I have a confession. I love nail polish!
It has become one of my very many obsessions, and it’s getting worse. I practically own the entire O.P.I collection. Maybe my obsession is verging more along the lines of a disease. I’ll leave that for you to decide.
I’m at the point where I can name the polish that friends, co-workers, patients, and even strangers are wearing. “Love your polish. Is that Charged Up Cherry by O.P.I?” The looks I get in return are a mixture of amazement and sympathy. The look that says, “What does this girl do all day? Study the O.P.I color chart?” I have to admit, it’s a little pathetic.
Choosing a color is a HUGE decision. I mean, I’m going to have to live with that color for awhile, right? So, I take my time at the rainbow color stand, contemplating my next big color choice. I’m not going to lie, I never leave with just one color, more like 2 or 3. Did I mention I have a nail polish obsession?
Because I love ya, and because I’m verging on joining a nail polish addicts anonymous group, I’m giving away 3 of my very favorite nail polish colors! I know you’re secretly cheering in the background, and I’m pretty sure I have some fellow nail polish addicts that will have to have these colors.
One lucky follower will win 1 bottle of “Turned Up Turquoise,” 1 bottle of “You Don’t Know Jacques,” and 1 bottle of “It’s All Greek To Me.” These colors are staples in my nail polish collection. You know you want them!
I also made you some Chicken & Andouille Sausage Jambalya, emphasis on the “jam.” You gotta say it like you mean it. JAMbalaya! As you know, I adore spicy food, so this dish is right up my alley. My husband, we’re going to call him Squirrel here on the blog (which happens to be what I call him in “real” life), loves jambalaya. His eyes went all deer-in-headlights bright when I told him I was making this dish for dinner. It really doesn’t take much to please my husband. Slap a big ol’ bowl of this spicy jambalaya in front of him and he’s happy as a squirrel who just found a glowing mound of acorns (excuse the crummy pun, but I just hadta).
This jambalaya is full of tender chicken, rounds of spicy andouille sausage, and chunks hearty veggies. I like my jambalaya spicy, so I’m a bit heavy handed with the spice. If you’re not a big fan of spicy food, cut back on the cayenne pepper a bit.
This jambalaya tastes like it took all day to cook. The broth has an amazing depth of flavor. It. Is. Good!
Top it with a scoop of rice and you have yourself a perfect, one pot meal.
***This giveaway is for one nail polish trio. The giveaway is open to U.S. residents only and will run from Saturday, August 11th to Thursday, August 16th at 6 p.m. EST. The winner will be chosen by random draw and be notified by email.
Required Entry: Leave a comment telling me what your current addiction is.
Make sure you leave a separate comment for each entry. That’s 5 chances to win!
- 3 tbs. olive oil
- 3 chicken breasts, cut into bite-size chunks
- 4 andouille sausage links, cut into bite-sized rounds
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- ¼ cup all-purpose flour
- 1 14-oz can diced tomatoes
- 1 8-oz can tomato sauce
- 3 cups chicken stock
- 1 tsp. cumin
- ½ tsp. cayenne pepper
- ½ tsp. corriander
- ½ tsp. poultry seasoning
- 1 tbs. chili powder
- 2 tsp. worcestershire sauce
- Several dashes Tobasco
- 2 cups cooked rice
- Place a large pot over medium-high heat and add the olive oil. Sprinkle the chicken with a generous pinch of salt and pepper. Add the chicken to the pan and cook for 3-4 minutes until slightly brown. Add sausage and cook for another 2 minutes. Add onion, celery, green pepper, red pepper, poblano, garlic, and bay leaves. Saute for for 5-6 minutes until veggies become tender.
- Sprinkle the flour over the pan and cook for 1-2 minutes. Stir in tomatoes, tomato sauce, and chicken stock. Add the cumin, chili powder, cayenne, poultry seasoning, and corriander. Stir in worcestershire sauce and Tobasco. Bring the mixture to a boil, then turn back the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally.
- Laddle the mixture into bowls and top with a scoop of cooked rice. Enjoy!
Contest sponsored by The Messy Baker. O.P.I and China Glaze has no clue who I am or that I even exist. I happen to adore their products and decided to sponsor a giveaway.