Jammin' Jambalaya: Cooking with Kids

April Peveteaux
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Photo from The Princess and The Frog Cookbook
My daughter and I cracked open the The Princess and the Frog: Tiana's Cookbook and having that Cajun in me, I immediately wanted to cook and eat every last thing. Esme and I settled on the jambalaya and the cornbread, most likely because she thought the latter was cake.

While Esme was inspired by the Princess, I took the opportunity to teach her some French words and the difference between solid and liquid measuring cups. It was necessary to incorporate these lessons into the cooking session while I was doing the slicing and boiling so she would stay interested even when she couldn't actively participate.

But the biggest thrill was that we were cooking something that wasn't a dessert. This never happens with my girl! And she tried something new although she demanded that she only eat the "hot dogs," the rice and the celery. (We can thank Wonder Pets for the celery-love.)

Regardless, this was not a difficult dinner to make and we all enjoyed Tiana's recipe.

Jammin’ Jambalaya


Makes 6 to 8


(pages 26-27 in The Princess and the Frog: Tiana’s Cookbook)


Reprinted from the book DISNEY’S THE PRINCESS AND THE FROG TIANA’S COOKBOOK RECIPES FOR KIDS. Copyright © 2009 Disney Enterprises, Inc. Published by Disney Press, an imprint of Disney Book Group.

INGREDIENTS:
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into 1-inch chunks
1/2 pound Andouille sausage, cooked and thinly sliced
1 medium onion, chopped
2 large celery stalks, chopped
1 small bell pepper, seeded and chopped
2 cloves garlic, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup canned chopped tomatoes, undrained
2 cups uncooked white rice
4 cups chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

DIRECTIONS:
1. Heat the oil in a large frying pan or pot over medium-high heat. Sauté the
chicken until cooked through, about 5 minutes. Reduce the heat to medium.

2. Stir in the sausage, onion, celery, bell pepper, and garlic. Sprinkle on the salt and
ground black pepper, and stir again. Cook the mixture for 5 minutes, stirring occasionally.

3. Stir in the chopped tomatoes and the uncooked rice. Then stir in the chicken broth. Bring the mixture to a boil.

4. Reduce the heat to low and cover the pan. Simmer the jambalaya until the rice is
tender, about 20 minutes. Stir in the Worcestershire and hot pepper sauces.

 

The Princess and the Frog: Tiana's Cookbook ($10.99) -- Disney

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