Jambalaya & Best Simple Tossed Green Salad
Jambalaya
Ingredients
3 tbsp. olive oil, divided
2 boneless skinless chicken breasts, cut to bite size*
1 lb. Askew’s Own Spicy Italian sausage, boiled then thinly sliced into rounds
3 small bell peppers, cored and diced
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 large white onion, diced
6 cloves garlic, peeled and minced
1 (14-ounce) can Unico crushed tomatoes*
3–4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons Cajun or Creole seasoning
1 tsp dried thyme, crushed
1/2 tsp cayenne pepper
2 bay leaves
1 lb. raw large shrimp, peeled and deveined*
1 cup sliced green beans*
Kosher salt and freshly cracked black pepper
Instructions
Heat 1 tablespoon oil in a stock pot over medium heat. Add the chicken and sausage and sauté for 8 minutes, stirring occasionally, until the chicken is cooked through, and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion, and garlic. Sauté for 6 minutes, stirring until the onions are softened.
Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Add the shrimp, green beans, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage and remove and discard the bay leaf. Garnish with chopped green onions.
*In sale flyer August 1-7, 2021
Recipe and photo credit: Gimme Some Oven
Best Simple Tossed Green Salad
Ingredients
5 cups BC Red or Green Leaf lettuce*
2 tbsp. shelled sunflower seeds
¼ cup crumbled bacon, or bacon bits
1/2 red onion - thinly sliced
1 cucumber, peeled and thinly sliced*
Dressing
¼ cup Frenches Dijon mustard*
¼ cup honey
¼ cup apple cider vinegar
1 tsp salt
¼ tsp black pepper
¼ cup Maison Orphee Extra Virgin Olive Oil *
Instructions
Combine dressing ingredients in a jar, cover and shake vigorously to combine.
In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing.
*In sale flyer August 1-7, 2021
Recipe and photo credit: La Crème de la Crumb