First of all, I wanted to thank everyone for a great season. We had a good turnout at the banquet last night, and I hope those that attended enjoyed our last bit fellowship before heading off for the school year.
We still have a number of swimmers who haven't picked up their ribbons for the year. Please come by the pool and pick them up at your earliest convenience.
If you haven't taken a moment to fill out our end of season survey, please do so. I will leave the survey open for responses until the end of the month. We greatly appreciate your input into making VTST a great team and community.
Thanks again, and I look forward to seeing everyone next season!
Now, as many folks requested last night, here is Coach Andersen's Jambalaya Recipe!
1 (3.5-4lb) fryer chicken (or chicken quarters)
1 lb. smoked Andouille Sausage, cut in 1/2 inch pieces
1 lb. Mahatma long grain rice
2 Tablespoons Kitchen Bouquet
1 medium bell pepper (color doesn't matter), diced
1 medium sweet onion, chopped
6 cups of water
salt to taste
black pepper to taste
red pepper to taste
Tony Chachere's Original Creole Seasoning to taste
Boil Chicken with Creole seasoning in large pot using the 6 cups of water until chicken is tender. Keep covered so as to minimize water loss. Once chicken is tender, remove from the pot and let cool. Keep the chicken stock. Debone the chicken, discarding all fat, bone, and skin. Cut or tear the chicken into bite size pieces. Add chicken, sausage, onion, pepper, Kitchen Bouquet, to the chicken stock and bring it to a boil. Add rice, mix in well, reduce heat to low, and cook covered for 20 minutes, or until rice is cooked. Equal parts of wild game or shrimp can be substituted for chicken and sausage. Enjoy!
