Mmmm, Jambalaya. Or Ham and Beans...? Not quite sure so I did a twist on both! Creole was served tonight in my twist on a classic. It's still not summer hear but the cool weather isn't gone yet either so I mixed up a pot of West Woods Soup to take the chill out of the air and give me a taste of southern heat. With a bit of a healthy twist.
Sautee about a cup of wild green onions or onions of your liking
A cup of carrotts finely chopped
One leek finely chopped
4 gloves of garlic chopped
13 oz turkey sausage (kielbasa)
A cup of carrotts finely chopped
One leek finely chopped
4 gloves of garlic chopped
13 oz turkey sausage (kielbasa)
Sautee in a pan coaked with butter or spray. On medium heat.
In another pan take about 4-6 cups of chicken broth and two cans great northen beans and let simmer on low.
Add: 1 TBS Paprika
1 tsp Oregano
1 tsp ground black pepper
1/2 tsp Thyme
1/2 tsp garlic salt
And a shake or two of Creole or Cajan seasoning
Add: 1 TBS Paprika
1 tsp Oregano
1 tsp ground black pepper
1/2 tsp Thyme
1/2 tsp garlic salt
And a shake or two of Creole or Cajan seasoning
Then add your pan of sautee to your broth mixture simmer on low for about 10 mins. Enjoy!
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