Sarah’s Much-Tweaked Jambalaya

I found a recipe for Chicken Jambalaya on I thought it was good, but I hated the proportions of the ingredients (1/4 cup celery?! What do I do with the rest of the bunch?) and it was way too bland. Now, it barely resembles the original, but it tastes much better. To us, anyway. This makes a lot, but I think it tastes better the second day, so leftovers are sort of a treat.

1 lb Polish or Andouille Sausage, sliced
3 skinless boneless chicken breasts, cubed
1 small bunch celery, chopped
1 large onion, chopped
4 cloves garlic, chopped
2 medium green bell peppers, chopped
2 (14.5 ounce) cans diced tomatoes
3 cups chicken broth
1 1/3 cup white rice
3 cans kidney beans, drained and rinsed
1 tsp dried thyme
1/2 teaspoon garlic salt
1 tsp ground black pepper
2 T hot pepper sauce
1 bay leaf

1. Sauté sausage in Dutch oven over medium high heat until it lets out some grease. Cook chicken until browned in sausage pot. Add onion, celery, garlic and green pepper and cook until onion is translucent.

2. Stir in tomatoes, broth and rice. Bring to a boil and add all other ingredients. Cover and simmer 20-30 minutes.

travel planning Fall 2006 — it’s getting complicated

Wow, when it rains, it pours. After refusing to participate in the Great German Month of Vacation, our free time this coming Fall is being allocated quickly. To help everyone with the travel planning, I’ve put all this stuff into a public Google calendar, and given it a permanent link over there on the right (“Our Calendar”).

Geeky note: if you’re into that kind of thing (and ya know I am), you can use a rss reader (perhaps even Google’s own server at []( “Google’s very nice RSS reader”)) to subscribe to this itinerary using this link as the feed: