hunting(1) (iou) and Jambalaya (recipes)

hunting(1) (iou)

hunting noun. OE.
[from HUNT verb + -ING1.]
The action of HUNT verb; esp. the action or sport of pursuing game; an act or instance of hunting, a hunt. OE.
Game killed in hunting. ME-E17.
Comb. (partly also from HUNTING ppl adjective): hunting-box a small house or lodge for use during the hunting season; hunting-case a watch-case with a hinged cover to protect the glass (orig. against accidents in hunting); hunting cat = hunting leopard below; hunting-crop: see CROP noun 4; hunting dog (a) a dog used for hunting game; in pl. (Hunting Dogs) the constellation Canes Venatici; (b) a southern African animal of the dog family, Lycaon pictus, which hunts its prey in packs; hunting-ground a district or place where hunting or searching is carried on; happy hunting-ground(s), (among N. American Indians) a fabled country full of game to which warriors go after death; fig. a fruitful place for collecting, making acquisitions, etc.; hunting horn (a) a straight horn blown to give signals in hunting; (b) = leaping-horn s.v. LEAPING verbal noun; hunting leopard the cheetah, in Asia tamed and used for hunting; hunting-lodge a lodge for use during the hunting season; hunting-pink: see PINK noun4; hunting-shirt US an ornamented shirt orig. of deerskin, worn by trappers, hunters, etc.; hunting-watch a watch having a hunting-case to protect the glass.

Jambalaya (recipes)

Jambalaya

Yield: Makes 4 servings

In Italian, orzo means "barley," but it is actually a tiny, rice-shaped pasta. It is ideal for soups and wonderful when served as a substitute for rice, as it is in this spicy dish.

Ingredients:

2teaspoons vegetable oil

4ounces smoked chicken, cubed

1-1/2cups chopped green bell pepper

1-1/4cups chopped celery

1cup chopped onion

3cloves garlic, minced

1can (16 ounces) no-salt-added tomatoes, cut up

2bay leaves

1/2teaspoon dried thyme leaves

1/4teaspoon dry mustard

1/4teaspoon black pepper

3to 5 dashes hot pepper sauce

1cup uncooked orzo pasta

1can (15.5 ounces) red kidney beans, rinsed and drained

1/4cup thinly sliced green onions

Preparation:

1.Heat oil in large nonstick saucepan over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes. Add bell pepper, celery, onion and garlic. Cook, stirring frequently, 5 minutes or until Vegetables are tender.2.Add tomatoes, bay leaves, thyme, mustard, black pepper and hot pepper sauce. Bring to a boil; reduce heat and simmer 10 minutes or until slightly thickened. Remove bay leaves.3.Cook pasta according to package directions, omitting salt. Drain, but do not rinse.4.Stir beans into tomato mixture. Cook 5 minutes or until heated through.5.Spoon approximately 1/2 cup pasta into individual bowls. Spoon jambalaya over pasta. Sprinkle with green onions. Garnish as desired.

Nutritional Information:

Serving Size:

Fiber

11 g

Carbohydrate

66 g

Cholesterol

24 mg

Saturated Fat

Total Fat

4 g

Calories from Fat

10 %

Calories

369

Protein

20 g

Sodium

712 mg

Dietary Exchange:

Vegetable

4

Starch

3

Fat

1

Other ways:

Ingredients

1/4 cup Cooking oil

1 lb. smoked sausage, sliced

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery

1 cup chopped green onion

2 cloves garlic, minced

1-14.5 oz. can tomatoes, drained reserving liquid

1 1/2 cups chicken stock or water

1 teaspoon thyme

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

1 teaspoon salt

1 cup converted rice

1 1/2 tablespoon Worcestershire sauce

1 lb. peeled shrimp

1 lb. boneless cooked chicken, shredded

Directions

In a large heavy Dutch oven, sauté sausage in Cooking oil until lightly browned. Remove sausage from pot; sauté onions, celery, green peppers, green onion, and garlic until tender. Add tomatoes, thyme, red pepper, black pepper and salt; cook for 5 minutes. Stir in rice. Mix together the stock, Worcestershire sauce and reserved tomato liquid to make 2 1/2 cups. Add mixture to the pot and bring to a boil, reduce to a simmer, add chicken, sausage and raw shrimp; cook uncovered, stirring occasionally for 30 to 45 minutes until rice and shrimp are done.

Other ways:

A spicy Cajun rice dish popular throughout the American south but most often attributed to the Cooking of New Orleans. There are lots of variations but essentially it' s made with rice, ham or sausage, chicken, prawns, chillies, tomatoes and Other Vegetables.Cajun Chris' s jambalaya

Sites

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