Jambalaya Baby!

A fellow Acadiana friend named Jenny explained Cajun cooking best …”It’s poor people cooking. It is using leftovers wisely.” Okay maybe not those words exactly, but you get my drift.

Jambalaya is one of those wonderful meals that starts with the Holy Trinity of Cajun Cooking: onion, bell pepper and celery, adds some meat and veggies, a little chicken broth and some rice and it is done. We have it weekly at my house and it is my husband’s favorite meal. He has no idea how easy or budget friendly this meal is. Generally I just add tomato, chicken and sausage. But sometimes I might leave out the tomatoes, or add shrimp, crab or crawfish if I have it on hand.

First, saute the trinity: onion, bell pepper and celery in a bit of oil.

Second, add meat and seasonings.

Third add rice and chicken broth and let simmer with lid partially covering it for a few minutes.

Delicous!

Jambalya recipe
2 T canola oil
1 onion, finely chopped
½ red bell pepper and ½ green or yellow bell pepper, finely chopped
4 stalks celery, finely chopped
Salt, pepper, thyme, Tony Chachere’s cajun seasoning in the green canto taste
2 Bay leaves
1 pound smoked sausage, sliced (Again Eckermann’s beef sausage is my favorite. I combine Eckermann’s jalapeño sausage with Eckermann’s beef and garlic sausage).
1.5 lbs boneless chicken thighs, chopped
1 can Rotel diced tomatoes with green chiles, undrained
2 cups Minute rice
1 ½ cups chicken stock or broth

Heat oil in a large pot (cast iron is best) over medium heat. Add onions, celery and bell pepper. Add about 1 tsp each of salt, pepper, and Tony’s. Stir until onions are lightly browned and vegetables are tender, about 10 minutes. Add the sausage and cook another 10 minutes. Season the chicken with salt, pepper, Tony’s and thyme. Add the chicken and bay leaves to the pot. Continue stirring another 10 minutes, scraping the sides and bottom of the pot. Add can of Rotel tomatoes and stir. When chicken is browned, add rice and stir. Add chicken broth and stir again. Bring to a boil, and then reduce heat to medium low. Cover pot partially with lid and let simmer about 10-15 minutes. Turn off heat and let stand for about 5 minutes before serving. Remove bay leaves. Enjoy.

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