We had a busy day yesterday. It was raining for the first time in a long time and I had to go to a work meeting. Haley hung out with Poppop for the morning then we did her schoolwork and practicing there while waiting for the boys to walk over from school to do their workouts.
I had a craving for Jambalaya today...haven't had it in the longest time but it just seemed like a good day for it and it's quick. I picked up the ingredients on my way home from work along with some yummy apples from a roadside stand which will soon go into a pie.
1 Tbsp olive oil
1 small sweet green peppper chopped
1 med stalk celery chopped
1 small onion chopped
2 cloves minced garlic
Heat oil in a large pan then add the rest and cook until soft.
1lb. can chopped tomatoes
1/2 cup chicken broth
1/4 tsp thyme
1/4 tsp red pepper
1/8 tsp each cloves, allspice, and cayenne pepper
Bring to a boil then reduce heat and simmer uncovered for 15 min. Add:
2 cups cooked chopped chicken
1 cup cooked hot sausage
2 cups cooked rice
1/2 lb. small shrimp
Cook until shrimp turn pink. (about 5 min)
I used a jalapeno sausage made at the local butcher shop so didn't put in any spices and doubled the recipe but served it over the rice instead of putting the rice in. I also left out the cloves. It was delicious!
Haley has been asking for pumpkin bread since the weather has gotten cooler and pumpkins are out for sale everywhere. She was really excited that Daddy brought home 3 for our front steps to decorate.
Here's our Pumpkin Bread recipe...
16 oz. canned pumpkin
1 2/3 cup sugar
2/3 cup oil
2 tsp. vanilla
4 large eggs
3 cups flour (used 1 cup white and 2 cups wheat)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp baking powder
1/2 cup chopped nuts (can add raisins if desired but we didn't desire)
Back in 2 loaf pans (about 8X4X2) for an hour.