Saturday, March 12, 2011

Ode to Mardi Gras: Chicken and Sausage Jambalaya

Sorry for the late post for Mardi Gras...Computer issues...

So, I know Mardi Gras is over...but did everyone have fun? 

At the last minute on Fat Tuesday I decided that MGG and I would celebrate by making some good Louisiana Jambalaya.  What better way to pay tribute to a state than to celebrate through their food?

So I stopped by the store on the way home and picked a few things up.  The good thing about Jambalaya, other than the wonderful blend of flavors, is that it's a one pot meal. most likely have all the ingredients on hand.

This is my version of jambalaya.  No shrimp, just chicken and chicken andouille sausage (keep the flavor, lessen the fat).

This is a good dish to make during the week as it is pretty quick to make.  You can lessen or increase the spices to suit any taste.  It's hearty enough to service alone with some crusty bread.

I hope you enjoy this dish and share it with those your love....celebrate!!

Here's what you will need:  chicken breasts, chicken andouille sausage, a can of diced tomatoes with green pepper and onion, brown basmati rice, onion, celery, garlic, cajun seasoning, and chicken broth.

In a 4 quart pan heat some oil over medium heat.  Salt and pepper your chicken and place it in the pan.  I used thin sliced chicken breasts, but you can use what you like.

Cook until golden brown and cooked all the way through, about 5 minutes on each side.

While chicken is cooking dice up a medium onion, and slice 2-3 stalks of celery.

Remove the chicken to a dish and let cool for a few minutes.  When cool enough to handle, cut up in to 1" bite size pieces.

Add onion and celery to the pan.  Cook about 5 minutes, stirring often.  Meanwhile, chop your sausage and garlic.

Add sausage and cook about 3 minutes.

Add your garlic and cook another minute.  Then add your broth, tomatoes with green pepper, and onions with the juices. Add cajun seasoning and about 1/3 cup of water.  (This is the point you can increase or reduce the amount of spice.)

Bring the pot to a boil.  Add your chicken pieces and the rice.

Turn heat down to low.  Cover and simmer about 40-45 minutes until all water is absorbed and rice is tender.

Test for seasoning if you like.

Enjoy the feast!

Chicken and Sausage Jambalaya

3 T oil
1 pound boneless, skinless chicken breasts
salt and pepper
2 celery stalks, sliced
1 medium onion, diced
½ lb chicken andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 c low sodium chicken broth
2 tsp. Cajun seasoning
1 can (14 ounces) diced tomatoes with green pepper and onion
1 c brown basmati rice

In a 4 quart pan, heat oil.  Season chicken with salt and pepper.  Place in pan and cook over medium heat until cooked through and golden brown.  About 5 minutes per side.  Remove to a pan to cool slightly.  Cut chicken in to 1 inch bite size pieces. 

Add onion and celery to the pan.  Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in broth, Cajun seasoning, tomatoes with their juice, and 1/3 cup water; bring to a boil.   Add rice and chicken.  Reduce heat, cover and simmer 40 - 45 minutes.

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