Instructions:
Source: Family Circle
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Instructions:
Cover the chicken with water and set over medium heat. Bring to a boil, reduce the heat and simmer for about 45 minutes. Remove the chicken from the pot and reserve the stock. When cool enough to handle, remove the chicken meat from the bones and skin and cut it into bite sized pieces. Set aside. Reserve stock. Meanwhile, in a large heavy bottomed Dutch oven over a medium heat, sauté the sausage in the oil until lightly browned. Remove it from the pot with a slotted spoon and set it aside with the chicken. Add the onion, celery, and bell pepper to the pot and sauté until tender. Add the crushed tomatoes, garlic, salt and pepper and cook for about 10 minutes, stirring and scraping the bottom of the pot. Stir in the rice and mix well. Stir in 1 1/2 cups of the reserved chicken stock, bring the pot to a boil and then reduce to a simmer. Add the sausage, chicken, and raw peeled shrimp. Cook uncovered, stirring occasionally, until the rice and shrimp are done, about 20 minutes. Source: Gumbo Shop : A New Orleans Restaurant Cookbook
For shrimp:
Instructions: Make black-eyed peas: Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl. Make shrimp: Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves. Source: Epicurious Serves 4 Ingredients:
Instructions: Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops. Source: Cooking Light Serves 6 Ingredients:
Instructions:
Source: New York Times' Well’s Vegetarian Thanksgiving 2010 |