Sunday, February 16, 2014

What's for lunch? Jambalaya

I'm a California boy and so I don't know much about Southern cooking. However, I decided to give it a shot.

Garnished with a celery top because I'm fancy that way

I got this recipe online; if your treasured jambalaya is different than mine, so be it.

Nevertheless, this came out delicious—excuse me, this dish is totally awesome dude! (or hella good if you're from Northern California). Anyway, I bet my Dixie friends here in Taiwan would approve.

Let's cook! (excuse me again—Let's cook y'all!)

Cut 2-3 chicken breasts and 2-3 sausage links into pieces. Andouille sausage is recommended (in Taiwan? Hah!) I do have a connection with an American-run BBQ restaurant that makes their own non-sweet non-Taiwanese sausage.

Click on the photos to enlarge. 

Sauté the sausage in some oil in a large pot. Remove.

Sauté the chicken in the same pot. Remove.

In the same pot, sauté
1 diced onion
1 diced bell pepper
2 stalks diced celery
3-4 cloves minced garlic.

Stir in one big can of crushed tomatoes.

1 Tsp salt
1/2 Tsp oregano
1/2 Tsp paprika
1/2 Tsp cayenne pepper

1/2 Tsp black pepper
(or, instead of the above, add 1 Tbsp of your favorite Cajun seasoning)
1/2 Tsp Italian seasoning (can omit if using canned Italian tomatoes)
1/2 Tsp red pepper flakes (I use the packets that come with pizza)
2 Tsp Worcestershire sauce

Add the cooked chicken and sausage. Cook for 10 minutes.

Stir in 2 1/2 cups chicken broth and 1 1/4 cups uncooked rice.

Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Do not lift the lid during cooking
or you risk having undercooked rice. Resist the urge to peek!

This came out plenty spicy for me, but if you want more heat you can add some Tabasco sauce to taste.

Also, if you want shrimp, add it after the rice is done and cook for another 7 minutes or until the shrimp is done.

By the way, this will serve 6 people easily.

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