My Husband Cooks

CHICKEN SOUP AND JAMBALAYA - WHAT DO YOU DO WHEN THE CUPBOARDS ARE ALMOST BEAR? 

We're 2 days from payday and down to the dregs (i.e. we don't have anything that we normally eat, but we still have lots of food in the house). Out of eggs, out of bread, out of bananas... a tragedy per my sweet husband. Let's see; we have chicken sausage, shrimp, farro, barley, some other grains... So, this is what we came up with for today...

Breakfast - Oatmeal, a little butter, a little brown sugar, a little half n half (and a lot of love)

Lunch - Left over Mimi's Chicken Orzo Soup (recipe below) - Whenever I have left over soup (and I always do), I cool it, put it in gallon zip-lock bags, and freeze it - Better the second time around!

Dinner - Chicken sausage, shrimp, and farro jambalaya (recipe below)

MIMI'S QUICK AND DELICIOUS CHICKEN ORZO SOUP

4 cups water

Salt, pepper, garlic/onion powder, paprika (dash), italian herbs (dried), parsley (dried) - to your taste

1 large chicken breast

2 cups chicken broth

1 cup grated carrots (large grate)

1 cup celery

1 shallot, chopped

1/2 cup dried orzo

1/4 cup fresh parsley

1. Add all spices to the water and stir. Bring to a boil and put chicken in water. Simmer for about 20-25 minutes until almost cooked through. (You can also use pre-cooked chicken for this dish as well, but I love fresh)
2. Remove chicken and let cool to the touch
3. Add chicken broth to the water and stir
4. Cut up chicken into bite sized pieces
5. Add chicken, carrots, celery, and shallots to the broth and bring to a boil.
6. Lower heat to a soft roll (medium high) and add orzo. 
7. Simmer for about 20 minutes until orzo is soft and the consistency you like (I like mine just past alDente). Sprinkle with parsley at the end.
8. Serve with french bread (I make mine in the bread maker - water, flour, and yeast - best bread ever!). 

CHICKEN SAUSAGE, SHRIMP AND FARROW JAMBALAYA (Note: you can use barley or rice instead of farrow)

Ingredients
1.5 Tsp Olive oil
1 cup uncooked onion(s)
6 oz cooked chicken sausage(s) (chopped)
4 Medium Garlic clove(s)
2 tsp Paprika
1/2 tsp Kosher salt
1/2 tsp Dried oregano
1/2 tsp Black pepper
1/4 tsp Cayenne pepper
2 cup chicken stock
1.5 cups uncooked farro
14.5 oz canned diced tomatoes, fire roasted-variety
2 Bay leaves
1 lbs uncooked shrimp
2 tbsp fresh parsley, chopped (optional)

Instructions

1. Heat oil in a large skillet or sauté pan over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes. Add paprika, salt, oregano, black pepper, and red pepper; cook 1 minute, stirring constantly so spices don’t burn. Stir in chicken stock, farro, tomatoes, and bay leaves and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2. Uncover pan and stir in shrimp and chicken sausage. Increase heat to medium and cook, uncovered, until shrimp are done, about 5 minutes. Let stand 5 minutes before serving. Discard bay leaves. Garnish with parsley, if desired.

Serving size: about 1⅓ cups