Jambalaya

MMMmmm….

Ingredients  3 sausage links (I used chorizo)  2 boneless skinless chicken breasts  lb of medium shrimp, deveined, defrosted and with tails removed  2 stalks of celebry  medium green bell pepper  medium yellow onion  2-3 tbls of olive oil  2 tbls of cajun/creole seasoing  bay leaf  tsp of cayenne  medium jalapeno pepper (seeded and cored)  Cup (or so) of rice  2 14 oz cans of crushed tomatoes  2 cups of chicken broth  ground pepper  3-5 cloves of garlic  powdered garlic    Plan of Attack

Ingredients

3 sausage links (I used chorizo)

2 boneless skinless chicken breasts

lb of medium shrimp, deveined, defrosted and with tails removed

2 stalks of celebry

medium green bell pepper

medium yellow onion

2-3 tbls of olive oil

2 tbls of cajun/creole seasoing

bay leaf

tsp of cayenne

medium jalapeno pepper (seeded and cored)

Cup (or so) of rice

2 14 oz cans of crushed tomatoes

2 cups of chicken broth

ground pepper

3-5 cloves of garlic

powdered garlic

Plan of Attack

Coin your sausage and clean the chicken breasts of fat and sinew. Slice the chicken into medium same sized pieces. Pour a teaspoon of oil into your medium skillet and when hot, add the sausage and chicken, stirring frequently and cook until both are cooked thoroughly.

Coin your sausage and clean the chicken breasts of fat and sinew. Slice the chicken into medium same sized pieces. Pour a teaspoon of oil into your medium skillet and when hot, add the sausage and chicken, stirring frequently and cook until both are cooked thoroughly.

While the chicken and sausage are cooking, dice the onions, garlic, jalapeno, celery and green bell pepper.

While the chicken and sausage are cooking, dice the onions, garlic, jalapeno, celery and green bell pepper.

Pictured above- Chicken and sausage cooked through

Pictured above- Chicken and sausage cooked through

Remove the chicken and sausage (once cooked) from the skillet with your slotted spoon. Put them aside in your mixing bowl. Add the onions, garlic, green bell pepper, jalapeno and celery into the pan with the drippings and cook until aromatic and the onions are clear.  Add the tomatoes, chicken stock, spices and shrimp to the skillet, mixing throughly. Cook the shrimp until they are visibly done.  While the tomato mixture is cooking, cook your rice in a medium saucepan according to package directions (This is an adjustment from my recipe, but it is what I wished I did)

Remove the chicken and sausage (once cooked) from the skillet with your slotted spoon. Put them aside in your mixing bowl. Add the onions, garlic, green bell pepper, jalapeno and celery into the pan with the drippings and cook until aromatic and the onions are clear.

Add the tomatoes, chicken stock, spices and shrimp to the skillet, mixing throughly. Cook the shrimp until they are visibly done.

While the tomato mixture is cooking, cook your rice in a medium saucepan according to package directions (This is an adjustment from my recipe, but it is what I wished I did)

When the shrimp have cooked, under medium low heat, add the chicken and sausage to the mixture. Keep on low to integrate all the seasonings and add the rice when it is cooked. Stir and serve hot.    My Comments: I have adjusted to accommodate my rice suggestion. I ended up adding a scattering of sugar to cut the heat a little bit and adding a little bit of water midway though the cooking but I also think adding the water wouldn’t have necessary, if I had cooked the rice in its own pot. It was very good and this recipe makes a serious amount of jambalaya…  I brought some to my nieces and my Fiona said “I like Jambalaya” and my niece Tierney said “I don’t like shrimp” - I replied the shrimp are little and you won’t even know they’re in there.” This being said, next time I might opt for the next size up of shrimp so they don’t cook down too much.

When the shrimp have cooked, under medium low heat, add the chicken and sausage to the mixture. Keep on low to integrate all the seasonings and add the rice when it is cooked. Stir and serve hot.

My Comments: I have adjusted to accommodate my rice suggestion. I ended up adding a scattering of sugar to cut the heat a little bit and adding a little bit of water midway though the cooking but I also think adding the water wouldn’t have necessary, if I had cooked the rice in its own pot. It was very good and this recipe makes a serious amount of jambalaya…

I brought some to my nieces and my Fiona said “I like Jambalaya” and my niece Tierney said “I don’t like shrimp” - I replied the shrimp are little and you won’t even know they’re in there.” This being said, next time I might opt for the next size up of shrimp so they don’t cook down too much.