See Also: Schick test(medicine)
Schick test toxin(medicine)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Schick(dictionary)
Schick(medicine)
Schick method(medicine)
jambalaya(dictionary)
jambalaya(dictionary)
Jambalaya(recipes)
Sausage Jambalaya(recipes)

Schick test toxin (medicine) and Jambalaya (recipes)


Schick test toxin (medicine)


Schick test toxin
Corynebacterium diphtheriae toxin diluted so that the inoculated dose (0.1 or 0.2 ml) will contain 1/50 th of guinea pig minimal lethal dose.

See: Schick test.

Synonym: diagnostic diphtheria toxin.


Jambalaya (recipes)


Jambalaya

Yield: Makes 4 servings

In Italian, orzo means "barley," but it is actually a tiny, rice-shaped pasta. It is ideal for soups and wonderful when served as a substitute for rice, as it is in this spicy dish.





Ingredients:



2teaspoons vegetable oil

4ounces smoked chicken, cubed

1-1/2cups chopped green bell pepper

1-1/4cups chopped celery

1cup chopped onion

3cloves garlic, minced

1can (16 ounces) no-salt-added tomatoes, cut up

2bay leaves

1/2teaspoon dried thyme leaves

1/4teaspoon dry mustard

1/4teaspoon black pepper

3to 5 dashes hot pepper sauce

1cup uncooked orzo pasta

1can (15.5 ounces) red kidney beans, rinsed and drained

1/4cup thinly sliced green onions









Preparation:





1.Heat oil in large nonstick saucepan over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes. Add bell pepper, celery, onion and garlic. Cook, stirring frequently, 5 minutes or until Vegetables are tender.2.Add tomatoes, bay leaves, thyme, mustard, black pepper and hot pepper sauce. Bring to a boil; reduce heat and simmer 10 minutes or until slightly thickened. Remove bay leaves.3.Cook pasta according to package directions, omitting salt. Drain, but do not rinse.4.Stir beans into tomato mixture. Cook 5 minutes or until heated through.5.Spoon approximately 1/2 cup pasta into individual bowls. Spoon jambalaya over pasta. Sprinkle with green onions. Garnish as desired.









Nutritional Information:







Serving Size:







Fiber

11 g







Carbohydrate

66 g







Cholesterol

24 mg







Saturated Fat









Total Fat

4 g







Calories from Fat

10 %







Calories

369







Protein

20 g







Sodium

712 mg









Dietary Exchange:







Vegetable

4







Starch

3







Fat

1















Other ways:



Ingredients

1/4 cup Cooking oil

1 lb. smoked sausage, sliced

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery

1 cup chopped green onion

2 cloves garlic, minced

1-14.5 oz. can tomatoes, drained reserving liquid

1 1/2 cups chicken stock or water

1 teaspoon thyme

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

1 teaspoon salt

1 cup converted rice

1 1/2 tablespoon Worcestershire sauce

1 lb. peeled shrimp

1 lb. boneless cooked chicken, shredded



Directions

In a large heavy Dutch oven, sauté sausage in Cooking oil until lightly browned. Remove sausage from pot; sauté onions, celery, green peppers, green onion, and garlic until tender. Add tomatoes, thyme, red pepper, black pepper and salt; cook for 5 minutes. Stir in rice. Mix together the stock, Worcestershire sauce and reserved tomato liquid to make 2 1/2 cups. Add mixture to the pot and bring to a boil, reduce to a simmer, add chicken, sausage and raw shrimp; cook uncovered, stirring occasionally for 30 to 45 minutes until rice and shrimp are done.





Other ways:




A spicy Cajun rice dish popular throughout the American south but most often attributed to the Cooking of New Orleans. There are lots of variations but essentially it' s made with rice, ham or sausage, chicken, prawns, chillies, tomatoes and Other Vegetables.Cajun Chris' s jambalaya