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Chicken and Sausage Jambalaya, and my version
by
Pat
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%3C/p%3E%3Cp%3Ehttp://www.deepsouthdish.com/2009/11/oven-baked-cajun-chicken-and-sausage.html%3C/p%3E%3Cp%3EThis%20is%20the%3C/p%3E%3Cp%3Erecipe%20I%20used%20and%20so%20I'm%20posting%20the%20link%20here.%20But%20as%20usual%20,%20I%20change%3C/p%3E%3Cp%3Ethings%20around.%20I%20read%20the%20recipe%20and%20it%20sounded%20really%20good.%20I%20am%20able%3C/p%3E%3Cp%3Eto%20%22taste%22%20a%20recipe%20by%20reading%20the%20ingredients.%20I%20know%20it%20sounds%20weird%3C/p%3E%3Cp%3Ebut%20I%20have%20a%20good%20palate%20and%20knew%20this%20would%20be%20yummy.%20And%20it%3C/p%3E%3Cp%3Ewas....however,%20the%20picture%20here%20from%20that%20site.......turned%20me%20off.%20I%3C/p%3E%3Cp%3Ealmost%20didn't%20make%20it.%20IT%20just%20looked%20so%20pale%20and%20unappetizing.%3C/p%3E%3Cp%3EAnd%3C/p%3E%3Cp%3Eso%20I'm%20going%20to%20post%20here%20the%20changes%20I%20did%20with%20the%20recipe.%20And%20in%3C/p%3E%3Cp%3Efact%20since%20I%20made%20this,%20I%20see%20a%20few%20more%20changes%20I%20might%20do%20in%20the%3C/p%3E%3Cp%3Efuture.%20First%20I%20cut%20the%20recipe%20in%20half%20because%20there's%20only%20two%20of%20us%3C/p%3E%3Cp%3Ehere.%3C/p%3E%3Cp%3EBut%20as%20I%20read%20it%20,%20I%20saw%20browning%20the%20meats%20in%20the%20oven%20and%3C/p%3E%3Cp%3Ethen%20I%20noticed%20them%20using%20another%20fry%20pan%20to%20do%20the%20onions%20and%20such.%3C/p%3E%3Cp%3ENow%20Im%20always%20looking%20for%20shortcuts.%20And%20this%20dish%20is%20a%20good%20one%20if%20you%3C/p%3E%3Cp%3Ewant%20a%20yummy,%20fast,%20ez%20meal%20you%20don't%20have%20to%20watch%20much.%20And%20so%20I%3C/p%3E%3Cp%3Edecided%20to%20use%20my%20lg.%20cast%20iron%20fry%20pan.%20I%20turned%20the%20oven%20on%20to%20the%3C/p%3E%3Cp%3Etemp.%20and%20then%20put%20the%20fry%20pan%20in%20the%20oven%20while%20I%20was%20assembling%20my%3C/p%3E%3Cp%3Eingredients.%20When%20I%20was%20ready%20to%20cook%20the%20meats%20I%20put%20the%20oil%20and%20butter%3C/p%3E%3Cp%3Ein%20it%20right%20there%20in%20the%20oven%20to%20melt.%20It%3C/p%3E%3Cp%3Ecalled%20for%20chicken%20with%20skin%20and%20bones%20and%20I%20didnt%20have%20anything%20but%3C/p%3E%3Cp%3Eboneless,%20skinless%20breasts%20here.%20So%20I%20used%20one%20of%20those%20and%20cut%20it%20in%202%3C/p%3E%3Cp%3Echunks%20to%20cook%20faster.%20I%20had%20about%20a%20half%20lb.%20of%20kielasa%20sausage%20too.%20It%3C/p%3E%3Cp%3Ejust%20didnt%20look%20like%20much%20meat%20so%20I%20got%20%20a%20boneless%20pork%20chop%20too.