A Taste of Pennsylvania Cookbook

WEIS DAYKettle StyleJambalayapresented by Karen MooreFood Service Specialist and Prepared Foods Technician,Weis MarketsPrep Time: 20 minutesYields: 6–8 servingsPull chicken and remove all bones. Placechicken in soup pot.Melt butter in skillet and sauté pepper,onion, and celery for 5 minutes. Addsausage slices to brown. Add garlic, CajunSpice Blend, thyme and oregano to skilletand cook another 2 minutes. Transfermixture to soup pot. Add chicken brothto cover ingredients. Bring to a boil, thenreduce heat to medium.Add package of unflavored gelatin to ½ cuphot water and stir to dissolve. Add gelatinmixture to soup pot and stir again. Addundrained tomatoes and stir to mix. Putcover on soup pot and reduce heat to low.Cook for 1 hour.Remove lid after 1 hour and add crushedred pepper, shrimp, and rice.Put cover on soup pot and set to medium.Cook an additional ½ hour. Shrimp shouldbe pink, and rice should be cooked.Ladle into large soup bowls or crocks.Garnish with chopped parsley. Serve withslices of Toasted Sweet Pepper Baguette(recipe follows).DAIRYSPOT.COM HEALTHY TIPBe ahead of the game. Cut up batchesof veggies like bell peppers, onion,carrots and broccoli. Pre-package themfor later in the week when time is tight,then enjoy them on a quick salad.Approximately 1.5 lb. whiteand dark chicken meatpulled from one Weis DeliRotisserie Chicken2 Tbsp. butter1 green bell pepper, diced in1⁄2-inch pieces1 large Mayan or othersweet onion, diced in 1 ⁄2-inchpieces3⁄4 cup celery, diced in 1 ⁄4-inchpieces1 lb. smoked sausage, cutinto 2-inch slices3 garlic cloves, cracked withthe blade of a chef knife andfinely chopped1 Tbsp. Cajun Spice Blend1 tsp. dried thyme1 tsp. dried oregano3 cups chicken broth1 pkg. Knox unflavoredgelatinOne 28-oz. can dicedtomatoes, undrained1⁄2 tsp. crushed red pepper(omit if you like less spice)3⁄4 lb. peeled and deveinedextra large raw shrimp1 3 ⁄4 cups converted riceGARNISH:Chopped parsley to garnishWINE PAIRING Benigna’s Creek Traminette31