastes good, how do I make it?" I used to say it out loud, but that got awkward, so now I just say it to myself. We’d gotten a lovely loaf of crusty olive bread last month, and I thought "hey, this would taste so much better with that dipping oil!" So, I made some. It was so easy, and tasted so good, I nearly kicked myself for not having just done that the first time we’d tried the "gourmet dipping oil". It doesn’t cost much to make, and isn’t difficult at all. But, like all the things I’ve tried, the challenge is "where do I start?"

You can/will alter the flavor a lot depending on the type of olive oil and vinegar you use. That’s OK, and is actually desirable! The key to this dip is to experiment. You might want more garlic, more onion, more heat. Try it with fresh garlic, different types of dried peppers, etc. Of course, this also goes for most all the recipes I make. I only have a few that I want to taste exactly the same each time.

Difficulty: Trivial

Prep time: 3 minutes

Ingredients:

• 4 oz Balsamic Vinegar
• 4 oz Extra Virgin Olive Oil
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp ground dried hot peppers (grind yourself with a mortar and pestle or food processor/blender)
• pinch of oregano
• pinch of thyme
• a few more pinches of earthy, aromatic spices.

Directions:

• Combine all ingredients in a small resealable glass container (I like to use old balsamic vinegar bottles!)
• Shake well to blend
• Let sit for at least 4 hours for flavors to blend
• Pour a little dip in a small bowl or on a plate
• Dip some fresh crusty bread into sauce, and Enjoy!
• Dipping Oil will taste fresh for a month or more unrefrigerated, in a sealed bottle

Difficulty: Easy

Prep time: 2 minutes

This is not strictly an Aioli, since aioli is olive oil and garlic, often with egg added, whipped together. This is actually a garlic (and horseradish) mayonnaise, which has a very different taste and consistency than real aioli. OK, now that we’ve got that out of the way…

Ingredients

• 3 Tbsp mayo
• 4 cloves garlic
• 1 tsp horseradish
• juice from 1/2 lemon
• pinch of salt

Directions

• Combine ingredients in a blender or food processor, and blend!

Difficulty: Easy

Prep time: 2 minutes

This is not strictly an Aioli, since aioli is olive oil and garlic, often with egg added, whipped together. This is actually a garlic (and pepper) mayonnaise, which has a very different taste and consistency than real aioli. OK, now that we’ve got that out of the way…

Ingredients

• 3 Tbsp mayo
• 1 Tbsp Dijon
• 4 cloves garlic
• 1 dry hot pepper
• 1 tsp cayanne

Directions

• Combine ingredients in a blender or food processor, and blend!

Difficulty: Easy

Prep time: 2 minutes

This is not strictly an Aioli, since aioli is olive oil and garlic, often with egg yolk added, whipped together. This is olive oil and egg white. Why? Well, I whipped the olive oil and egg yolk, and got a non-emulsified runny mess, so I had an egg white, and decided to experiment. It was actually a yummie dip, so I’m keeping it!

Ingredients

• 1 Egg white
• 2 Oz olive oil
• 2 tsp dry yellow mustard
• 2 tsp salt
• 1 tsp lemon juice
• lemon zest from 1/2 lemon

Directions

• Combine egg while and olive oil in a blender or food processor, blend until thick
• Add other ingredients, blend for a few seconds until well blended
• Put in a small bowl, and refrigerate for 30 minutes to thicken
• Enjoy!

Difficulty: Easy

Prep time: 2 minutes

This is not strictly an Aioli, since aioli is olive oil and garlic, often with egg added, whipped together. This is actually a garlic mayonnaise, which has a very different taste and consistency than real aioli. OK, now that we’ve got that out of the way…

Ingredients

• 3 Tbsp mayo
• 1 Tbsp Dijon mustard
• 4 cloves garlic

Directions

• Combine ingredients in a blender or food processor, and blend!

