May 18th, 2020
Happy May to all our wonderful patients! Through this unusual and crazy time, Amundson Dental has remained open for urgent and emergency appointments only--but as of May 18th, our team will be back to take great care of you. Please call our office to schedule your appointment with us.
Our office is doing everything to ensure the safety and health of both our team and our patients. We have had impeccable infection control since the AIDS epidemic, and our team is on top of the protocols. We are here to listen to your needs and fears and strive to be our best to keep you safe. Our facility has had an air exchanger for over 20 years that replaces air from the inside with fresh air 4 times per hour. In addition, we recently added a system to compliment that which removes 96% of bacteria, mold, and viruses from the air. Before appointments, we ask patients to practice good oral hygiene, monitor temperature at home, and call our office when you arrive to ensure social distancing.
Our team has missed being in the office but we’ve kept busy by trying new recipes, getting outside when possible, and exercising! Kim shared one of her favorite dishes she made while at home. Here’s the recipe so you can try!
Cajun Jambalaya with Chicken, Sausage & Ham
◾2 lbs Smoked Sausage, chopped in bite-size pieces
◾3 Chicken Breast, diced raw
◾1 lb cooked Ham, chopped
◾3 medium Onions, chopped
◾1 bunch Green Onions, chopped
◾2 TBSP minced jarred Garlic
◾1 tsp dried Thyme
◾1 tsp dried Basil
◾1/2 TBSP Black Pepper
◾1/2 TBSP White Pepper
◾1/2 TBSP Red Pepper Flakes
◾5 1/2 cups of Chicken Broth
◾2 1/2 cups uncooked white rice
◾*A bottle of Louisiana Hot Sauce at the table for each person to add to their own bowls
-Preheat your Dutch oven on the stove over high heat.
-Spray with Pam and toss in your Smoked Sausage.
-Stirring constantly with a metal spatula for 5 minutes.
-Next, add the diced chicken breast and continue stirring constantly until cooked through, about 10 minutes.
-After chicken is cooked through, reduce heat to medium.
-Add the green and white onions. Continue Stirring.
-After 5 minutes, add the ham and garlic. Cook for 2 more minutes.
-Next, add the thyme, basil, black pepper, white pepper, and red pepper flakes.
-Stir together then cover the pot with a lid and turn the heat OFF. Let it sit for 2 hours.
This is your Jambalaya base. After it has rested and cooled and the flavors have had time to meld together, you can then add your chicken broth and rice and finish preparing it, or you can refrigerate ‘the base’ until ready to finish it! We made ours as soon as the 2 hours were up.
-Add the chicken broth to the pot and bring to a rolling boil.
-Add the rice and parsley, reduce the heat to medium and gently break up the rice.
-Using the metal spatula, continue to ensure that the rice is not sticking to the bottom of the pot; this is very important!
-Continue to scrape the pot so that no rice sticks to the bottom.
-After 5 minutes, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes.
-Do not remove the cover while the rice is steaming.
-Serve with a salt shaker and a bottle of Louisiana Hot Sauce on the table. Enjoy!!!!
We can’t wait to reconnect with all our patients soon! Stay safe and healthy.