Not only is this recipe really easy to make, but it uses simple ingredients and the dish is full of flavor. It’s a traditional Cajun meal and the spices from the sausage and the rice really give this dish a kick! In this recipe, I used Andouille sausage, a smoked pork sausage used in New Orleans. You can add chicken to the jambalaya or just make it with sausage. I used paprika to add color and a little bit of spice to the dish. If you can handle more spice, add in a few red pepper flakes! If the dish is too spicy, you can always bring down the heat with some steamed rice. Enjoy!
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 stalks celery
- 1 bell pepper (any color works- I usually use green or red)
- 1 can of diced tomatoes
- 3-4 Andouille sausages
- Salt, pepper and paprika to taste
Heat up olive oil in a medium-sized pot on medium heat. Chop the onion, garlic and celery into chunky bits. Jambalaya is meant to be chunky so don’t chop your ingredients too small.
Add the onion, garlic and celery to the pot. Stir and cook until the onion is transclusent. Make sure your pot is on medium heat and keep your eye on the garlic so it doesn’t burn!
Chop your pepper into chunky bits and add to the pot once the onion and celery are soft and transcluscent.
Add salt and pepper to taste. Chop your sausages up and add to the pot. The sausages take around 8-10 minutes to cook.
After the sausages are cooked, add your can of tomatoes and sprinkle in paprika. Stir on medium/high heat and then put a lid on your pot to let it simmer on medium/low heat.
While your jambalaya is simmering, you can cook your rice in a rice cooker. I used Zatarain’s Jambalaya Mix which definitely adds a lot of spice to the meal. If you want something more mild, you can use any other kind of rice.
Cook the rice in the rice cooker for 25 minutes (according to the instructions on the box).
Once the rice is ready, take your jambalaya off the stove and serve over hot rice!
One of the best memories I have from my childhood is waking up on Saturday mornings to the sweet aroma of pancakes hot off the griddle. We always make them from scratch and have always stuck to the classic buttermilk recipe. My sister prefers her flap jacks with semi-sweet chocolate chips and my mom enjoys hers with tart blueberries. But I’ve always loved my pancakes with a hint of cinnamon and juicy apples. The first time I tried a pancake with apples was at the Pancake House a few years ago. The Apple Pancake is one of their speciality items and takes extra time to make, but is so worth the wait. I fell in love with the combination of savory cinnamon and tart apples buried deep inside a rich pancake.
Recently, I’ve started using Bob’s Red Mill Gluten-Free Pancake Mix for my mild gluten intolerance. Although I do miss the taste of classic buttermilk pancakes, the gluten-free mix does a pretty good job of making it taste like the real thing. (You can find the mix here: http://www.bobsredmill.com/gf_pancake-mix.html as well as other great gluten-free mixes)
Today, I decided to recreate my experience at the Pancake House when I first had that heavenly pancake. This is my first gluten-free recipe post for all you Celiacs or for anyone who has a sensitivity to gluten. I am still on the hunt for some great gluten-free goodies and once I succeed in finding some I will be sure to post more
Gluten-Free Apple Cinnamon Pancakes
(adapted from Bob’s Red Mill Gluten-Free Pancake Mix)
- 1 1/2 cups Bob’s Red Mill Gluten-Free Pancake Mix
- 1 egg
- 3/4 cup milk
- 1 tablespoon applesauce (Bob’s calls for a tablespoon of oil but I’m always looking for healthy alternatives so I substituted applesauce for oil)
- 1/2 teaspoon cinnamon
- 1 apple (If you prefer tart, go with Granny Smith. I like mine a little sweet so I went with Gala)
Combine pancake mix with one egg, milk and applesauce in a small bowl. Blend together until well mixed. Preheat any size non-stick griddle on medium heat.
Add the cinnamon to the batter and blend together.
Chop up the apple into little chunks and add to the batter.
Using oil or butter, lightly coat the griddle before pouring the batter on it. Once the griddle is hot, pour a little bit of the batter (you can always pour more depending on how large you like your pancakes) onto the griddle and cook until you see bubbles at the top. Flip and cook until the pancake turns golden brown.
Stack those flap jacks high and top it off with hot maple syrup!
Look at those apples! Delicious!