The Complete Idiot's Guide to: Jambalaya
Unless you missed the arctic blast the past few days, it's a little cold outside. And it's going to stay that way for at least the next week and a half. In the spirit of this unusually long winter in South Florida, I'm planning on warming my insides with my mom's jambalaya.
Soup is good, but it gets boring. There's only so much coffee and tea I can drink, and unless I want to venture into the cold to eat a warm meal in a restaurant, I prefer staying home, in pajamas and slippers, making a meal big enough to feed me until the cold front takes a hike.
• 2 medium green peppers
• 2-3 medium onions
• 3 cloves of garlic
• 1 lb. raw, peeled and deveined shrimp
• 2 ½ lbs. of boneless, skinless chicken breasts, cut into 1" pieces
• 6 andouille sausage links (cubed)
• ½ cup clam broth or chicken stock
• 1 can of diced tomatoes (14 oz)
• 3 cups uncooked rice (long grain white)
• 6 cups water
• 3 tablespoons of olive oil
• Cajun seasoning, salt, and pepper to taste
Dice onions and peppers and sauté in olive oil until tender (5-7 minutes). Mince garlic and add to the onions and peppers. Add cubed chicken to pan. Cook chicken halfway (about 5 minutes) and then add cubed andouille sausage to pan. Add broth or stock, tomatoes, spices, salt and pepper. Simmer for 15 minutes.
Boil water then add rice, cover. Lower heat to medium until done.
Add shrimp to sauté pan for 3-5 minutes until done.
Place rice in bowl, spoon over jambalaya. Warm your insides.
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