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 6-8 new potatoes, or 2 russet potatoes
• 4 scallions, finely chopped
• 6 cloves of garlic, finely chopped
• 1/4 cup ricotta cheese
• 1/4 cup milk
• 1/8 cup grated Parmesan cheese
• 1/8 cup shredded sharp cheddar cheese
• 2 Tbsp Extra Virgin Olive Oil (EVOO)

Directions

• Slice potatoes into chunks, put in a large pot, cover with cold water
• Put pot on stove, cover, set to high heat.
• While waiting for water to boil, add EVOO to a skillet over medium-high heat
• Add chopped garlic to pan, brown slightly
• Add chopped scallions to pan, cook for 2 minutes more, put aside
• When water boils, uncover potatoes, salt to taste
• Cook until potatoes are tender (around 15 minutes)
• Drain potatoes, leaving in or returning to the pot for 30-60 seconds to release excess moisture
• Add ricotta cheese and milk, and mash until mixed
• Stir in scallions and garlic mixture reserved earlier
• Stir in Parmesan and shredded cheddar
• Add salt and pepper to taste
• Enjoy!

Goes really well with Easy dutch oven chicken breast

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 1 yellow onion, chopped
• 2 Jalapenos, optionally seeded, and chopped
• 4 cloves of garlic, finely chopped
• 1 cup white wine or chicken broth
• 2 medium deboned, deskinned chicken breasts
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp Extra Virgin Olive Oil

Directions

• Heat 2 Tbsp EVOO in dutch oven over medium high heat
• Add garlic, brown slightly
• Add onions and jalapenos, heat until onions are soft
• Add chicken breasts, salt, and pepper.
• Brown chicken slightly for a couple minutes on one side
• Add white wine or chicken broth, deglaze pan.
• Put the cover on the dutch oven
• Cook for 5-7 minutes
• Uncover chicken, turn, add water/wine/broth if low on moisture
• Cover, cook for another 5-7 minutes
• Remove, scoop on browned veggies from pan and serve
• Enjoy!

Goes really well with Cheesy garlic mashed potatoes

Making Martha’s Eggnog this year for the holidays.

Posted via web from kencooking

Posted via web from kencooking

• 2Tbsp Juniper Berries
• 2Tbsp cinnamon sticks
• 2Tbsp whole nutmeg
• 1Tbsp cardamom
• 1Tbsp cloves
• 2 bay leaves
• 1/2 cup brown sugar
• 1/2 cup brandy
• 1 bottle strong red wine
• 1/2 orange, sliced in 1/4’s
• 1/2 lemon, sliced in 1/4’s

Directions

• Score nutmeg a few times, just under the protective skin
• Wrap spices (not including brown sugar or fruit) in cheesecloth. Double layer it, wrap it securely with twine. You’ll be able to reuse this spice bag several times.
• Add wine, brown sugar, and spice bag to a crock pot on low
• After an hour, add brandy, squeeze and add orange and lemon slices
• Let heat for another 15-30 minutes, serve warm in coffee cups
• At this point, you can remove and drain the spice bag. I store mine in the freezer, and reuse it until a batch ends up too mild, then, just make a new bag and add it to the mild batch!

Ingredients:

• 2 Full chicken breasts, skin on

Marinade:

• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 1/4 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 2 Tbsp brown sugar
• 1 Jalapeno pepper, seeded and diced
• 1 Serrano pepper, seeded and diced
• 1 Thai chili pepper, seeded and diced
• 1 Habanero pepper, , seeded and diced

Sangria glaze:

• 3/4 cup red wine
• 1/4 cup apple juice
• 1/4 cup orange juice
• 1/4 cup sherry
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 1/2 tsp – 1tsp Dave’s Insanity Hot Sauce
• 1 Tbsp cornstarch
• 3 Tbsp cold water

Directions

Cut breasts in half, put marinade ingredients in a re-sealable plastic bag, add breasts. Put in refrigerator for 4-6 hours.

