Ross over at planetross gave me another favorite food cooking challenge: Kraft Macaroni and cheese dinner, chicken, spareribs, tomato soup, and cheese (or at least that’s what I could gather from a slightly confusing comma placement).
Unfortunately for Ross, I can’t make a Big Mac with these ingredients. I was having trouble concocting a restaurant-worthy recipe, as well. However, I’ve been yearning for Winter and cozy nights at home, so this is what swirled into my head…footy pajamas and roaring fire optional.
Homey Pasta Jambalaya with cheddar-parsley biscuit crust
Remove the pork meat from the ribs and dice. Dice chicken. Sauté a bit of andouille sausage in a heavy saucepot. Add chicken and pork to saucepot; sauté until all meat has browned and reserve. Sauté chopped shrimp and reserve. In the same pot, sauté diced onions, celery, green and red bell pepper until slightly browned. Add chopped garlic and sauté briefly. Add a bay leaf, dried oregano, dried thyme, cayenne pepper and smoked paprika. Deglaze pan with a splash of white wine (or dark beer), scraping up the browned bits. Add one can tomato soup, one-half can water and a few dashes of hot sauce. Bring to a boil, reduce to simmer and simmer for 20 minutes. Add macaroni (reserve cheese sauce for another use, like popcorn later that night) and cook until almost tender. Add meat back into pot. Season with salt and pepper. Drop cheese biscuit dough by small tablespoons over surface of jambalaya and continue to cook until biscuits are cooked through, about 20 minutes. Serve in deep bowls with extra cheddar cheese sprinkled on top.