RECIPE: West Coast Jambalaya

Made this for New Year’s Eve

2 lb chicken breast, cut in 1 inch pieces
12 oz Andouille sausage (4 links), cut in rounds
1 yellow onion, diced
1/2 cup vegetable oil
1 tsp creole seasoning
1/2 tsp cayenne pepper
1 tsp Louisiana hot sauce
2 tsp Worcestershire
12 oz IPA (I used Seabright Brewing‘s The Blur)
1 cup water
1-1/2 cups long grain rice

Heat oil at medium-high in a big pot.
Brown chicken and sausage.
Add onion. Stir frequently.
Stir in creole seasoning, cayenne pepper, hot sauce, Worcestershire, IPA, water and rice. Bring to a boil.
Cover and reduce heat to simmer for 30 minutes.
Let stand for 5 minutes.

Note: Adjust spices to your taste.



RECIPE: Christmas Eve Chili

1-1/4 lb ground beef
1-1/4 lb ground pork
1 large onion, diced
1 15-oz can petite diced tomatoes w/ jalapeño
1 15-oz can red kidney beans
1 15-oz can white kidney beans
1 15-oz can black beans
1 package Carroll Shelby’s Chili Kit
1 16-oz can Modern Times Blazing World Amber beer (or your favorite Amber beer)
1 8-oz can tomato sauce
1 tbsp brown sugar
2 tbsp Gentleman Jack

Brown meats and onion. Drain.

Mix diced tomatoes, beer, chili spices packet, cayenne packet, salt packet and tomato sauce together in big kettle. Simmer for 15 minutes.

Add meat and onion mixture. Simmer for 30 minutes.

Add red, white and black beans. Simmer for 30 minutes.

Add brown sugar and Gentleman Jack. Simmer for 30 minutes.

Add masa packet. Simmer for 15 minutes.

Serve with cornbread, sweet pickles, shredded cheddar cheese and your favorite California Craft Beer!