Wish I had more time— to write among other things!  I tried writing this post last night near midnight after I had just finished filling out paperwork for my 6 year-old’s new school.  One thing I loathe when they get back to school is all the papers that come home— flyers and notices.  Last year all three were in the same school and I’d get everything in triplicate.  Now a different school along with the original, different schedules (not even on the same holiday schedule which will be tricky!), different lunch programs (it’s tough navigating that without dealing with two different providers) and I’m sure more papers coming home.  It takes up so much time— time to fill out, time to sort, time to throw away.

I was too tired to write last night and then today, when I finally got the chance, I got consumed by news of the earthquake in New Zealand where I have many loved ones.  I am putting off laundry yet again to write… for those wondering how I find the time! 

Last night I created a new recipe based upon a Southern or Creole-style dish.  I would have loved to have made gumbo but didn’t have any okra or filé so it wouldn’t have been authentic.  (Funny I got introduced to and fell in love with gumbo while working in Wellington, NZ)  And I didn’t want to overdo it with spices for my kids by serving red rice… so I went with plain white rice.   

I used organic free range boneless chicken thighs that I cut into smaller pieces.   This is a great way to stretch out your budget and reduce your cooking time.  I used chicken Andouille sausage which I like because it means less “meat” in our diet but you can use the more traditional made from pork.  Most of my vegetables and herbs were from our CSA and the organic white beans were canned.   It was a pleasant moment when I sat down to eat and watch the children dig in with such gusto.  My middle son asked if it was “chili” I replied that it was “chicken and sausage chili”.  They all loved it but my 6 year-old said it was a little spicy for him— that was mostly the Andouille.  I think it took me about 20 minutes of prep and active cooking and another 10-15 of simmering.   So, at least I found the time to do this.

Chicken, Andouille and White Bean Stew

• 3-4 chicken thighs, skinned and boned, cut into 2 inch pieces
• 2 Andouille sausage links, sliced into 1/2 inch pieces
• 1 can Cannellini (white kidney) beans
• 3-4 tomatoes, peeled (or one can) and crushed
• 1 med onion, diced
• 1 lg or 2 sm celery stalk, diced
• 1 sweet green pepper, diced
• 1 sweet red pepper, diced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp chili powder
• 1 cup chicken stock
• 1 Tbsp basil, chopped
• 1 Tbsp parsley, chopped
• 1 Tbsp olive oil
• salt and pepper to taste

Brown chicken and set aside.  Heat olive oil in pan and sauté onions and celery until clear.  Add garlic and peppers and cook until soft.  Add paprika and chili powder stirring for one minute.  Add tomatoes, chicken stock, chicken, sausage, beans and herbs. Cook for another 5 minutes stirring occasionally.  Cover and reduce heat to low and simmer for 15-20 minutes.  Serve over rice.

As I mentioned, it was delicious and the boys gave it thumbs up but with a bit of extra milk and water drinking to counter the heat.  I ate some leftovers for lunch today— even better which is often the case with tomato-based foods.