Glaze: In a small sauce pot, add all ingredients except cornstarch and water. Bring to a simmer, and reduce by 1/3. Whisk cornstarch and cold water together in a small bowl, whisk into the sauce pot. Turn heat to low, simmer until reduced by 1/2 or until glaze is the thickness you desire.

Preheat oven to 350. In a medium sized saucepan or cast iron skillet over high heat, put 2 turns of Extra Virgin Olive oil, add chicken and cook for about 5 minutes per side. Put pan, with chicken, in the oven for 15-20 minutes, or until chicken has reached 160-165 degrees.

Remove chicken from pan, remove skin from chicken, coat on all sides with glaze, and let rest for 5 minutes.

Goes well with Spicy Spanish Rice and Black Beans & friends

Prep Time: 20 min
Cook Time: 25 min
Serves: 4 servings

Ingredients

• 1-ounce olive oil
• 1/2 pound ground beef
• 1/2 pound ground pork/turkey/chicken
• 12 Oz tomato sauce
• 6 Oz tomato paste
• 1 Jalapeno pepper, deseeded and chopped
• 1 Serrano pepper, deseeded and chopped (optional)
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 cup pitted green olives, finely chopped
• 1/4 cup red wine
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp dry yellow mustard
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder

Directions

1. In saute pan over high heat, add olive oil, onion, and peppers. Cook until onions are translucent,
2. Add garlic and slightly brown.
3. Add ground beef and ground pork, mix in and brown.
4. Add the red wine to deglaze pan
5. Stir in the remaining wet and dry ingredients, reduce to simmer for 15 minutes
6. Serve over toasted hamburger rolls, firm bread of your choice, or even thick pasta!

Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative.

Ingredients:

• 2 deboned, skinless chicken breasts
• 1/2 cup Kaydub Rub
• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 2 Tbsp Canola oil
• 2 Tbsp minced garlic
• 1/4 Cup chopped sundried tomatoes
• 1/4 Cup chopped green olives
• 1/4 Cup chopped artichoke hearts
• 1/4 Cup chopped oyster mushrooms
• 1/4 Cup white wine
• 1 Cup Low Fat Sour Cream
• 1/2 Cup shredded parmesan cheese
• 1/2 Pound cooked linguini
• Salt and Pepper to taste

Directions:

• Pre-heat oven to 350
• Heat a cast iron skillet on high
• Coat chicken breasts in Kaydub Rub
• Add 2 Tbsp Canola oil to skillet
• Add chicken breasts to cast iron skillet, blacken one side, turn blacken other side
• Put cast iron skillet in oven for 10 minutes, or until internal temp is around 170
• Remove chicken from oven, thinly slice
• Add 2 Tbsp EVOO to a large skillet over medium heat
• Add minced garlic, caramelize slightly
• Add white wine, green olives, sundried tomatoes, artichoke hearts and mushrooms
• Stir in sour cream, add sliced chicken, increase heat to simmer, reduce sauce by half
• Stir in salt, pepper, cooked linguini and 1/2 of the parmesan cheese
• Serve, sprinkled with remaining 1/2 of the parmesan

Prep Time: 20 min
Cook Time: 15 min
Serves: 4 servings

Ingredients

• 1-ounce olive oil
• 4 hot links, all beef, cut in 6 bias slices
• 20 (21/25 shrimp), deveined, shelled and butterflied
• 2 cups 1/2 and 1/2 (original called for heavy cream)
• 1 cup Chipotle Sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 pound cooked pasta. (original used Penne, I prefer fusilli or rotini)
• 1/2 cup Parmesan, grated plus more for serving
• 1 tablespoon diced tomato
• 1 tablespoon diced scallion

directions

1. In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
2. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.

• 1 1/2 cups tomato based BBQ sauce
• 3/4 cup canola oil
• 1/3 cup lemon juice
• 4 Tbsps Dijon mustard
• 1 to 2 chipotle peppers in adobo (2 Tbsps)
• 3/4-ounce red chili flakes
• 1/3 teaspoon cayenne pepper
• 1/3 teaspoon ground black pepper

Directions:

• Combine all ingredients in blender, puree, cover and refrigerate.

notes: I like to take a can of chipotle in adobo, puree it, roll it in plastic wrap, and freeze it, then cut off “slices”. It’ll last months that way.

