Tuesday, October 5, 2010
Jambalaya is one of those dishes that is in this secret society of Cajun dishes that people assume is crazy hard to make. In all actuality they aren't really that tough. Not to mention that this Jambalaya recipe is so good you will be addicted to it in no time. Cajun food is something near and dear to my heart, it usually has smoked sausage in it, it always has onions and peppers in it and it's always spicy which I love. You can serve it over rice or noodle but no matter how you do it, you'll be loving it. Also I use chicken in my recipe but you can use shrimp if you like. If you use this method add the uncooked shrimp during the last 10 minutes or simmering or they will turn out tough.
There are a few interesting ingredients in this recipe. The first is andouille sausage and this you can find at your local butchers or a specialty grocery store. It's very key to this dish because it adds a ton of smokiness to the meal. If you can't find the fresh kind the horseshoe shaped one called smoked sausage that's shaped like a horseshoe will work just fine. The second is file (fee-lay) powder and this you can find at a grocery store. I have found it in a few different sections of my local Safeway but they do have it. Ask them if you can't find it. Trust me it's there.
Let me know what you think and if you have any questions shoot me an email.
- 1 pound andouille sausage cut into half inch sections
- 1 pound boneless, skinless chicken thighs cut into 1/2 inch cubes
- 1 - 2 tablespoons peanut oil
- 1 large onion diced
- 1 red pepper diced
- 1 green pepper diced
- 2 jalapeños, seeds removed then minced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1 28 ounce can diced tomatoes
- 1 - 2 teaspoons Louisiana hot sauce
- 1 tablespoon Cajun Seasoning
- 1 teaspoon file powder
- Salt and Pepper
- Green onions for garnish
1. In a dutch oven over medium heat add 1 tablespoon of the peanut oil and add the sausage. Cook until the sausage is browned on all sides. With a slotted spoon remove the sausage from the pan leaving all the drippings. Then add the chicken cook until all sides are browned and chicken is done. Then using the same method as the sausage remove from the pan using a slotted spoon and set aside.
2. Add the remaining tablespoon of peanut oil add the onion, red pepper, green pepper, jalapeños, celery and garlic to the pan. Cook until the onions become translucent and they veggies have released all their liquid. Add the tomatoes and hot sauce and bring to a boil.
3. When simmering add the reserved chicken and sausage plus the Cajun seasoning and file powder to the pot. Season with the salt and pepper and return to a boil. When simmering reduce heat to a simmer, cover and continue cooking for 45 - 60 minutes.
4. Serve over noodles or white rice and garnish with green onions.
Posted by Christian and Kishelle Linenko at 7:40 AM