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.
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
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
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.
Sometimes you walk the City in complete wonder. Viewing the Empire State building on a clear Sunday morning after a messy weather Saturday night. (Zoom on the photo, its lovely)
Then you head to a grocery store for items to make a Ham Bone and Potato Soup using the Christmas Hambone.
The recipe turns out to be a keeper.
1 ham bone, with visible meat
1 medium onion, diced
4 cups water
1⁄2 teaspoon celery seeds or 1 stalk celery, chopped
1⁄2 teaspoon white pepper
1⁄2 teaspoon ground black pepper
5 medium red potatoes, cut in 1-inch cubes
1⁄2 cup butter
1⁄2 cup flour
- Place the first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
- While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half n Half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
- When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
- There has been no salt added to this point. Add salt, pepper, garlic, herbs or seasonings to your taste.
- dievca added a finely chopped garlic clove and a chicken bouillon cube at the beginning. 3 chopped carrots and cauliflower pieces were added with the potatoes.
Recipe from Food.com – Shelley Lee is the author