Sunday, July 19, 2015
I had no idea what Jambalaya was until my parents moved to Georgia when I went to college. It's a southern dish that's typically a mash-up of rice, meat (chicken, andouille sausage and shrimp), veggies, spices and chicken stock. It's kind of like a Spanish paella, only southern-style.
While living in Georgia my mom got this recipe from a friend for Quick Chicken Jambalaya. It was my first and pretty much only experience with jambalaya and we made it and loved it for years. It's super easy and yummy and not too spicy. After getting into cooking more and wanting to branch out I started looking for jambalaya recipes that were a little more authentic. My sister pointed me in the direction of this recipe and we have really loved it. It's so full of flavor and just the right level of heat for my taste (although may be a little spicy for the kiddos). It's also great because once everything is chopped and ready to go, you can throw it together in a jiffy!
1 rib of celery, small-diced
1/2 onion, small-diced
1/2 orange pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 chicken breast, cut into bite-sized pieces
1/2 lb. andouille sausage, sliced
1 1/4 cups chicken stock
1 14 oz. can diced tomatoes
3/4 cup uncooked rice
1 Tbsp. Creole or Cajun seasoning (Zeus or Tony Cachere's are good or a homemade blend)
1 bay leaf
1/2 tsp. dried thyme
pinch of cayenne pepper
1/2 lb. raw shrimp, peeled and deveined (I omitted this and just added an extra chicken breast)
garnishes: chopped green onion, parsley or cilantro
Heat a drizzle of oil in a large sauté pan over medium-high heat. Add celery, onion and peppers and sauté about 4 minutes. Add garlic and sauté another minute. Add another drizzle of olive oil, of necessary, and add chicken to the pan. Sauté a couple minutes until about half-cooked. Add the sausage, tomatoes, rice, stock, Creole seasoning, bay leaf, thyme and cayenne. Stir together and bring to a boil. Reduce heat and, cover, and simmer for 20-25 minutes, or until rice is cooked.
Once rice is tender stir in the shrimp to combine. Continue to simmer until shrimp is fully cooked. Remove from heat. Remove bay leaf and check for seasoning. Add more Creole seasoning, salt and pepper, as desired.
Serve warm with choice of garnish.
**Note: I halved the original recipe because I didn't think my kids would eat it and I didn't want to have tons of leftovers. To make original recipe, double everything except the chicken stock and tomatoes. Still use 1 can of tomatoes and use 3 cups chicken stock.
SOURCE: Gimme Some Oven