Becky’s Jambalaya

I found this recipe in The Best of The Best of Idaho Cookbook/Caldera Kitchens. This is different from any jambalaya I’ve ever tried because of the roux (which has a nice gravy texture) and the spicy rice, but it’s comfort food at it’s finest. Although a little labor intensive, it’s well worth the end result. I used chicken, crab, and spicy smoked sausage, but use what you have on hand or what your tastebuds prefer. The original recipe calls for 1/2 teaspoon file’ (optional), but I left it out of the recipe because it wasn’t recognized as a food when I tried posting it. I left out the MSG and file’ when I made it and used fresh parsley. — posted by AmyZoe

Beans As in Somogy

From a 40 year old cookbook on Hungarian food that I found in the library. There’s not much I would consider trying because of the ingredients (veal, lard, etc.), but this one sounds interesting. It calls for "double smoked" slab bacon which I doubt is readily available. — posted by windhorse23

Becky’s Jambalaya

I found this recipe in The Best of The Best of Idaho Cookbook/Caldera Kitchens. This is different from any jambalaya I’ve ever tried because of the roux (which has a nice gravy texture) and the spicy rice, but it’s comfort food at it’s finest. Although a little labor intensive, it’s well worth the end result. I used chicken, crab, and spicy smoked sausage, but use what you have on hand or what your tastebuds prefer. The original recipe calls for 1/2 teaspoon file’ (optional), but I left it out of the recipe because it wasn’t recognized as a food when I tried posting it. I left out the MSG and file’ when I made it and used fresh parsley. — posted by AmyZoe

Becky’s Jambalaya

I found this recipe in The Best of The Best of Idaho Cookbook/Caldera Kitchens. This is different from any jambalaya I’ve ever tried because of the roux (which has a nice gravy texture) and the spicy rice, but it’s comfort food at it’s finest. Although a little labor intensive, it’s well worth the end result. I used chicken, crab, and spicy smoked sausage, but use what you have on hand or what your tastebuds prefer. The original recipe calls for 1/2 teaspoon file’ (optional), but I left it out of the recipe because it wasn’t recognized as a food when I tried posting it. I left out the MSG and file’ when I made it and used fresh parsley. — posted by AmyZoe

Garlic Grilled Chicken Kabobs

This is one of my favorite recipes for the grill. I usually have everything I need on hand, for one of those warm evenings when it’s too nice to stay inside. Preparation time does not include time for chilling. — posted by Julie F

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