Look Who’s Cooking At Home

AM800 Host, Lynn Martin, Dishes It Up Hot and Spicy

Photography by Sooters Photography, John Liviero

Long-time radio host Lynn Martin engages with a lot of people in their homes and businesses. In her own home, she loves connecting with friends and family, “whether it’s for a casual night or a themed dinner party,” she says. “We get together and talk about our families, our children, laugh about old times and plan getaways. The ability to open up with your friends about any and all aspects of life is the best dessert any meal could have.”

The Big Easy Slow-cooker Style Jambalaya

• 4 Cajun Andouille hot and spicy sausages
• 4 boneless chicken breasts
• 1 large package of cooked shrimp
• 2 cans (28 oz) of chili diced tomatoes
• 1 to 2 cans (19 oz) of black beans, drained and rinsed
• 2 stalks of diced celery
• 1 green bell pepper
• 1 to 2 cloves of garlic
• 1 to 2 tablespoons of Cajun seasoning
• 1 teaspoon of cayan pepper
• 1 to 2 cups of long grain brown rice

Precook sausage and chicken and then cut into chunks. Add all other ingredients, except rice and shrimp. Experiment with the amount of spices to find your preferred level of heat. Put the jambalaya in a crockpot to keep it warm. Cook rice separately. Add shrimp and rice an hour before serving.

For a little extra ‘kick’ and moisture, pour in Lynn’s secret family ingredient: a can of Mott’s Clamato Caesar Extra Spicy. A bottle of Frank’s RedHot XTRA Sauce on the table is a must in her house at most meals.

Ingredients can be combined and cooked entirely in the crockpot, except for the rice. The dish can be prepared ahead of time to let flavours develop and free up the host.

The jambalaya feeds 4 to 6. Lynn freezes leftovers to enjoy a quick midweek meal with John.

“My husband, John, has an affinity for
hot and spicy that knows no bounds.”

Lynn Martin

Jalapeño Cheddar Corn Bread

• 3 cups of flour
• ¼ cup of sugar
• 1 cup of yellow cornmeal
• ½ pound butter
• 2 teaspoons of salt
• 2 cups of milk
• 3 extra large eggs, slightly beaten
• 8 ounces of shredded cheddar cheese
• 3 to 4 tablespoons of minced jalapeno peppers

Preheat oven to 350 degrees Fahrenheit. Combine all dry ingredients in one bowl. In a separate bowl, mix eggs, milk and butter. Mix wet and dry ingredients together. Add jalapeños and cheese. Grease baking pan and pour in batter. Bake 30 to 35 minutes.

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