FEBRUARY 14, 2015: JAMBALAYA
What You'll Need For The Protein:
3 Boneless Skinless Chicken Thighs, Cubed
1 Pound Smoked Sausage, Sliced Into 1/4 Inch Thick Rounds
Shrimp, Pealed And Deveined
Starting in a cold pan, add a little oil and the sausage.
Bring the heat to medium and render the sausage. Remove from pan.
Season the chicken with salt and brown in the sausage fat. Remove from pan.
What You'll Need For The Aromatics:
1 Medium Diced Onion
3 Cloves Minced Garlic
1 Diced Bell Pepper
1 Tsp Fresh Thyme Leaves
Saute the aromatics, seasoning with salt, Cajun seasoning and cayenne pepper.
What You'll Need For The Rest:
2 Tbs Tomato Paste
2 Cups Long Grain White Rice
4 Cups Chicken Stock
1 Can Tomatoes
2 Tbs Cajun Seasoning
1/2 Tb Cayenne Pepper
Salt To Taste
Add the tomato paste and cook for 1-2 minutes.
Add the rice to the pan and stir to well coat.
Add the tomatoes (with the liquid) and chicken stock.
Bring to a boil and adjust seasoning.
Return the sausage and chicken to the pan and stir.
Add water if necessary to cover.
Cover the pan and simmer over low for 20-30 minutes, until the rice is cooked.
If rice is still not fully cooked, add water and cook an additional 5-10 minutes.
When the rice is almost cooked, season the shrimp with salt and Cajun seasoning.
Saute the shrimp until just cooked.
Serve the Jambalaya with the shrimp.