Sunday, June 7, 2009
One year, AWE SNAP!
This was our Anniversary weekend (1 year on the 7th). We went out for Sushi on Saturday to celebrate at Sushi Katsu in the Valley. Oh it was so tasty. I highly recommend the place. I would say that it was romantic but it's a little hole in the wall. I don't recommend going there for ambiance. However, the food was RIDICULOUS! Man, I love Plum wine.
Today I decided to cook a HUGE pot of Jambalaya because he loves it and I don't make it very often. I figure that making it a year is sort of a big deal so I GUESS I can put in the effort. ;) I always make it super spicy and hot and use a ton of different ingredients. Try it! It’s tasteeee.
3 cups cooked white rice
1 green & 1 yellow pepper – roughly chopped
4 stalks celery – roughly chopped
1 large Spanish onion – roughly chopped
LOTS of garlic (as much as you like) – roughly chopped
A package of smoked Kielbasa sausage – cut into bite sized pieces
2 cans diced tomatoes
2 small cans tomato sauce
2 cans kidney beans
1 tsp each of cayenne pepper, red pepper, onion powder, paprika
Salt & pepper to taste
Make yourself a drink first to keep hydrated. This is a very important step!! Try my favorite. I call it a “Coconut Cooler”. ½ parts coconut rum (yes, I said half), ¼ part apple juice, ¼ part cranberry juice & a dash of peach schnapps. It’s yummy.
Start cooking the rice in a large stock pot before you start the rest of the steps.
Sauté the onion, celery and both peppers in a large pot on low heat in some olive oil until tender. Add the garlic in now instead of in the beginning to keep it from burning and keep sautéing a bit longer, maybe 10 minutes.
Add in the Kielbasa now and cook for roughly 10 more minutes.
Add in both cans of the diced tomatoes and cook for 5 more minutes or so, turn off heat.
Add the Kielbasa mix to the cooked rice. Now add both cans of kidney beans and both cans of the tomato sauce. Cook on low heat for 10 minutes to let the flavors blend. Ta-daaaaaaaaaa. Done. SO GOOD!