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Menu of the week: Oct. 3

Menu of the week: Oct. 3
Posted on 10/03/2018
andouille and chicken jambalayaShop once at the Lenexa Farmers Market and make these delicious dishes: apples and bacon, andouille and chicken jambalaya.  

Apples and Bacon

(Recipe courtesy of Connie Berggren)

Vendors: Sunflower Orchards, See’s Family Farm, Oatie Beef, Pastimes Farm 

6–8 apples, peeled and sliced
½ pound bacon, diced
1. Cook bacon until almost crisp. Add apples and sauté until slightly softened. 
2. Serve as a side with pancakes or waffles for breakfast, or as a side with pork for dinner.

Andouille and Chicken Jambalaya

Vendors: Pastimes Farm and Bakery, See’s Family Farm, JET Produce and Meats, and New Roots for Refugees

8 ounces fresh okra, sliced 
½ pound andouille sausage
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 pound raw chicken (or raw shrimp, peeled and deveined)
1 tablespoon olive oil
3 tomatoes, peeled, and chopped (or 1 16-ounce can chopped tomatoes, juice reserved)
1 cup rice or quinoa 
1 teaspoon black pepper *or to taste 
1⁄8-¼ teaspoon cayenne pepper 
1 teaspoon oregano 
½ teaspoon thyme
1-1⁄2 cups chicken stock

1. Slice the sausage into 1/2-inch slices. Cut chicken into bite-size pieces.
2. Heat oil in a large Dutch oven. Add the sausage and cook over medium heat for 5 minutes. Add the chicken, sear both sides, and remove.
3. Add the onion and the celery to the pan and cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
4. Drain the tomatoes, if not using fresh, reserving the liquid, and add to the pan. Stir in the rice, black pepper, cayenne, oregano, and thyme. Measure the reserved tomato juice and enough chicken stock to equal 2 cups liquid and add to the pan along with the chicken. 
5. Bring the mixture to a boil over medium-high heat. Lower heat, cover and simmer 10 minutes.
6. Add okra, recover and cook until the rice or quinoa is tender, about 10 minutes.
7. If using shrimp, add in the last 5–10 minutes.

Published Oct. 3, 2018