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About IBD

Nov 20, 2018

What are your traditions around Thanksgiving? What we eat and how we celebrate Thanksgiving depends on where we live, our ethnicity, and our family traditions. What matters is coming together and remembering to be thankful. Brooke Abbott of The Crazy Creole Mommy Chronicles and IBD Moms tells me about some of her family’s Thanksgiving traditions and how she talks about being grateful with her son. We discuss some of the ways we try to support the IBD community and what we can do better, especially during the hectic and stressful holiday season. Plus, see the end of the show notes for some of Brooke's recipes!
Find Brooke Abbott, The Crazy Creole Mommy Chronicles at:
Find IBD Moms at:
Find Amber J Tresca at:
Brooke’s Jambalaya Recipe
I cook my rice separately than the meat & broth. Then combine them together. This is the non-spicy version of cajun jambalaya. If you want it spicy you can add crushed red pepper or andouille sausage.
  • Boneless Chicken Breast or Thighs
  • Raw Shrimp w/out the tail
  • Smoke Sausage
  • Ham
  • White Onion
  • Fresh Garlic
  • Bell Pepper
  • Canned Diced Tomatoes
  • Bay Leaf
  • Green Onion
  • Parsley
  • Olive Oil
  • Lemon Pepper
  • Garlic Powder
  • Salt
  • Black Pepper
  • Tony Chachere Creole Seasoning
Use a large stewing pot to cook in and another pot for rice. Season the chicken and shrimp separately with lemon pepper, garlic powder, salt, and Tony’s Chachere Creole Seasoning. Dice onion, garlic, and bell pepper together. Cover the bottom of the pot in a layer of olive oil. Place chicken in and brown on all sides. Remove chicken, dice, and set aside. Add the trifecta of garlic, onions, and peppers to the pot and brown. Add diced ham and sliced smoked sausage. Mix in a can of diced tomatoes and a bay leaf. Add salt and black pepper. Add chicken back in. Simmer. Stir in shrimp. Simmer again for 20 minutes. Add cooked rice and mix together. Garnish with sliced green onion and chopped parsley.
Brooke’s Christmas Spaghetti
You can use any kind of pasta with the sauce.
  • Ground Turkey or Beef
  • Smoked Sausage
  • Pete’s Hot Sausage or Andouille Sausage
  • Shrimp
  • Ham
  • Canned Peeled Tomato
  • Onion
  • Garlic
  • Bell Pepper
  • Tomato Sauce
  • Salt
  • Pepper
  • Oregano
  • Tony Chachere Creole Seasoning
  • Better than Bouillon Chicken
  • Olive Oil
In a large stew pot brown the ground meat. Once cooked through, add the onions, garlic, and bell pepper. Add ham and smoked sausage. *If adding a spicy sausage like Pete’s Sausage or andouille, brown those in separate pan and then add to the mixture* Add canned peeled tomato and mash into large pieces. Mix in the tomato sauce. Add a teaspoon of Better than Bouillon Chicken. Season with Oregano, salt, and pepper. Mix all together and simmer. Pour over your choice of pasta.