Keep summertime fun cool with the Handy Cooler.
Just soak it and wear it. use it over and over again.
http://pd.gophercentral.com/u/1092/c/186/a/574
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*** A WORD FROM THE KITCHEN ***
What do you call it when you keep throwing stuff together
and then you spice it up? JAMBALAYA! Here's a pretty spicy
mix for you for PASTA JAMBALAYA. Lots of ingredients but the
final product is an explosion of pasta fun. Never heard of
Andouille? Don't worry, I'll clue you in down below.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: PASTA JAMBALAYA
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INGREDIENTS:
8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked
2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley
DIRECTIONS:
Cook pasta according to package directions; drain. Melt 2
tablespoons margarine in a large sauté pan over medium-high
heat and add chicken and shrimp. When chicken and shrimp
are partially cooked, add sausage, garlic, chopped vegetables,
salt, black and cayenne peppers, thyme, oregano and paprika.
Cook for several minutes until vegetables are partially cooked.
Add tomato paste and stock. Bring to a boil and reduce until
sauce is fairly thick. Remove the parsley and the two cooked
pastas and mix thoroughly or pour sauce directly over the hot
pasta.
Categories: Main Dishes, Pasta
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MARZEE's CORNER
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What is Andouille?
Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked
sausage so famous nationally today. Made with pork butt,
shank and a small amount of pork fat, this sausage is seasoned
with salt, cracked black pepper and garlic. The andouille is
then slowly smoked over pecan wood and sugar cane. True andouille
is stuffed into the beef middle casing which makes the sausage
approximately one and a half inches in diameter. When smoked,
it becomes very dark to almost black in color. It is not uncommon
for the Cajuns to smoke andouille for seven to eight hours.