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  • Writer's pictureRhonda Morrison

Are you grillin' or chillin' this winter?

Woven Bacon Bobs recipe and my Jambalaya recipe are included below. #superbowl #SuperBowlWeekend #SuperBowlILV #bacon #foodie #WINTER #recipeoftheday #foodiefam #dinnersready #recipeblog



With football season coming to an end this weekend, I want to share with you a couple of my favorite football season recipes. It is getting cooler in Tampa Bay this week. But it is still warm enough to get outside to fire up the grill. The rest of the country north of Florida may be staying in this weekend looking for a heartwarming bowl of something good. I have two dishes that will curl your toes no matter your preference. In Texas, we will have both at the same time. Go big!


For you grillers out there, I have included my recipe for my Woven Bacon Bobs. This is a kabob that has marinated chicken breast and andouille sausage skewered with a slice of bacon weaving on the skewer in between each piece. Chicken and sausage are great for this recipe because the grill times are similar to the bacon cook times. I have made this many times to rave reviews. The recipe is written for 12 kabobs and includes the marinade for the chicken.


If you are wanting to chill at home indoors this weekend, I have included our family's classic jambalaya recipe. This recipe can be Cajun, Creole, or Caribbean in flavors and traditional ingredients. Shoot, I also make a Vegetable Jambalaya. My family is from the heart of the Cajun triangle and that is where my expertise lies. So that's what you get.




Jambalaya and gumbos were created to take foods that are at risk of spoiling and cooking them together to not only use up what is on hand but to also make those ingredients feed a family for several more days. This is why we have dark roux and heavy seasoning in these dishes. These dominant flavors can cover any potentially tainted flavors. You can find my gumbo recipe here https://www.ocajunally.com/post/the-mysteries-of-roux-revealed-gumbos-and-more.


So if you have something on hand that you would like to throw into your jambalaya, gumbo, or on your bacon skewer, go for it! This is your kitchen, your art, your tastebuds. Have fun using the basic techniques to create your own masterpiece.


Thank you for reading and subscribing. You are welcome back every week to see what new culinary adventure I have to share.


Woven Bacon Bobs

  • 2 pounds chicken breasts, trimmed and cubed (36 pieces)

  • 1 tbsp. kosher salt

  • 2 tsp. black pepper

  • 2 tsp. garlic powder

  • 1 tsp. cayenne pepper

  • ½ cup canola oil

  • 12 oz. pale or light beer

  • 1 tbsp. Valentina hot sauce

  • 1 medium lime

  • ¼ cup cilantro, coarsely chopped

  • 26 oz. Andouille sausage, ends trimmed and sliced thick (36 pieces)

  • 12 slices thick-cut bacon

  • Sliced pickled jalapenos

  • 12 bamboo skewers, soaked


Mix together salt, pepper, garlic powder, and cayenne in a small bowl. Coat chicken with seasoning mix and rub it in. Place chicken in a gallon-size Ziploc bag. Mix together canola oil, beer, hot sauce, cilantro, and the juice of one lime to make a marinade. Pour marinade over chicken and add the lime rind. Zip the bag shut removing excess air from the bag. Refrigerate for 2 to 4 hours. Take soaked skewers and start with a slice of sausage. I like to skewer through the casing. Add a jalapeno slice. Skewer the bacon starting 1 inch from the end of the slice. Skewer chicken on top of the bacon end but push down just until the tip of the skewer is exposed. Add jalapeno and lay the bacon over the top of the jalapeno. Repeat with sausage and jalapeno weaving the bacon between the meats until the bacon is completely skewered. One skewer has 3 sausage, 3 chicken, and 6 jalapeno slices woven together by one slice of bacon. Grill on medium-high heat until bacon and chicken are cooked through.


Jambalaya

  • 1 ½ pound boneless skinless chicken breast, cut in bite size cubes

  • 1 pound Andouille sausage, sliced

  • 1 ½ cups uncooked long-grain white rice

  • 3 cups chicken stock

  • 1 bunch green onions, sliced and separated tops from greens

  • 1 medium yellow onion, diced

  • 1 medium to large green bell pepper, diced

  • 3 tbsp. Cajun seasoning

  • 3 tbsp. canola oil

Season chicken and Andouille with 2 tbsp. Cajun seasonings. Mix well and set aside. Heat 2 tbsp. canola oil in a Dutch oven on medium-high heat. Add yellow onion, the tops of the green onions, and bell pepper to the pot and sauté until onions begin to wilt. Add seasoned chicken and sausage and stir cooking until chicken is no longer pink. Add rice, green onion greens, and 1 tbsp. canola oil. Stir until onions turn a bright glossy green, approx. 1-2 minutes. Add chicken stock and remaining 1 tbsp. of Cajun seasoning. Bring to a boil. Put the lid on and bring the heat down to a simmer. Simmer for 35-40 minutes.

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