A lighter chicken pot pie, courtesy of Nestle Kitchens.
Updated: January 8, 2012 8:01AM
Nestle Kitchens gives Swap Shop readers an edge this week with its lighter Chicken Pot Pie, a recipe the company will publish next year. This is in answer to a request from K.G. of Chicago.
In addition, Paddy Meehan, a culinary specialist at Bloomingdale’s Home Store, offers up Emeril Lagasse’s Jambalaya for T.M. of Chicago.
To make 10 to 12 servings of Emeril’s Jambalaya:
Heat ½ cup vegetable oil in large, cast iron Dutch oven over medium heat. Add 1 pound sliced andouille sausage; cook. Add 3 cups chopped yellow onions, ½ cup chopped green peppers, ½ cup chopped red peppers, 1 teaspoon salt, 1½ teaspoons Essence and ½ teaspoon cayenne. Brown sausage and vegetables, stirring often, until caramelized, about 15 minutes. Add 1½ tablespoons chopped garlic; cook 1 minute. Season chicken with 1 teaspoon salt. Add 1½ pounds boneless raw chicken (cut into 1-inch cubes), ½ pound ham (cubed) and 3 bay leaves to the pot. Brown chicken for 3 minutes.
Add 3 cups medium-grain white rice; stir for 2 to 3 minutes to coat evenly. Add 5 cups chicken stock and 1 cup red wine; stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until rice is tender and liquid has been absorbed. Add ½ pound shelled shrimp during last 5 minutes of cooking; cook until shrimp is just pink.
Remove pot from heat and let stand, covered, for 2 to 3 minutes. Remove bay leaves. Stir in 1 cup choppedscallions (green tops only) and ¼ cup chopped fresh parsley; serve.
Please request a broccoli-apple salad recipe.
P.W., Michigan City
I lost my recipe for banana pudding made with cream cheese, Cool Whip and vanilla wafers. Help!
I’d appreciate a recipe for Greek pastitsio.
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