Have you ever had one of those days where everything is thrown at you and you’d really like to hide from the world? This has been my Monday…and a majority of last week. At my place of employment, I’ve been running the warehouse, which isn’t what I normally do. My counterpart who handles this has been out on vacation for the past week. During this time, I’ve had to deal with a lot of warehouse headaches which has taken time away from what I should be doing. Here are just a few things I’ve had to deal with..
- Fix a printer..which included going out to buy new parts and installing them.
- Handling an email migration since we switched servers.
- Another printer broke and this one I couldn’t fix… but I spent countless hours talking & skyping with support to try to get everything resolved.
- Trying to recover a new password for production’s email account because the girl who set the new password forgot it. Aaand since she forgot it, I wasn’t able to access things I needed from that email account.
So, I was very happy to come to work on Monday because my co-worker would be returning and I can get back to my things. Oh but guess what??!! Co-worker’s flight got delayed and wouldn’t be in the office until Tuesday. Just.My.Luck.
Thankfully, I have something to look forward to this afternoon. Chicken & Andouille Sausage Gumbo Risotto. I know gumbo is usually a soup, but I really wanted risotto. I also really wanted gumbo. And I don’t see a reason why I had to pick between the two. Risotto is an italian rice, it just takes a little longer (and a lot more attention) to cook.
If you don’t already have a Cajun spice mix in your spice drawer, do yourself a favor and go get one. I absolutely love Penzey’s Cajun Spice Blend. It provides so much flavor and just a hint of spice. I can see myself using this blend for more than just gumbo.
I really enjoyed this recipe! It has everything I love — loads of veggies, meat, rice and spice. This is an easy recipe to make your own, too. If you don’t like chicken, replace it with shrimp. Don’t have andouille sausage in your grocery store? Try a spicy turkey sausage instead. Hate okra? Green beans would work.
The highlight of my afternoon will be this risotto. I’m planning on shutting my office door, turning off the light and hiding under my desk in hopes no one will approach me with, “Meghan, we have another problem…” Wish me luck for some solitude!
Chicken & Andouille Sausage Gumbo Risotto
- 1 green pepper, chopped
- 4 celery stalks, chopped
- 6 okra, sliced
- 4 skinless boneless chicken thighs, cubed
- 1 lb andouille sausage, removed from casing
- 1 onion, sliced
- 1 tsp crushed red pepper flakes
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup Arborio Rice
- 1 tbsp Cajun Spice Blend
- 1/2 cup wine (could use water or chicken broth)
- 5-6 cups of warmed chicken broth
- 1 14.5 oz diced tomatoes, drained
- Salt & pepper
- Chopped parsley, for garnish
- Put some olive oil in a warm skillet and saute green peppers and celery. Saute till tender crisp. Take off heat and set aside.
- Add okra to warm skillet. Okra cooks up fast, so be sure not to over do it. If you do, you will know. It gets slimy. (Gross!!) Once it’s done, remove it from the skillet and set aside.
- Cook chicken and sausage. Set aside when done.
- Add olive oil to the skillet. Saute onions and red pepper flakes. Cook and stir for about 2 minutes. Add garlic and tomato paste. Cook and stir for another minute. When all of the tomato paste is incorporated into the onion mixture, add rice and Cajun spice blend. Add salt & pepper. Cook and stir for a minute. Add wine. Stir the rice mixture until all of wine has been completely absorbed.
- Are you ready for a little arm work out?? Add 1/2 cup of warm chicken broth. Stir constantly until the broth has been absorbed. Repeat this task until risotto is cooked. It took me about 25 minutes. If you run out of chicken broth, just use warm water.
- Once rice is cooked, add the cooked veggies, meat and diced tomatoes. Continue to stir and make sure the added elements are warm. You may need to add some broth or water to make everything come together. Season with salt, pepper and additional cajun spice blend if needed. When you’re ready to serve, garnish with parsley.