%20I%3C/p%3E%3Cp%3Ecut%20that%20in%20half%20also%20and%20then%20put%20the%20meats%20in%20the%20oil/butter%20mix%20in%3C/p%3E%3Cp%3Ethe%20pan,%20rolling%20them%20around%20to%20coat%20them.%20Then%20I%20let%20them%20brown%3C/p%3E%3Cp%3Eforabout15-20min...checking%20them%20and%20turning%20them%20over%20to%20brown%20on%20the%3C/p%3E%3Cp%3Eother%20side.%3C/p%3E%3Cp%3EIve%3C/p%3E%3Cp%3Edecided%20next%20time%20to%20use%20whole%20chicken%20thighs%20and%20more%20sausage%20and%20no%3C/p%3E%3Cp%3Epork%20unless%20its%20a%20well%20marbled%20piece.%20This%20was%20too%20dry%20this%20time.%20It%20was%3C/p%3E%3Cp%3Etasty%20but%20just%20too%20dry%20for%20my%20own%20taste.%3C/p%3E%3Cp%3EAfter%20the%20meats%20are%3C/p%3E%3Cp%3Ebrown%20,%20remove%20pan%20from%20oven%20and%20remove%20meats%20from%20pan.%20Toss%20in%20the%3C/p%3E%3Cp%3Eonion%20and%20garlic.%20I%20used%201/2%20red%20onion%20and%20two%20garlic%20cloves,%20minced.%3C/p%3E%3Cp%3EYou%20don't%20even%20have%20to%20have%20heat%20under%20the%20cast%20iron%20pan%20since%20its%20so%3C/p%3E%3Cp%3Ehot%20from%20the%20oven.%20Just%20stir%20so%20they%20don't%20stick%20and%20burn.%20Meanwhile%20cut%3C/p%3E%3Cp%3Ethe%20meat%20up%20into%20bite%20size%20pieces.%3C/p%3E%3Cp%3EOnce%3C/p%3E%3Cp%3Ethe%20onion/garlic%20mixture%20is%20almost%20done,%20toss%20in%20the%20spices.%20I%20used%3C/p%3E%3Cp%3Ehalf%20the%20amt.%20since%20I%20was%20making%20half%20the%20recipe.%20Stir%20well%20to%20release%3C/p%3E%3Cp%3Esome%20of%20the%20oils.%20Sure%20smells%20good%20about%20now%20too.%20I%20used%20one%20of%20my%20home%3C/p%3E%3Cp%3Ecanned%20qt.%20jars%20of%20chicken%20stock%20and%20poured%20that%20in.%20Now%20you%20can%20turn%3C/p%3E%3Cp%3Ethe%20heat%20back%20up%20to%20high.%20Stir%20a%20bit%20then%20add%20two%20c.%20of%20rice.%20When%20it%3C/p%3E%3Cp%3Ecomes%20to%20a%20boil,%20add%20the%20meats,%20stir%20and%20put%20in%20the%20oven%20and%20cover,%20%20to%3C/p%3E%3Cp%3Ebake%20for%20about%20a%20half%20hr.%3C/p%3E%3Cp%3E(This%20is%20what%20mine%20looked%20like,%20much%20darker%20than%20the%20original%20recipe.%20I%20like%20that%20much%20better)%3C/p%3E%3Cp%3EI%20served%20this%20with%3C/p%3E%3Cp%3Ean%20Italian%20salad%20and%20I'm%20glad%20I%20did.%20As%20I%20said%20this%20recipe%20is%20a%20bit%20dry.%3C/p%3E%3Cp%3EAnd%20so%20next%20time,%20I'm%20going%20to%20use%20fattier%20meats%20and%20ones%20that%20stay%3C/p%3E%3Cp%3Emoist.%20Thighs%20I%20think%20would%20be%20much%20better%20for%20this%20than%20breasts,%20the%3C/p%3E%3Cp%3Edark%20meat%20doesn't%20dry%20out.%20And%20I%20didn't%20have%20enough%20sausage%20to%20make%20t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