One of the favorite meals at our house is good 'ole hearty Jambalaya. We like ours spicy. We like the kind of Jambalaya that sticks to your ribs. We prefer it hot enough to make a bald man sweat on top of his head! BUT,
with this easy recipe, you can easily reduce the "heat" you put in, by decreasing the amount or kinds of peppers you put into the mix.
Since it is Fat Tuesday, what better meal to have on the table tonight?
1 pound fully cooked smoked Andouille sausage (or a good Polish sausage), cut into 1/2-inch slices
1 pound skinless, boneless chicken breast cooked and cubed
1 large onion, chopped
1 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 can Ro-tel tomatoes, undrained
1 can okra (If you can find okra/tomato combo use that)
hot pepper sauce (to taste)
cayenne pepper (to taste)
red pepper flakes (to taste)
black pepper (to taste)
1 to 1 1/2 cups rice
3 cups chicken broth
1/2 pound uncooked medium shrimp, peeled and deveined
In a bowl combine shrimp and chicken and season with some garlic and hot sauce. In a large dutch oven heat oil over high heat with onion, pepper and celery, cooking until tender. Add garlic, Ro-tel tomatoes, okra, and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done (as in warmed thoroughly and absorbed the taste of the seasonings), about 10 minutes more. Season to taste with salt, pepper and hot seasonings. The smell is absolutely delicious. Even if you do not like "hot" food, you do want to make this to at least have a "kick" to it.
Serve this up with fresh Hushpuppies.
Linking this to Foodie Friday!