Jambalaya and Spanish sheet cake with cinnamon mocha icing

In the spirit of the holiday season, my Sunday school class is getting together this evening for a night of frivolity and gluttony. Since we are Methodist, it is, of course, a pot luck. So, I am bringing the two dishes that people request the most with us this evening: good ole' Cajun jambalaya to honor our Louisiana background and Spanish sheet cake with cinnamon mocha icing. Both are the ultimate in comfort food for anyone!

Jambalaya
The jambalaya is a dish I make often in our house. It is my husband's favorite dish I make. Plus, even though it is a dish that takes some time to prepare correctly, each step is easy and allows you to do the prep work for the next time while things are simmering.
This is a modification of an amazing recipe found in The Encyclopedia of Cajun and Creole Cuisine by John Folse. His uses more oil, bacon drippings, different sausage and less parsley. This recipe makes about 8 servings.

Prep time: about 30 minutes total, spread out
Cook time: 2 hours
Cost: approximately $1 a serving

3 chicken breasts with bones
olive oil
1 package turkey sausage
1 bell pepper
3 stalks celery
1 medium onion
6 cloves garlic
1/2 package of button mushrooms
2/3 a bunch of parsley
4 bunches of green onion
4 cups of water (or broth if you don't want to make your own)
2 1/2 cups of rice
Tony's (or salt, pepper and cayenne if you don't have it)

Start by taking as much meat off the bone as possible and cutting the chicken into bite sized bits. In a smaller pan, place chicken bones and water on to boil. Cover and allow to simmer until you need the broth. In a large pan, such as a dutch oven or extra large saute', lightly coat the bottom with olive oil. Brown chicken in the pan until it is reddish brown. This takes about 30 minutes and is what gives it the color and taste that is jambalaya, so don't skip it. In that time, slice the sausage and set aside. The veggies need to be divided into two groups after they are chopped: the onion, celery, garlic and bell peppers in one group and the mushroom, green onion and parsley in another.

When the chicken is browned, add the sausage and saute for about three minutes. Add the first group of veggies, reduce the heat to medium-low and allow to caramelize for about five to ten minutes. Make sure all that brown goodness has lifted from the bottom on the pan. While the veggies are cooking, drain the broth into a measuring cup. Make sure you have four full cups, so you will most likely have to add a little water to it. Add the broth. Allow to simmer for a few minutes. Season to taste. I usually over season it since I am adding rice. Add the second group of veggies and rice. Reduce to low and stir every fifteen minutes until rice is cooked (usually takes 45 minutes).

Spanish sheet cake with cinnamon mocha icing 
This is a recipe that I adapted from one my mother has made my entire life. However, I am a little bit of a cheat because I am not making the icing from scratch like she always did. Everyone thinks this a "from scratch" cake because it really tastes like it. Really, it is just a cake mix that I modify.
This is one of the very few items that I buy that is specifically gluten free. I have been able to find the cake mix in every grocery store, though. Also, the mix is much cheaper than any of the others I have seen AND is the best tasting one. Makes ten servings.

Prep time: 15 minutes
Cook time: 43 minutes
Cost: about $4.50 or $0.45 a serving

1 box Betty Crocker Gluten free chocolate cake mix
1 cup of left over coffee
1 tablespoon instant coffee (optional)
1 bag semi-sweet chocolate chips, divided
1 stick butter, softened
3 eggs
1 container chocolate frosting
cinnamon, 3 teaspoons, divided

Preheat the oven to 350.
Mix cake mix, coffee, butter, eggs, 1/2 the bag of chocolate chips, and 1 1/2 teaspoons of cinnamon together. Blend well. In a 8x13 sheet cake pan, bake for 43 minutes.
Melt the remaining chocolate chips (microwave for 30 seconds, stir, repeat until blended smooth). Remove all the foil from the frosting container and microwave for 45 seconds to 1 minute. Fold the warm icing and melted chocolate together with the remaining cinnamon and instant coffee.
Pour the icing over the cake while it is still hot from the oven. Allow to cool completely before cutting.