Quick Ideas
1 CHICKEN AND SAUSAGE JAMBALAYA
Cook 12 oz. sliced andouille and 1 chopped onion in 2 Tbsp. olive oil in a large pot over medium-high until onion is soft, 8 minutes. Stir in 2 cups each white rice, shredded rotisserie chicken, and chunky salsa, 1½ cups chicken stock, and 1½ tsp. Creole seasoning. Bring to a simmer; reduce heat to medium, cover, and cook until rice is tender, 15 minutes.
2 SALSA BUTTER
Stir together 2 sticks softened unsalted butter, ½ cup chunky salsa, ¼ cup chopped fresh cilantro, the zest and juice of 2 limes, ½ tsp. ground cumin, and 1 clove grated garlic until evenly combined. Shape into a log, wrap in plastic, and freeze at least 15 minutes and up to 1 month.
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