Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
November 2005
***
Jambalaya
1 pound link sausage, skinless if
available
2 green onions, chopped
2 medium to large onions, chopped
3 tablespoons parsley, chopped
4 cloves garlic, pressed and diced
2 tablespoons flour
2 tablespoons olive oil
4 stems celery, sliced
2 pounds uncooked shrimp, shelled & deveined
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
3 bay leaves
1/2 teaspoon sugar
Tabasco, salt, pepper, Worcestershire, cayenne pepper, etc. to taste
1/2 to 3/4 cup uncooked rice
2 1/2 cups water
Remove casing or "skin"
from sausage, if applicable, and cut into bite-size pieces. In a large
skillet, cook sausage, onions, parsley and garlic until sausage is well
browned, about 15 to 20 minutes.
In a large soup pot, combine the flour
and oil and cook over a medium high heat until flour is dark brown,
stirring constantly. Do not let it burn! Add sausage mixture, celery,
shrimp, tomato paste, tomatoes, bay leaves and all seasonings to taste.
Heat to simmer and let simmer about 15 minutes. Stir in rice and water,
and allow to return to a low simmer and let cook, covered, for 15 to 20
minutes. Remove bay leaves before serving. This is a hearty, thick
jambalaya. Add tomato juice or sauce to thin, if desired.
Serve hot with a salad and French bread
loaf. Makes 7 to 10 servings depending on the size of the
servings.
***
Last year I was blessed by a sweet lady in a Bible study group I was in.
She gave each of us a precious gift of "Mixed Blessings" the
last time we met before Thanksgiving. The small bag containing a
Thanksgiving snack mix had a tag attached with the following message:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mixed Blessings
Bugles are a symbol of the Cornucopia, a horn of plenty.
Pretzels represent arms folded in thanks and prayer.
Candy Corn reminds us that during the first winter, the pilgrims
were allowed only five kernels of corn per day because food was so
scarce.
Fruit is a reminder that Thanksgiving is a celebration of the
harvest.
Seeds & Nuts represent the potential of the bounteous harvest
for the next season if they are planted and well-tended.
Happy Thanksgiving! In everything give thanks: for this is
the will of God in Christ Jesus concerning you. ~
1 Thessalonians 5:18
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I immediately began to think of how I could use this great idea in
2005. As November arrived this year I began contemplating just how I
should go about it. I would love to give some "Mixed
Blessings" to everyone I know... but how could I possible do that?
That's when it hit me, "I'll put the idea in our Two Many Cooks
recipe column and watch the blessings multiply!"
So, now you know what you have to do. I am
issuing you a challenge. Think of who you can bless with this simple
project. Don't let yourself be talked out of it just because you think
someone else will probably do it. Think about it... worst case
scenario, someone gets multiple "Mixed Blessings." Then they
can pass along some "Mixed Blessings" to someone else.
Doesn't that sound like something you want to be a part of? Don't be a
turkey...one of those at every table is plenty... but, there is always
room for more blessings!
~M.L.
* * *
Mixed Blessings
~ Thanksgiving Snack Mix ~
Bugles Corn Snacks
Mini-Pretzels
Candy Corn
Assorted Dried Fruits (raisins, pineapple, papaya, apricots or apples)
Peanuts, sunflower seeds or pumpkin seeds
Toss all ingredients together in a large
mixing bowl. Scoop out 1 - 2 cups and place in cellophane gift bags and
seal with a twist tie. Type or write the "Mixed Blessings"
text shown above onto heavy paper to create a tag. Punch a hole at the
top. (You can also use adhesive labels and place
them directly on zippered sandwich bags.) If desired, purchase fall
fabric and cut 18" squares or circles with pinking shears. Gather
fabric around bag and secure with a matching decorative ribbon, twine or
raffia-type paper ribbon that you have laced through the "Mixed
Blessings" tag.
For more of this week's Life Section, pick up your copy of
the Hondo Anvil Herald, or Click
Here to Subscribe Now!
