I just HAD to have some Cajun this past week in honor of Mardi Gras so I pulled out my skillet and seasonings and whipped up some Jambalaya. Forty minutes later, I was taken back to my many trips to the French Quarter and wanting to whip up some Etoufee and Red Beans/Rice but my stomach wouldn't allow much more. Jambalaya was A....(wait for it)...MAZING!!! That's right---I'm tooting my own horn because when a dish comes together this easily and ends up tasting that good, I amaze even myself sometimes! Plus, it's nice to actually cook a great dish for yourself when you're always cooking for others....yummmmmm. Took some pics of the process in stages before I devoured a bowl.....check them out.....I TOLD you WE could do the same for you but now you'll have to wait till next year (unless you can't wait to fix your Cajun cravings). ALMA CATERING--"Food for the body and soul"..
Being a cook who 'cooks by intuition', I have a hard time writing out recipes but it was strongly suggested (by Social Media team, slave-drivers!) that I give y'all SOMETHING to go by in case you want to make your OWN Jambalaya....see below and have fun with it....! The pics below show the dish from start to finish, from right to left....(too many Hurricanes when posting!)
JAMBALAYA (one version--of many!)
Mix equal portions of Garlic Powder, Cayenne Pepper, White Pepper, Black Pepper, Chili Powder, Paprika, Thyme, Oregano (both dried): this is your basic spice mix....
Saute 1 lb. raw diced chicken breasts, 1 lb. spicy sausage, 2 cloves minced garlic, 1 c. green/red peppers chopped, 1 c. chopped celery, 1 c. diced onions and PART of your spice mix (save other half for later) until onions are translucent and chicken is almost white.
Add 1 c. uncooked brown rice, 1 can (16oz) diced tomatoes, 2-2.5 c of water, 1/2 c frozen peas, 1/2 c. diced carrots, 1/2 c. sliced green onions...Bring to a boil, reduce heat, and simmer covered for 45-60 minutes. Adjust seasonings using more of spice mix if necessary. Chow down!