Jambalaya

It`s a good day for some Jambalaya cold, wet & raining. This is how i use leftover smoked sausage(brats) & chicken. You can also add shrimp if you like. The heat level is pretty mild in my recipe so if you like it hotter add some Tabasco sauce or a teaspoon or three of Cayenne Pepper powder.

Start with a Trinity of diced celery, green peppers & onion.


Star of the show leftover brats & chicken thigh`s. Might add some shrimp, might not.


This shot is right before the rice. Everyone`s all bubbly & happy. Thought i heard it say... "Gimme some a dat rice ole boy"


Here it is served with a slice of garlic french bread.

Who Boy Dats Good!!!

I am sure as heck no Cajun... born & raised in middle of corn country, sure is hot, wish it would rain... Nebraska. But i must admit this recipe is pretty good and really not too hard to make. Use up some leftover smoked or grilled meat & give it a whirl. Or grill up some extra fix`in and follow the recipe. With all that good stuff in the pot it`s sure to be a family favorite!
Here we go....

Jambalaya

Ingredients:
6-boneless chicken thighs, cut up
2-pounds smoked sausage, cut up
¼-cup light olive oil
6-cups *Trinity
Onion
Green Peppers
Celery
*The important thing about the “Trinity” of celery, onion and bell pepper is not exact measurements. Rather, it is that the amounts of each should be nearly equal to one another. It is the balance of flavor that counts. Two cups diced of each vegetable is a good start.
5-cups water
6-cloves garlic, chopped
1-6 ounce can tomato paste
1-14 ounce can tomatoes
1-tablespoon Cajun or Creole seasoning (i use Tony Chachere’s)
2-tablespoon Worcestershire sauce
1-cup uncooked rice
3-bay leaves
Salt and pepper to taste

Cooking:
In a large skillet, brown chicken and sausage quickly in 2 tablespoons olive oil, then add water and poach until tender. Reserve liquid. Sauté chopped onion, garlic, and bell peppers in remaining olive oil. Add cut up chicken and sausage, tomatoes and tomato paste. Stir in seasonings to taste. Simmer for 40 minutes on low heat. Add rice along with 2-1/2 cups of reserved liquid. Cook covered until rice is tender. Do not let the rice stick to bottom of the pot.

My twist on Jambalaya is to use up leftover smoked or grilled meat. For more flavor use smoked or grilled chicken & brats. This may not be authentic Jambalaya… but its pretty dang good!