Cavena Nuda Recipes

Jumbalaya

• 2 cups Cavena Nuda Canadian Naked Oats
• 1 1/2 cups water
• 1 skinless chicken breast, cut into bite-sized pieces
• 1 Hot Italian Sausage (from Meat at the Forks, Winnipeg, MB)
• 1 Andouille Sausage (from Meat at the Forks, Winnipeg, MB)
• 8 medium shrimp cut into bite-sized pieces (optional)
• 5 cloves of garlic, minced
• 1 cup dry white wine
• 2 tbsp parsley, finely chopped
• 2 tbsp Thyme
• 2 tbsp chili flakes
• 1 red pepper, 1 green pepper, and 1 orange pepper in a medium dice
• 1 cup chicken stock
• 4 tbsp olive oil

In a sauce pot, bring the 1 1/2 cups of water to a boil, remembering to salt the water. Add your 2 cups of Cavena Nuda Oats. Cook till just tender. Your Cavena Nuda will always have a bit of a bite just like brown rice.

While that is cooking, dice your chicken breast into bite-sized pieces. Take your Homemade Meat at the Forks Sausages. Now this is up to you: you can remove the meat from the casing or just slice it into segments. If you have decided to use the shrimp make sure they are clean and shelled.

In a large saute pan add 2 tbsp olive oil. Toss in your garlic, onion (small dice), and peppers (with seeds removed). Sautee your vegetables until just tender. You don't want to cook them too much as you still have to cook your meat. Once your vegetables are done set aside in a small bowl.

In the same pan add the remaining olive oil, and toss in your chicken and sausage. If you decide to use shrimp toss them in near the end as they cook rapidly. Season your meat with salt and pepper to taste. Toss your meat till almost done, about 8-10 minutes. Slowly add the cup of dry white wine. Use the wine to deglaze the bottom of your pan. Get all the brown stuff off the bottom and let the wine and bits melt together.

Once the wine has almost completely evaporated, add your vegetables and continue to cook. Taste at this point to see how your seasoning is and add more salt and pepper if needed. Add your parsley, thyme and chili flakes and stir to incorporate. At this point your Cavena Nuda has been cooked and drained; slowly add your Cavena Nuda to your meat and vegetables and toss till completely mixed. Slowly add your chicken stock and let simmer for 5-6 minutes.

Taste your dish and check again for seasoning. Remove from heat, give it one more quick stir and serve.