Here's something to put you in the Mardi Gras mood. While traveling for work to Baton Rouge several years ago, my co-workers and I headed out for lunch to a local restaurant where I ordered a bowl of jambalaya. I figured I was eating the real, authentic stuff and remarked: "Wow - this is really good!". One of the client staff replied that this was nothing compared to her homemade jambalaya. I told her I cook often at home and asked her if she would be willing to share her recipe. Several months later, the recipe arrived in my inbox. I stopped at the grocery store on my way home from work and picked up all the ingredients we didn't already have. And we had jambalaya for dinner. |
4 links (12 oz.) Andouille Sausage
1.5 pound boneless chicken breasts (approx. 3 breasts)
1 large green bell pepper
1 medium onion
2 celery stalks
2 cloves garlic
1 Tablespoon Kitchen Bouquet
2 Tablespoons extra-virgin olive oil
2-3 cups cold water
Cajun seasoning
1 cup brown rice
Salt and pepper, to taste
YIELD: 4-6 servings
DIRECTIONS:
- Cut the onion, pepper and celery into 1/2" dice. Mince the garlic. Cut the Andouille sausage links into 1/2 inch slices, cutting at a 45 degree angle.
- Heat a heavy-bottomed pot or dutch oven over medium-high heat. Season the chicken breast with salt and pepper. When the pan is hot, add 1 Tablespoon of the olive oil and the chicken. Cook until the chicken is golden on all sides, but not necessarily cooked through.
- Remove the chicken from the pot and shred on a cutting board using two forks.
- Add the Andouille sausage slices to the pot and saute until slightly browned.
- Add the shredded chicken back to the pot and add as much Cajun seasoning as you like to the meat. Stir to combine and cook for a few minutes.
- Remove the meat from the pot. We'll return it later.
- Add 1 Tablespoon olive oil to the pot, and add the onions, pepper, celery and the Kitchen Bouquet. Add a pinch or two of salt. Cook this over medium-high heat until the vegetables start to brown.
- Add the garlic and saute for 1 minute.
- Add the meat (chicken and Andouille) back to the pot, followed by the rice and the cold water. Stir to make sure the rice is evenly incorporated. Once this comes to a boil, reduce heat, cover and simmer until the rice is fully cooked and most of the liquid has been absorbed. This can take 1 hour or more.
- Once the rice is fully cooked, season with salt and pepper if necessary. If the jambalaya is too watery, continue to simmer without the lid until you reach the desired consistency.
- Divide among serving dishes, garnish with chopped parsley and enjoy!