Gembalaya

INGREDIENTS

2 TBS of tomato paste

1 jalapeno (sliced and chopped)

1 small onion (chopped)

1/2 lbs. pre-cooked chunked chicken

2 sausage links (I used apple gouda chicken sausage)

2 bolillos (for the bolillos only; 1/2 tsp oil)

1 cup of rice

3 cloves of garlic, chopped

1/2 tsp of salt

1-2 bay leaves

1/2 tsp of oregano

1/2 tsp pepper

1 TBS of paprika (smoked if available)

2 tsp of chicken broth mix

1 TBS of oil

STEPS

Bring 2 cups of water to a boil, add rice and reduce heat once it cooks. Simmer 35 min.

Heat oil in 8 inch pot, add garlic and onion. Cook for 3 minutes, then add jalapeno and sausage. Sautée an additional 3 minutes until onions turn translucent.

Add 2 cups of water and 2 TBS of tomato past. Add all seasonings and mix well.

Add pre-cooked chicken and rice to the mixture, simmer for a few minutes to let seasonings develop.

Bolillos (also pan blanca) white bread rolls, a staple of Central American cuisine.

Slice bolillos lengthwise in half. Heat oil in a skillet, place the bolillo halves in the skillet, cut side down to brown. Add a pat of butter under each bolillo half.

This will only take a few minutes.

Fill four bowls with Gembalaya, I like to top mine with Sriracha Hot Chili Sauce, then serve bollilo slices on a plate. Will pair well with a salad...............Bon Apetit

Cost Breakdown:

6 oz of tomato paste $ 1.00

jalapeno $ 0.20

small onion $ 0.46

1/2 pound chicken $ 5.50

2 apple gouda sausages $ 2.30

cup of rice $ 0.30

3 clove garlic $ 0.25

2 bollillos $ 1.34

Total Cost $11.35

(Cost of oil, salt, spices, pepper and broth mix are not included.)

Disclaimer:

This recipe blog is not responsible for the outcome of the dishes prepared. Readers must use caution when using heat.