Years ago – upon my graduation from college – my mother typed out a selection of the favorite family’s recipes so that I would have them at hand should I come over all peckish. I think she was both worried I might try subsisting on Chinese take out and hoping I would appreciate having this “little bit of home” at hand should I get homesick in addition to peckish. To be honest, I did appreciate it – a great deal. But this didn’t prevent me trying to subsist in Chinese take out for the first few years.
When I finally did come to the realization that I was going to have to use the kitchen for more than storing soda and chocolate, I was glad I had saved this little binder. It has moved with me many times, including making the great big move across the Atlantic. I’ve recently rediscovered it among all the other cookbooks and I have to say, it’s been a lovely chance to revisit my culinary childhood. One of the meals I enjoyed most back then – as well as when I made it myself as an adult was Easy Jambalaya. Nothing made a winter evening better than this huge hug of a dish. And it keeps well too. Lunch the next day? Oh yes. Almost better than dinner the night before.
- 1 package chicken Rice-a-roni
- 2 3/4 C. hot water
- 1/4 tsp. black pepper
- 3/4 C. chopped onion
- 1/2 C. diced celery
- 1/2 C. diced bell pepper
- 8 chicken thighs or legs
- 12 oz. package sausage
Brown the sausage. Remove from pan and brown chicken in drippings. Add vegetables and sauté until tender. In a separate pan, brown the Rice-a-roni lightly. Stir in chicken flavor packet and water. Add seasonings, vegetables, and meats. Cook covered on low for 20 minutes.