a Southern gal’s supper

by bebelestrange

turquoisebird:

I’ve been cooking Cajun-style. I made spicy Jambalaya last night, and it was fantastic.

Here is the recipe. Although Jambalaya traditionally contains shrimp, I skipped it because I’m not a fan and I find the flavor of the shrimp overpowers the other flavors.

Ingredients (serves 6):

mushrooms, about 1 cup
olive oil, for cooking the meat
1 spicy polish sausage, cut into bite-size pieces - using andouille instead of polish would be great too
4 boneless, skinless chicken breasts
(now you could change up the meats here and use ham and shrimp, or just whatever you feel like)
2 ribs celery, chopped
4 scallions (green onions), chopped

1 green bell pepper, chopped

2 cloves garlic, minced
14.5oz can diced tomatoes with liquid
2 c. chicken stock (or if you are using shrimp, use shrimp or fish stock instead, or if you are going vegetarian, use vegetable broth)
1 c. long grain rice or risotto (my personal favorite.) I think couscous would work well, too.
salt, pepper, cayenne pepper, Worchestershire Sauce

4 bay leaves

Directions:
Use a large pan with straight sides and a tight-fitting lid for this.

Brown the polish sausage in the pan with olive oil and at the same time, set the chicken breasts and broil them in the oven until almost done. When the chicken breasts get close to being done, add them to the pan to finish cooking with the sausage. Get the sausage and chicken nice and brown and tear the chicken into bite-size pieces. I just do this with a pair of tongs and a fork right in the pan.

Add the scallions, bell pepper, celery, and garlic to the pan and cook until tender.

Add seasonings and bay leaves.

(You could just eat it at this point if you get impatient, but then it wouldn’t be Jambalaya.)

Next, add the can of diced tomatoes with their liquid, plus the broth and the rice. Get it all mixed in well, bring it up to a boil, then turn it down to a simmer and cover the pan tightly. Leave the pan alone for 25 minutes.

At about 25 minutes, lift the lid and check the doneness of the rice - it ought to be cooked through. Check the seasonings again, remove the bay leaves, and serve.

cue dramatic lighting:

Yaaaaaaaaaay spicy Jambalaya!

2 years ago

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