Wellspring, Mangiere, Jambalaya

1. Voices sing a cappella and fill the hill top church (and my heart) with joy.

Proverbs 13:12 Hope deferred makes the heart sick, but a longing fulfilled is a tree of life.

2. Son-in-law #2 sees Boyfriend #3 pile three pieces of chicken on his plate and happily uses this as permission to do the same.

3. The second shared meal of the day centered around a Mardi Gras theme. I made a Jambalaya for the first time and it was really good! It's also super-easy to make.

Andouille and Chicken Jambalaya

1/2 c. vegetable oil (I used olive oil)

3 c. chopped onions

1 c. chopped Bell peppers

3 tea. salt, divided

1 1/4  tea. cayenne, divided

1 pound andouille or chorizo sliced into 1/4" slices (I used chorizo)

1 1/2 pounds boneless white and dark chicken meat cut into 1-inch cubes

3 bay leaves

3 c. medium grain white rice

6 c. water (I used vegetable broth)

1 c. chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, peppers, 2 tea. salt and 1 tea. cayenne. Stirring often, cook the vegetables for about 20 minutes or until they are caramelized and dark brown in color. Scrape the bottom of the pot to loosen any browned particles. Add the sausage and cook, stirring often, 10-15 minutes. Season the chicken with the remaining 1 tea. salt and 1/4 tea. cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8-10 minutes, continuing to scrape the bottom of the pot to loosen any browned particles. Add the rice and stir for 2-3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over low-medium heat for 30-35 minutes, without stirring until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2-3 minutes. Remove the bay leaves. Stir in the green onions and serve.

Makes 10-12 servings