Recipe courtesy Guy Fieri

Original recipe from the Food Network is here

Prep Time:
20 min
Inactive Prep Time:
20 min
Cook Time:
5 min

yield: 4 to 6 servings

I haven’t found a way to improve this one! It’s absolutely delicious just like this.

ingredients

• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 pound flank steak or tri-tip, cut in thin strips on the bias
• 2 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon chili sauce
• 2 tablespoons soy sauce
• 1/4 cup freshly squeezed tangerine juice
• 3 tablespoons canola oil
• 2 tablespoons minced fresh ginger
• 3 scallions, chopped
• 1/4 tangerine, zested
• 2 tablespoons toasted sesame seeds

directions

• In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
• Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
• In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.
• Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

Directions

Heat the grill or broiler to high.

Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.

In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.

Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

Original recipe on the Food Network site here.

Difficulty: Easy

Inactive prep time: 24 hours

Active prep time: 15 minutes

This is a simple version of what can be a complex paste/sauce, while retaining great and complex flavors. In fact, the only thing I used that wasn’t in my normal cadre of ingredients was tumeric. I used serrano and habanero peppers because they are common and easy to find in my local supermarket. Trying harder to find peppers will alter the flavor, and be a fun way to play with this recipe to find combinations you like best. Feel free to make this hotter, I’ve had some great Vindaloo which really brought out the endorphins. As described here, the dish will be "hot". If you can’t handle that much heat, add a single seeded Jalapeno to retain a little bite.

Ingredients:

• 2 Serrano peppers
• 1 Habanero pepper (optional)
• 2 teaspoons grated fresh ginger
• 1 medium onion
• 4 cloves garlic
• 1 teaspoon ground cumin
• 2 teaspoons ground tumeric
• 2 tablespoons EVOO (Extra Virgin Olive Oil)
• 1/2 cup cider vinegar
• 1 pound shrimp/lamb/chicken/tofu
• 4 tablespoons butter (optional)

Directions

1. Combine deseeded chilis, ginger, onion, garlic, cumin, tumeric, oil, and vinegar, and puree until smooth (I leave my serranos whole, including seeds for some extra kick).
2. Cut meat/tofu into 1" cubes, if using shrimp, leave whole (but peeled)
3.  and cover meat/tofu in a plastic bag, marinate for 24 hours in refrigerator.
4. Saute meat and marinade (optionally in butter) until done.
5. Serve over Basmati rice

Notes:

• I made this with shrimp for my first try, shrimp doesn’t absorb much marinde. If you’re going to use shrimp, you can likely get away with an hour of marinating.
• Tumeric stains. It’s stains instantly and permanently. If you have formica counters, poly or wood cutting boards or surfaces, and you drip any of this sauce on them, they will stain. Instantly. Take care, don’t make/eat this wearing your best white clothes.

Ingredients:

• 1/2 cup Kaydub’s Forked Pork
• 1/2 cup Cole Slaw
• 1/2 oz cheddar cheese, shredded
• 1/2 oz jalapenos, sliced
• 2 Tbsp Kaydubs BBQ Sauce
• 2 slices of your favorite bread, roll, or bun

Directions:

Really? OK, just to be complete. Put pork on bread, roll, bun. Top with BBQ sauce, top with cheese. Put extra slice of bread, and bread topped with BBQ in a toaster oven for about a minute until cheese melts. Add Jalapenos and cole slaw. Enjoy!

Difficulty: Easy

Prep time: 10 minutes

Ingredients:

• 1 head of cabbage, hard center removed, shredded
• 1 medium carrot, shredded
• 1/2 lemon, juiced
• 2 Tbsp dijon mustard
• 2 Tbsp horseradish
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup mayonnaise

Directions:

Blend lemon juice, mayonnaise, mustard, horseradish and dry ingredients in a bowl, mix with shredded carrot and cabbage.

