King & Farm Jambalaya

For the King & Farm Jambalaya

2 tins of King Oscar tomato brisling sardines

1 pack of Greenridge Farm sun-dried tomato & basil chicken sausage (sliced)

1 cup basmati rice

1 Now Foods Quinoa Q-cup

1 red bell pepper (diced)

1 green bell pepper (diced)

1 stalk of celery (diced)

1 tomato (seeded and diced)

1/4 onion (diced)

1 tbsp. of chopped garlic

1 tbsp. of sea salt

1 tsp. of ground black pepper

2 tbsp. of Cajun seasoning

1 pinch of saffron (optional)

1 tbsp. of tomato paste

2 tbsp. of chopped parsley

1 lemon (juiced)

2 cups of chicken broth

2 tbsp. of canola oil

For the Cajun Breaded Artichokes

1 can of Chandler's Chop House artichokes (drained and padded dry)

1 cup of Gonnella French bread crumbs

1 tbsp. Parmigiano-Reggiano (grated)

1 tbsp. Cajun seasoning

1 tsp. of sea salt

1 tsp. of ground black pepper

1 tsp. of parsley dried flakes

1/2 cup of AP flour

1 egg (beaten)

2 cups of canola oil.

For the Creole Mustard dipping sauce

1/4 cup of Dijon mustard

1 tbsp. of Worcestershire sauce

1 tbsp. of Tabasco sauce

In a 12-inch skillet or Dutch oven over medium heat, add the canola oil and brown the chicken sausage roundels on both sides. Remove from skillet and put on a plate to the side. While this is cooking, add water to the Q-cup up to the fill line and microwave for a minute on high (follow instruction on packaging). Let quinoa steep for 5 minutes and drain excess water.

With the same heat and oil, add all the chopped vegetables (onion, red & green bell peppers, celery & tomato). Cook until onion is translucent (about 5-6 minutes). Add the garlic, Cajun seasoning and salt & pepper. Mix well for another minute or so. Add rice, chicken broth and tomato paste, mix thoroughly. Reduce heat to mid-low and cover until rice is fully cooked and all liquid is absorbed (about 15-20 minutes). Add chicken sausage & sardines on top, lemon juice and a pinch of saffron if desired. Cover and let the sausage and sardines heat up for about a minute (they are already cooked) and do not mix because sardines are fragile. Add parsley for color and freshness.

For artichokes, mix bread crumbs, Cajun seasoning, Parmigiano-Reggiano, salt & pepper in a wide bowl or tray. Drench drained artichokes in flour and coat very well, then drench in egg coating completely and now in the breadcrumb mix. Artichokes should be covered thoroughly. In a sauce pan, add oil and heat up to medium heat. Carefully place artichokes in oil (oil will spatter, so long sleeves are recommended, and a large & long metal spoon or fork works very well to place, turn over and remove the artichokes in the oil), turn over after 30-60 seconds or until golden brown. Take out and place on a plate with a paper napkin to drain excess oil.

For dipping sauce, mix mustard, Worcestershire sauce and Tabasco. Mix thoroughly until well incorporated.

To serve: With a small bowl or a shallow cup serve jambalaya and then flip it over a wide serving plate to make a jambalaya mound. Serve two artichokes as a side and a serving of dipping sauce. Sprinkle finely chopped parsley over the plate a pinch of Cajun seasoning on the Creole mustard for presentation.

Oscar Chapa

• Recipes are published as they were presented to Cook of the Week Challenge judges.