Jambalaya & corn bread

Jambalaya
A simple & satisfying supper--this is a Hansen family favorite. I think my mom got the recipe from a woman from Louisiana. I usually make it with chicken & sausage.

• 2-4 boneless chicken breasts, cut in chunks


• 1 lb. shrimp (opt.)


• 1/2 c. sausage (opt.) (I use spicy andouille or Italian sausage, cut in chunks.)


• 2 small cans tomato paste


• 1 celery stalk


• 1 T. cayenne pepper (This is spicy. I use 1 tsp. and let people season their own.)


• 4 cans chicken broth (I use low-sodium.)


• 1-2 cups water


• green onions, chopped (opt.)


• 1/2 cup chopped green pepper, or use combination of red & green


• 1 1/2 cups uncooked white rice


• 1 tsp. parsley flakes


• 1 tsp. dried thyme

In large pot, brown chicken & sausage. Add remaining ingredients & mix. Bring to a boil, then reduce heat & simmer approx. 20 minutes or until rice is cooked. Stir often. Serve w/ corn bread. Makes enough for 8-10 people.

Homemade Corn Bread
I went to make corn bread today & realized I didn't have any Jiffy mix! So I grabbed the yellow corn meal carton and was thankful there was a recipe. It was nearly as easy as the mix, and just as tasty. No more Jiffy for me!

• 1 1/4 cup flour


• 3/4 cup corn meal


• 1/4 cup sugar


• 2 tsp. baking powder


• 1/2 tsp. salt


• 1 cup skim milk


• 1/4 cup vegetable oil


• 1 egg, beaten

Heat oven to 400 degrees. Spray 8- or 9-inch square pan with cooking spray. Combine dry ingredients. Site in milk, oil, and egg, mixing until just moistened. Pour into prepared pan. Bake 20-25 minutes, or until light golden brown and toothpick comes out clean.