Back to normal irritations and solutions~

Looks like Life is getting back to normal when people are  dealing with the common cold, rather than COVID-19.

Master flew back with a stuffed up nose. He had been hanging out with some super fun Tots on Halloween. They shared their daycare wealth~

Before His return and across the country, dievca’s nose started to leak. she’s drinking as many fluids as she can get down her gullet.

It looks like dievca will be making soup for everyone. Chicken Soup for herself and  Jambalaya (Creole) for Master. He’s better at drinking water than dievca, so He can do a “thicker” soup.

Creole Jambalaya is less thick than Cajun Jambalaya because of less browning and added tomatoes.

INGREDIENTS
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, cut 1″ pieces
1 tsp. dried oregano
6 oz. andouille sausage, sliced
2 cloves garlic, minced
2 tbsp. tomato paste
2 c. chicken broth
1 (15-oz.) can crushed tomatoes
1 c. long grain rice
2 tsp. Old Bay seasoning (modify to your heart’s content – dievca has Old Bay handy)
1 lb. frozen seafood or shrimp (or 1 lb fresh shrimp)
2 green onions, thinly sliced

DIRECTIONS
In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper.
Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.

Add chicken broth, frozen seafood/shrimp, crushed tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until the rice is tender and the liquid is almost absorbed for about 20 minutes.

(If you have fresh uncooked shrimp – add the shrimp and cook until pink, 3 to 5 minutes.)
Stir in green onions just before serving. Serve with crusty bread.

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