Jambalaya! - Page 2

Sanders · 09-08-2010, 11:04 PM

Here's a recipe that I've posted at a couple other boards, which don't have a high traffic volume, under another name - in case anyone has seen it before.

It is a combination of about 4 different recipes, which I tweaked around to make my own.

Jambalaya

1 lb. boneless chicken breasts, cubed
1 lb. hot sausage (I don't know what kind - just hot sausage from the butcher shop)
1 lb. shrimp (mine was already cooked and deveined which was all I had available to me in the desert)
2 yellow onions, finely chopped
4-6 cloves fresh garlic, finely chopped
1 bell pepper, chopped
5-6 celery stalks, chopped
1 cup chopped fresh parsley
1 bunch of green onions
Tony's Cajun Seasoning
Cayenne Pepper
1 tsp. thyme
2 tsp. cayenne pepper
2 tsp. black pepper
2 cups rice
4 or 5 cups chicken broth

Put some olive oil in the bottom of a cast iron dutch oven, then brown the chicken. Season the chicken with Tony's Cajun seasoning until it looks like enough...I'd say I put around 2 tablespoons in it. When the chicken is about halfway browned, throw in the sausage. Cook until sausage is browned. Remove the meat from the pan and throw in the veggies, minus the parsley and green onions. Sautee the veggies until the onions are clear then add the meat and chicken broth. Discover your Dutch oven is too small and you need to transfer everything tho a bigger pan. Cover and let simmer for 15 minutes. Add thyme and cayenne pepper. Remember the sausage and cajun seasoning has pepper in it, too. When it is spiced to your liking, add the shrimp and simmer another 10 minutes to let the spices soak in and blend. Then add the rice and cook for 15 minutes. Stir, then turn the fire down low and cook another 15 minutes. After the rice is done, turn off the heat and fold in the parsley and green onions. Let stand covered for 10 minutes for the parsley and green onions to steam.

Serve with cold beer and french bread (unless you discover your fresh sourdough loaf that was warm when you bought it was put in the freezer without you noticing.)

09-08-2010, 11:04 PM	#1
Sanders Moderator Join Date: Mar 2006 Posts: 66,567	Jambalaya! Here's a recipe that I've posted at a couple other boards, which don't have a high traffic volume, under another name - in case anyone has seen it before. It is a combination of about 4 different recipes, which I tweaked around to make my own. Jambalaya 1 lb. boneless chicken breasts, cubed 1 lb. hot sausage (I don't know what kind - just hot sausage from the butcher shop) 1 lb. shrimp (mine was already cooked and deveined which was all I had available to me in the desert) 2 yellow onions, finely chopped 4-6 cloves fresh garlic, finely chopped 1 bell pepper, chopped 5-6 celery stalks, chopped 1 cup chopped fresh parsley 1 bunch of green onions Tony's Cajun Seasoning Cayenne Pepper 1 tsp. thyme 2 tsp. cayenne pepper 2 tsp. black pepper 2 cups rice 4 or 5 cups chicken broth Put some olive oil in the bottom of a cast iron dutch oven, then brown the chicken. Season the chicken with Tony's Cajun seasoning until it looks like enough...I'd say I put around 2 tablespoons in it. When the chicken is about halfway browned, throw in the sausage. Cook until sausage is browned. Remove the meat from the pan and throw in the veggies, minus the parsley and green onions. Sautee the veggies until the onions are clear then add the meat and chicken broth. Discover your Dutch oven is too small and you need to transfer everything tho a bigger pan. Cover and let simmer for 15 minutes. Add thyme and cayenne pepper. Remember the sausage and cajun seasoning has pepper in it, too. When it is spiced to your liking, add the shrimp and simmer another 10 minutes to let the spices soak in and blend. Then add the rice and cook for 15 minutes. Stir, then turn the fire down low and cook another 15 minutes. After the rice is done, turn off the heat and fold in the parsley and green onions. Let stand covered for 10 minutes for the parsley and green onions to steam. Serve with cold beer and french bread (unless you discover your fresh sourdough loaf that was warm when you bought it was put in the freezer without you noticing.) __________________ "The truly dangerous man dresses inconspicuously and is soft- spoken. He walks away from most confrontations. The only time you learn that the truly dangerous man is mad at you is a split second before you die, for he never fights. He only kills. The truly dangerous man knows that fighting is what children do and killing is what men do." - Charley Reese 1986 3