Goes great with Kaydub’s Forked Pork to make a KayDub DeLux Pork Sandwich

Posted via email from kencooking

• 24oz quartered artichokes
• 1qt strong chicken stock
• 1 tbsp. chopped parsley
• 1/3 C flour, plus 1 Tbsp
• 1 qt heavy cream
• 2 C. chopped green onions (split for cooking and garnish)
• 1/2-1lb shrimp, peeled and deveined
• 1/4 C. melted butter
• 1Tbsp Kaydub’s Cajun blend
• 2tsp Salt
• 2tsp pepper

Directions

• Combine artichoke, chicken stock, green onions, salt, and Kaydub’s Cajun blend and bring to a boil. Reduce to a simmer for about 12 minutes
• Combine butter and flour for a light roux and add to simmering pot. Stir in heavy cream and simmer for 10 minutes. For roux, just after it looses it’s "butter cookie" smell, don’t let it darken.
• Add shrimp and simmer for 5 more minutes. Serve with freshy chopped green onions and parsey for garnish.

Tasting notes: After having made this for the first time, I had two thoughts. The first is, the shrimp are really optional. In the south, you can get tiny bay-sized shrimp which pack the flavor of a full shrimp. In other areas, those just aren’t available. I had this soup in New Orleans with the small shrimp, and they really added to the overall flavor, since you had a shrimp in every bite. With larger shrimp, it didn’t add as much. Not sure if finely chopping the larger shrimp would work, I’ll try that next time. However, it’s still a great soup without the shrimp, and if you remove them, you have a hearty vegetarian soup. The second is, this is a VERY heavy soup. This is the unadulterated recipe from the school, but I’m going to have to work with it to lighten it up for my own tastes. Obviously the first thing would be to reduce the heavy cream, but I actually halved that for my test, and it was still too heavy for me. I have to experiment with 1/2 & 1/2, or a blend of cream and light milk since you can’t eat much of this without feeling like you’ve eaten your fat for the day.

Based on a recipe from Emeril Lagasse

Yeild: 6-8 servings

Ingredients

• Extra virgin olive oil
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound of chicken, cut into 1 inch pieces
• 1/2 pounds andouille sausage, sliced
• 1 large onion chopped
• 1/2 cup chopped celery
• 1 bell pepper, chopped
• 2 Tbsp (4 medium cloves) minced garlic
• 3 bay leaves
• 1 cup chopped tomatoes
• 1 cup chopped green onions
• 1/2 cup chopped parsley
• 4 cups water
• 1-1/2 cups rice
• 4 Tbsp Kaydub’s Cajun blend
• Salt and pepper

Directions

• In a large deep pan (or a paella pan), heat 2 turns of olive oil over medium high heat
• Coat shrimp with Kaydub’s Cajun blend and saute until almost cooked through, about 4 minutes.
• Remove shrimp and set aside.
• Coat chicken pieces with Kaydub’s Cajun blend. Add another turn of olive oil to Pan
• Add chicken pieces and saute until browned on both sides, around 5 minutes
• Remove chicken and set aside.
• Add sausage and cook until browned.
• Add onion, celery, bell pepper, garlic, bay leaves, 1/2 Tablespoon of Kaydub’s Cajun blend, and cook until vegetables are wilted, about 6 minutes.
• Add tomatoes and water and return chicken pieces to pan
• Season with salt and pepper and simmer, covered, for 20 minutes.
• Add rice to pot, stir well and return to a boil.
• Reduce heat to low, cover pot, and cook for 15 minutes.
• Add shrimp, green onions and parsley to pan, stir in, and continue to cook, covered, for another 10 minutes.
• Remove from heat and let sit, covered, 10 minutes before serving.

Ingredients

• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme