Thursday, November 12, 2009

Chicken and Shrimp Jambalaya

Chicken & Shrimp Jambalaya

A couple of notes to the wise. First, this isn't a super quick recipe. Had to put in that disclaimer, since this blog is, in part, about quick recipes. Certain vegetables: celery, tomatoes, an onion, some green onions, and green peppers need to be washed and cut. Second, the measurements I provide are a rough guess-stination of what I used. This past Sunday, November 8th, was the first time I made jambalaya, ever. Many of you who know me are also aware that I NEVER, EVER cook strictly according to recipe. Things didn't smell quite right until ALL the ingredients had been deposited together. In the end the jamalaya was a huge hit. Made approximately 8-10 servings worth, and it was gone in less than 2 days. There are only two adults (and two babies) in this house. Even my 17 month old baby seemed to enjoy it quite a bit.

  • 1/2 tbsp dried thyme
  • 1/2 tbsp rubbed sage
  • 1/2 tbsp dry mustard powder
  • 1/2 tbsp ground black pepper
  • 1/2 tbsp ground white pepper
  • 1/2 tbsp cayenne pepper
  • a few pinches of red pepper flakes
  • some sea salt
  • a few cloves of garlic, diced
  • a small to medium sized onion, diced
  • 2 things of green onions
  • 1 tbsp butter
  • 1 large green pepper, diced
  • 1 stalk of celery, diced
  • 5 or 6 small ripe tomatoes (fresh)
  • small can of tomato sauce (14 oz., approximately)
  • 1 cup of rice (measuring the rice before it's cooked), medium grain rice
  • 1-3 cups of chicken broth
  • 2 tbsp worcestershire
  • 1/4 pack of family size chicken breast
  • 16-20 medium sized raw shrimp
  • 4 turkey hot dogs, cut into small chunks
Though this was the first time cooking jambalaya, I didn't bother paying any attention to cooking instructions. Flew by the seat of my pants, using my instincts and basic cooking experience. In case you desire to know what I did, here is the basic idea:

Instructions -

Stir fry the chicken breast separately, in a pan, after letting some garlic and the white part of the green onions simmer in olive oil for a little bit on medium heat. Once the aroma of the garlic and green onions permeate the air, add in the chicken. Cook it until it is barely well done. Set that aside.

I cooked the rice separately. But, I have a rice cooker that does a superb job of cooking rice without needing any attention. And, I have a preference for medium grain rice, over long grain rice. Jambalaya traditionally calls for long grain rice.

In a pot, add all the other ingredients, including spices, the vegetables, the other "meats" (shrimp and turkey hot dogs), tomato sauce, and broth (I also added a little bit of water). Bring the pot of goodies to a boil and then add the chicken and (cooked) rice. Once the raw shrimp is fully cooked, the jambalaya is ready to eat; however, letting it simmer will allow the flavor to soak into everything. Enjoy!


P.S. I do not recommend this recipe to people who are sensitive to spicy food. I'm still recovering from large periods of time I couldn't eat spicy food, while pregnant and nursing. So, my tolerance threshold is a bit low for spicy stuff. Loved this soup, but it opened up all the pores in my face.

P.P.S. Tonight I purchased enough ingredients to double the recipe, hoping it will last double the time? My husband loved it so much he had it every meal (including breakfast) and every snack time. I didn't get much of a chance to eat it after that first meal, because he was devouring it so quickly. We'll see what happens this time.

1 comment:

Christina said...

This was so good! We had it for dinner tonight :) Thank you for sharing!