Things They Are A Changing (Also, My Bathtub is Puking Evil)

Cooking Adventure: Chicken and Sausage Jambalaya

Source: Bon Appetit
The Kind of... Maybe a Little?... Okay Not Really Bellydance Soundtrack:
Jambalaya by (originally) Hank Williams 
Prep Time: 1 hr. 
Cook Time: 1 hr. 45min.

For those of you who don't know already, the bill banning collective bargaining rights for unions was voted in by our state senate Wednesday night. I heard just after dance practice at 9PM and proceeded to the capitol, where tons of people were driving their cars around the square honking their horns to the tune of, "Tell us what democracy looks like! Beep beep BEEP beep-beep-beep-beep BEEP BEEP!" (i.e. This is what democracy looks like! ... BEEP!). I'm not a teacher, and I'm not part of a union, so I think it was a bit more difficult for me to get as riled up. But I was still quite upset that this bill was passed through on what I would call sneaky terms.

I ended up getting home late and frustrated to take a nice relaxing, warm bath, only to find that my tub was also showing its disgust in the form of black water burped up in three second bursts. Apparently it has something to do with the apartment's water heater, or city water mains being flushed, or something scientific. Luckily, I'm Wiccan, so I can blame it on demons. And I checked. Even though they had one of the most amazing plumbing systems in the world (if you don't count the whole lead poisoning thing), the Romans did not have a god or goddess of plumbing. I guess I'll have to invoke the power of my apartment's maintenance man instead. ...The gods would get my problem solved quicker.

Thursday, while still filled with very depressed local educators and those darn celebrities that are drawn to protests like a hobo to a hammie, proved to be much better for my own moral, as I discovered the healing power of messing with blog design. <dorkyshakespearreference>Ah, html, how I love thee.</dorkyshakespearreference>

Plus, my husband took me back to my Louisiana days with a Jambalaya recipe that would have your heart delightedly gasping for air while whispering, "Totally worth it!"

Ingredients  

 - 12 ounces applewood-smoked bacon, diced 

 - 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles 

 - 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes 

 - 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes 

 - 1 1/2 pounds onions, chopped (4 to 5 cups) 

 - 2 large celery stalks, chopped 

 - 1 8- to 10-ounce red bell pepper, coarsely chopped 

 - 1 8- to 10-ounce green bell pepper, coarsely chopped 

 - 6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces 

 - 2 tablespoons paprika 

 - 1 tablespoon chopped fresh thyme 

 - 1 tablespoon chili powder 

 - 1/4 teaspoon (or more) cayenne pepper3 10-ounce cans diced tomatoes and green chiles 

 - 2 1/2 cups beef broth 

 - 3 cups (19 to 20 ounces) long-grain white rice 

 - 8 green onions, chopped (about 2 cups) 

 - Chopped fresh Italian parsley

Directions: 
1. Position rack in bottom third of oven and preheat to 350°F.
2. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes.
3. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes.
4. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes.
5. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute
6. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
7. Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes.
8. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.