Thirty Minute Jambalaya

Nothing make me happy dance more than things that make my life easier: Hubby, iPhone, and Cozi Menu Planner are currently at the top of my list.

We've been using Cozi.com for quite some time now as Hubby travels a ton for business and between work and baby activities we never knew where anyone was at any given moment. Cozi has a free calendar where you can manage your whole family's schedule right down to what the dogs might be doing, and now they have this ah-mah-zing meal planner. (I just wish they'd integrate the two since what I make for dinner usually depends on who's going to be home and what we have planned for the day).

Anywho - they have a calendar to plan your meals with a corresponding recipe box. With one click you can add the ingredients to your shopping list and everyone who's hooked up t your calendar can see it. So if it's been a particularly taxing day and hubby is near a liquor store, I can add "100 proof whiskey" to the shopping list from my iPhone and he sees it on his. He is also made privy to the fact Mommy may not be in a snuggle-mood when he gets home. Lives are saved, everyone wins.


We were especially big winners last night with Cozi's recipe for Thirty Minute Jambalaya! In all honesty, it took more like 50 minutes between prep, cook, and serve, but it was sooo good. Just ask the empty Tupperware containers that,  oh-wait, don't have any leftovers in them because we ate it all. I predict neither will you. Enjoy!

Ingredients

• 2 teaspoons olive oil 
• 1/2 lb chicken meat (white or dark), diced 
• 1 rope of smoked sausage, sliced 
• 1/8-1/4 teaspoon cayenne pepper, or to taste 
• 2 teaspoons Cajun/Creole Seasoning (like Tony Chachere’s) - add more to taste 
• 1 teaspoon onion powder 1 large onion, diced 
• 1 green bell pepper, diced 1/2 cup diced (I used red since I my 'bells sweeter)
• celery 3-4 cloves garlic, chopped 
• 3 cups beef stock (if using brown rice) or 2 1/2 cups beef stock (if using white rice) 
• 1 (14.5 oz) can diced tomatoes 
• 2 cups uncooked white or brown rice 
• 3 bay leaves 
• 2 teaspoons Worcestershire sauce 
• 1 teaspoon Tabasco sauce, optional

Directions

1. Add cayenne pepper, Creole seasoning and onion powder to chicken and sausage. Saute over medium heat until browned.

 2. Add onion, pepper, celery and garlic and cook until vegetables are just tender.

3. If your kitchen looks like this, you're doing everything right:

4. Add stock, tomatoes, rice, bay leaves, Worcestershire and Tabasco (if using) and bring to a boil.

5. Turn heat to low, cover pot with lid, and cook for 20 minutes (if using white rice) or 45-50 minutes (if using brown rice). Check near the end of cooking time and if the mixture seems dry, add more broth or water.