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.)

Fast & Easy Taco Salad

For two people:

Ingredients:

1 can black beans

1 sm jar salsa

1 bag of salad

1 sm can of sliced black olives

1 pkg of sharp low fat cheddar

1 can diced jalapenos peppers

1 handful of baked tortilla chips

2 chicken breasts

Pour salad in a large bowl, add can of beans, desired amount of salsa, can of olives and desired amount of peppers. Combine ingredients. Grill chicken breasts and slice into strips. Add a handful of tortilla chips to Ziploc bag and crush. Add chips to salad, top with cheese, add chicken and serve. Yummy!

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*