Growing up we were a meat and potatoes kind of family with little experimentation in the kitchen. Once I got out on my own, started traveling the World, and watching the Food Network, I realized there was more to life than meat and potatoes and started exploring with the tastes of many nations. I’m still fairly conservative around food, but I am getting more adventuresome and will go for sushi on my own and absolutely love ceviche.
One of the dishes I’ve discovered is Jambalaya. The mixture of meats, spices, and vegetables is tantalizing. I’d never eaten jambalaya in a restaurant, but I’d heard about it and wanted to try it so when I found a Rachael Ray 3o minute or less recipe, I ventured onto the wild side and gave it a whirl. My son and I fell in love with Jambalaya over that very first pot (Caitlin loves the taste, but as a vegetarian, I have to make her veggie only jambalaya). Over time, my recipe has evolved a little from Rachael’s into it’s own dish.
My Super Special Jambalaya
2 cups cooked white rice
2 tbs butter
2 tbs olive oil
1 lb chicken breast cut into bite sized pieces
3/4 Andouille sausage diced with the skin removed (you can make this with chorizo, but Andouille is best. They sell it at Whole Foods)
1 small onion diced
2 stalks celery diced
1 green pepper diced
14 oz diced tomatoes in sauce
14 oz chicken stock
2 to 3 tbs of flour
6 oz (1/2 bag) of frozen okra (fresh works too, but frozen is easier to find)
1 lb shrimp (I use frozen cooked and take the tail off)
Red pepper to taste
Cumin to taste
Salt to taste
Cayenne pepper to taste (optional)
Creole seasoning to taste(optional)
Melt the butter along with the olive oil in a large pan (frying pan with a lid works best) on medium heat. Once the butter is melted, cook the chicken until it is browned and then add the sausage. Cook together for five to 10 minutes or until the sausage is cooked.
Add the onion, celery, and green pepper to the pan with the chicken and sausage. Cook for about five minutes until the vegetables are soft. Sprinkle the flour on the pan and cook for three more minutes.
Stir in tomatoes, broth, and spices and cook about 4 more minutes. Add the shrimp and okra and cover. Let cook until the shrimp and okra is cooked (5 to 10 minutes).
Serve the jambalaya over white rice and enjoy a little bit of Louisiana bliss.