Tuesday, March 20, 2012
Jambalaya and Snickerdoodles
Jambalaya San Rice
Extra virgin olive oil
(1-2 lb boneless, skinless chicken thighs, diced - I did not add this.)
10 slices bacon, diced
7 links Andouille sausage, chopped
1-11/2 cup Celery, chopped
1 Red Onion, diced
1/2-2/3 cup Peppers red, orange, yellow and green, diced
2 cups Cauliflower, finely diced
1/2 teaspoon cayenne pepper
2 tablespoon chili powder
4 tablespoons Cajun seasoning
4 Bay Leaves
1 15 oz can diced tomatoes
2 cups Chicken Stock
1 lb shrimp, peeled, deveined, and tails removed
1. In a large sauté pan, heat the oil. Cook until the chicken is just browned on the outsides. Remove and set aside.
2. Add the bacon to the pan, and saute until beginning to crisp. Add the Andouille sausage, celery, onion and peppers. Cook until the sausage begins to brown and the vegetables are soft. (Return the chicken to the pan.)
3. Mix in all of the spices,along with the cauliflower stirring well to coat.
4. Pour in the tomatoes and chicken stock. Bring to a boil, then reduce to a low simmer. Cook until thickened, stirring and scraping the bottom of the pan occasionally, about 1 1/2 – 2 hours.
5. Stir in the shrimp and cook until just barely cooked through, about 3 minutes. Serve.
1/2 cup Butter, unsalted, softened
1/2 cup Shortening
1 1/2 cup Sugar (plus 3-4 TBL sugar extra)
2 large Eggs
2 teaspoon Vanilla Extract
2 teaspoon Cream of Tartar
(1 teaspoon Baking Soda - I might add this next time)
1/2 teaspoon kosher salt (omit if using salted butter)
2 1/4 - 3/4 cups Flour, all purpose unbleached (start with the smallest amount and add as needed to make a workable dough)
1 TBL Cinnamon
1. Preheat the oven to 400 degrees.
2. Cream the butter and sugar. Add eggs, vanilla and cream. Finally, add in the shortening, cream of tartar and cream. The mix should be very smooth.
3. Add in half of the flour and mix lightly. Add in the remaining amount of flour until you have a semi-soft dough. Work with the dough as little as possible.
4. Combine the reserved amount of sugar with the cinnamon. Don't worry about being too precise.
5. Using a cookie scoop or a tablespoon, form balls of dough and roll them in the cinnamon/sugar mixture. Place them 2" apart on a cookie sheet and cook fr 9-11 minutes. Let cool for 5 minutes, or until cool enough to remove.