Meredith's JAMBALAYA

Ingredients

6 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper, seeded and chopped
1 cup coarsely chopped celery
1 teaspoon minced garlic 1/2 pound medium Gulf White Shrimp, peeled and deveined
1/2 pound andouille sausage, sliced (can use cubed ham instead in a pinch, although the andouille is best)
1 (16-ounce) can whole tomatoes, crushed with the can juices
1 cup chicken broth Tony Chachere's Famous Creole Seasoning to taste (cayenne pepper can be substituted)
2 bay leaves 1 cup rice, uncooked
Louisiana hot sauce (I prefer Crystal)

Steps:

In a large heavy pot, heat the butter over medium heat.

Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until they are wilted.

Add the shrimp and sausage.

Cook for two to three minutes, or until the shrimp turn pink (be sure not to overcook).

Stir in the tomatoes and chicken broth. Season to taste with salt and Creole seasoning. (I also usually add hot sauce here too.)

Add the bay leaves and the rice. Cover and reduce the heat to medium-low.

Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.

Remove the bay leaves and serve with hot sauce. Makes about 4 servings. (Works well doubled.)

Stuart's Chicken & Dumplings

2 sticks celery, sliced
1/2 cup frozen peas
1/2 cup sliced carrots (optional)
1 whole chicken, quartered
8 cups water (depends on pot)

Seasoning:
6 peppercorns
1/2 tablespoon salt (or less)
½ teaspoon cayenne pepper
2 bay leaves (or ½ teaspoon dill)
1 teaspoon basil
1 teaspoon parsley

Dumplings:

2 cups flour
3 tablespoons baking powder
1 cup whole milk
2 teaspoons melted butter (or lard or vegetable shortening)
1 egg, beaten
1 teaspoon salt

Place chicken in a large Dutch oven or similar pot. Add (carrots- optional) , chicken seasoning and enough water to cover chicken with about 2 inches of water. Bring to a rolling boil, then reduce heat and simmer, covered, until meat can easily be removed from bones (about an hour.)

Remove chicken, bay leaves (and carrots if added) from broth with a slotted spoon and set aside; discard bay leaves. Add celery and frozen peas to broth and simmer for 15 minutes. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.

Meanwhile, make dumplings.

In a large bowl combine dumpling ingredients, mixing with a fork. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken (and carrots) to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.

Nana Sandi's White Chicken Chili Recipe

1 Broiler/fryer chicken (cut up)
1 med. onion,chopped
1 1/2 tsp. garlic powder
2 T. olive oil
2 cans (15 1/2 oz. each) great northern beans,
rinsed and drained
2 cups chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper ( you may want to start with 1/8 tsp. first and see how spicy it tastes for your family)
1 cup (8 oz.) sour cream
1/2 cup whipping cream( heavy cream)


1. Simmer the chicken pieces in water that has been salted. I add a sprig of celery top and a chunk of onion, too. It usually takes about 1 1/2 hours to cook. Then drain, saving the broth for later. This will make enough shredded chicken meat for two batches( or you can use half for another dish)

2. Saute the onion till soft and then add the garlic powder.

3. Add beans, broth, chilies and seasonings . Bring to a boil Reduce heat; simmer, uncovered for 30 minutes.

4. Remove from the heat; stir in sour cream and cream. Serve immediately.

Yield: 6-7 servings * will freeze well*