What I Cooked: March 16, 2017 Down on the Bayou

The weather here has been unseasonably cold.  36 degrees in the morning is not the norm here in South Carolina.  So while I've been yearning for the fresh, light flavors of spring and summer, the temps are steering me toward big bowls of comfort.  This jambalaya recipe that I pulled from the February 2017 issue of Southern Living magazine fit the bill.  

Usually, I make jambalaya with shrimp and sausage, but this recipe substituted chicken thighs for the shrimp and I decided to give it whirl.  While the recipe involves a good bit of chopping (have you been practicing your knife skills?), it comes together fairly easily. You brown the meats, then remove them from the pan and brown the vegetables and herbs, Then add the rice, tomatoes and chicken broth cover and cook on low for about 25 minutes.  

Add a dash of Frank's Red Hot sauce to spice things up.