Jambalaya
A little Cajun Creole delight!
There are many variations for Jambalaya. Most traditional recipes make a thick, heavy dish, full of flavor. The most important part here is to get the right flavor, so no matter the consistency, the flavor is key. I use a slow cooker to prepare this dish so that the flavors marry and linger. Of course any Jambalaya should have the Holy Trinity which is Onion, Green Pepper and Celery. My version is not as thick as some traditional versions but the Shrimp and Sausage really shine in this delicious Cajun style base.
JAMBALAYA
Ingredients:
- 1 Pound Andoulie Sausage, cut into 1/2 inch slices
- 1 Pound (26-30) Raw Shrimp, peeled and deveined
- 3 Boneless Skinless Chicken Breasts (1 lb.), cut into bite size pieces
- 1 Medium Yellow Onion, diced
- 1 Medium Green Pepper, diced
- 3 Cloves Garlic, minced
- 3 Stalks Celery, diced
- 1 (28 oz.) Can Diced Tomatoes w/liquid
- 1 Cup Low sodium Chicken Broth
- 1 Teaspoon Cayenne Pepper
- 2 Tablespoons Cajun Seasoning
- 1/2 Tablespoon Olive Oil
- 1 Cup Rice, cooked
Directions:
1. Sprinkle the Chicken with the Cajun seasoning and rub it evenly on the Chicken. Place the Chicken in a 6 or 7 quart slow cooker.
2. In a saute pan, quickly lightly brown the Sausage, then transfer to the slow cooker. In the same pan add the Olive Oil, Onion, Green Pepper, Garlic and Celery. Saute until tender. Transfer to the slow cooker.
3. Add the Tomatoes, Cayenne Pepper and Chicken Broth to the slow cooker. Fold everything together.
4. Set the slow cooker on low for 5 hours. After 4 hours, add the Shrimp and Rice into the slow cooker, stir everything together. Continue to cook until the Shrimp turns pink, the Chicken is done and all the flavors have married, about 45 minutes to an hour longer.
Serve Jambalaya with warm cornbread and honey butter.
Recipe by: Hot Dish Homemaker
