Primalaya!

I'm pretty sure we've told everyone that Primalaya (primal jambalaya) is delicious! Especially the way we make it.

First off, we change this recipe every time it's made. The picture above is of a 12-quart stock pot, so our goal was to make a metric butt ton. We've used other variations like the crock pot in the past. I'll list "measurements", but we go crazy with veggies and meat.. which is great because you can use some of the newer greens this week's CSA, or clear out your refrigerator. As you can see, we've deviated a bit from the original MDA recipe, but that's the beauty of it all- you'll still end up with a delicious pot of Primalaya. You can't go wrong!

Ingredients

• 2 large chicken breast
• 1 lbs Isernio's hot italian sausage
• 1 lbs andouille sausage
• chicken stock*
• 2 12.5oz cans of roasted diced tomatoes
• 5 bell peppers (all color)
• 5 zucchini
• 1 bunch rainbow chard
• 1 package baby heirloom tomatoes
• 2 shallots
• 2-3 cloves garlic
• 1 tbsp fresh parsley
• 1 tsp chili powder
• 1 tsp thyme
• olive oil
• (this is a good chance to use up new veggies, or ones left over in your fridge!)

*You'll need enough chicken stock to cover the ingredients. I usually have 2 to 6 cups of stock ready. The vegetables will cook down, so you'll have plenty of broth.

Method

Prep your veggies into desirable chunks- big pieces will yield a better end result. Cube the chicken and cut the sausages into 1-2" lengths. Sear the meats on high heat in a pan along with garlic. Then set them aside. Remember, the chicken and sausage will cook throughout in the broth. Nothing sucks more than rubbery chicken. Heat the chicken stock on medium in your soup/stock pot with the herbs and spices. Add both the meats and veggies. Lower the to a low-medium heat and let simmer for 30 minutes or until the veggies are cooked to your preference.

Bam. Done. Eat. Enjoy.

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WOD

as many rounds as possible in 20 minutes:
10 thrusters, 40/25kg
10 pullups

SupeRx = 60/40kg and chest-to-bar pullups.

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CGO 11.4 will be judged during various times this Thursday and Saturday afternoon. Email us for preferred judging times.