What do you do with an empty (ORANGE!) caldero? (A recipe and giveaway)

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Let me tell you about the big plans I had for this past week when I got back from Texas:

  1. I was going to cook a big, fat pot of arroz con pollo.
  2. I was going to cook it in my new big, fat ORANGE (!) caldero from IMUSA USA (which totally matches my Fiesta dishes, but that's not important right now).
  3. I was going to do a video and teach you how I make it.
  4. I was going to give away an ORANGE (!) caldero (it looks fabulous on my stove) to one lucky MBFCF reader.

IMUSA Caldero 1

What I didn't count on...

  1. I didn't count on being exhausted both physically and emotionally when I got back.
  2. I didn't count on getting that scratchy-throat-fevery-oh-no-it-might-be-strep thing which has me super run down.

So I'm staring at this empty ORANGE (!) caldero (and totally loving it, by the way) and feeling guilty. In that intense, Cuban, swim-around-in-it-until-your-fingers-get-pruney-from-the-guiltiness way.

IMUSA Caldero 2

What to do?

  1. Share my friend, Ana's recipe for Jambalaya, which she geniusly makes in this same beautiful ORANGE (!) (orange is the new black, you know) caldero.
  2. Host the giveaway anyway.

So here's Ana's recipe for Jambalaya. (The photos are also from her beautiful site, AnaQuincoces.com - go there. Surf around. Find the quote from me about her. You're curious now, aren't you?)

JAMBALAYA

Jambalaya_trim

Ingredients

  • 4 tbsp olive oil
  • 2 boneless skinless chicken breasts cut into bite-size pieces
  • 8 ounces Andouille sausage, sliced
  • 1 large sweet yellow onion, diced
  • 1 small red bell pepper, diced
  • ½ cup diced celery
  • 2 tbsp chopped garlic
  • ½ tsp cayenne pepper or to taste
  • ½ cup tomato sauce
  • 1 tbsp onion powder
  • 1 (12oz) can fire roasted tomatoes
  • 2 cups uncooked converted white rice (Like Uncle Ben’s)
  • 4 and ½ cups chicken stock (double it for brown rice)
  • 3 bay leafs
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot pepper sauce
  • salt & ground black pepper to taste

Preparation

  1. Heat oil in your large IMUSA CALDERO to medium high heat.
  2. In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
  3. In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic.
  4. Season with cayenne, onion powder, salt and pepper.
  5. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
  6. Add the tomato sauce and cook for 5 more minutes.
  7. Add the rice, the chicken stock and bay leaves to your caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
  8. Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce.
  9. Adjust salt and pepper to taste.

Jambalaya
SERVES 6

Isn't that just crazy-beautiful?

But this still leaves me with an empty ORANGE (!) caldero (I'm thinking carne con papas would be awesome in this) to give away....

So, to enter this drawing, answer one or both of the following questions:

  • What would YOU make in this beautiful ORANGE (!) caldero?
  • Do you forgive me? ;-)

Remember that if you want to enter the drawing for this beautiful ORANGE (!) caldero, you must leave a comment on this post and I'll choose a winner on Tuesday, July 26th, 2011 at 5 pm Pacific.

Buen Provecho! And thanks, IMUSA USA!

This fabulous ORANGE (!) caldero is also available at all Macy's stores. And if you're on Facebook, please give IMUSA USA some "like" love.  ;-)

{Disclaimer: Imusa USA very generously sent me that beautiful ORANGE (!) caldero and offered one as a gift for one lucky MBFCF reader.}