Now it’s time for a little Cajun Cooking! I’ve done a little research and I have discovered that some of the best dishes come from humble beginnings. This dish began as a Spanish dish called Paella. As the recipe moved through the South local ingredients were added, usually what ever meat was available to the slaves and seafood from the “bayou”. Today this dish can be made with rice and any ingredients you like. Here is one of my favorite recipes: Jambalaya

Ingredients

2 boneless skinless chicken breasts, cut into bite sized pieces 1 lb smoked sausage, sliced (preferably spicy) ½ lb. raw shrimp, peeled and deveined. 1 medium onion, chopped 1 bell pepper, chopped 1 15oz. can diced tomatoes 2 15oz. cans reduced-sodium chicken broth 1 cup white rice 2 tsp salt 2 tsp black pepper 2 tsp cayenne (red) pepper 1 Tbsp garlic powder 1 tsp oregano 1 tsp basil 2 bay leaves 1 tsp sugar Olive oil

Preparation

1. Put a big pot on the stove over a medium high heat. 2. Add 1 Tbsp of Olive Oil to the pot. 3. Add the chicken to the pot. Cook until it is no longer pink. 4. Remove the chicken from the pot. 5. Add the sausage to the pot. Cook for 5 minutes, stirring occasionally. 6. Remove the sausage from the pot and put the slices on a plate covered with a paper towel. 7. Add the onions to the pot. Cook for 5 minutes, stirring occasionally. 8. Add the bell pepper to the pot. Cook for 2 more minutes. 9. Add the rice to the pot. Mix well. 10. Add the canned tomatoes and the chicken broth.

11. Add the salt, black and red pepper, garlic powder, oregano, basil, bay leaves and sugar. Stir well. 12. Add the chicken and sausage back to the pot. Stir. (Lots of stirring, huh?) 13. When the liquid comes to a boil, cover the pot and lower the heat. Let it simmer for 20 minutes.

14. Stir in the shrimp and simmer for 5 more minutes. 15. Serve in a bowl with some French bread and red wine. Merlot would be great!

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