Easy jambalaya

This is a cheaters jambalya, but it’s delicious. Why do I think I should get extra points for making it the “right” way, when this is really just as delicious? Anyway, the basic difference between this recipe and the “real” recipe, is that I am preparing a few different components, stirring them all together and calling them jambalaya…as opposed to undertaking that difficult task of attempting to throw a lot of things in a pot, say a prayer and hope that they all come out right. Subtle difference, but any Cajun would call me on it.

The real key here is that you can use leftover chicken. I roasted one and had some light and dark meat leftover. Also had some turkey sausage leftover from making Rabia’s Delight, which was scrumptious. Add some Gulf shrimp that I had stashed in the freezer, some bell peppers I had in the fridge for dipping in hummus, a can of chopped tomatoes and some rice, and you have jambalaya!

In addition to being a cheater’s version, I don’t have a “recipe.” This is definitely more of a wing it recipe. But here’s a general guide….

  1. Brown thinly sliced sausage in a little olive oil. If using pork sausage (which is really fatty), I would drain it on a paper towel-lined plate after browning and remove some oil before continuing. With turkey sausage, once browned at the edges, throw in half a chopped onion, half a chopped green bell pepper, half a chopped red or yellow bell pepper, 3 toes chopped garlic, some chopped celery (if you already have it),  a liberal sprinkling of thyme (maybe 2 tsp) and a pinch of cayenne (~1/4 tsp). Saute until very soft, but not too browned.
  2. Drain a small can of chopped tomatoes, reserving juice. While veggies cook, get your rice started. Cook according to packaged instructions, but substitute water for reserved tomato water and low sodium chicken broth. Add a bay leaf and cook until tender.
  3. Once veggies are soft, add chopped tomatoes and a little chicken broth (~1/4 cup). Turn to low and simmer, uncovered, for about 10 minutes.
  4. While simmering veggies, shred your chicken and peel your shrimp. Once the rice is cooked, spread out on a pan to cool a bit- this keeps it from getting mushy. Once cool, stir your chicken and shrimp into your veggie mixture and cook on medium for 2-3 min, until shrimp are pink. Stir in rice and season to taste with salt, pepper, or your favorite Cajun seasoning.
  5. Serve with hotsauce!

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