Fresh Romaine Salad
John’s Quick Jambalaya
John grew up in New Orleans, and is an amazing cook. As he was making this dish, he explained that there are endless debates on the “proper” way to make Jambalaya. I refuse to enter into the debate. As with most foods, we start with the basics and adjust them to our taste. This is a quick way to make tasty Jambalaya.
In a Dutch oven, or deep risotto pan, fry:
1/4 cup Vegetable Oil
3/4 pounds Andouille Sausage, sliced
In large ziploc bag, combine:
3 Tablespoons Flour
1 Tablespoon Tony Chachere’s Creole Seasoning
2 Chicken Breasts, diced
When sausage browns, pour the contents of the bag into the pan, stirring until the chicken is cooked through.
1 teaspoon each: Minced Garlic, Thyme, and Salt
1 White Onion, minced
(1 Bell Pepper, seeded and diced – note John left this out to my preference)
Cook, stirring until onions are soft – 5 – 8 minutes.
1 10-ounce can Ro-tel
Fill can with White Rice two times
Fill can with Water two times
Stir until well-mixed. Bring to a boil, then reduce heat and cover. Cook for about 25 minutes, stirring occasionally. It’s normal for a rice crust to form along the bottom of the pan – just stir it in – it adds to the texture of the Jambalaya.
I have to confess this is the wimpy version because I don’t like dishes that are too spicy, but John said if you like it hotter, you can add Cayenne Pepper to taste.
This recipe is enough to serve 5 – 6 people. It re-heats really well – that is if you have any leftover.
Although Jambalaya is traditionally served with crusty French Bread, we had Les Bles d’Or (Ojai, CA) Foccacia Bread with Olive Oil and Balsamic Vinegar for dipping.