Wednesday, March 2, 2011

My Jambalaya "Con-fusion"

This is my version of Jambalaya with an East meets West interpretation.

In a large pan/pot heat 2tbs of oil (I used Canola).

Saute' 1lb of ground chicken.

Then add what Cajun cuisine calls the "Trinity".
1 Green Bell Pepper diced
3 stalks of Celery diced
1 onion diced.
plus 2tbs of chopped fresh garlic.

** I opted for ground chicken here because it was what I had on hand and it's easy (no cutting involved). You can substitute cut up chicken breast or thigh meat if you prefer.
I also opted to leave out the andouille sausage that they typically have in jambalaya to lower the fat content of the dish.

Now add:
One bay leaf (dry or fresh)
1tbs of paprika
1tbs of onion powder
1/2tbs of dried oregano
1tps of dried thyme
1tbs of red chili flakes (or to taste)
1tbs of pepper
1tbs of salt or to taste
2tbs of flour
Saute the spices with the meat and veggies.

Add one can of diced tomatoes.

Add 2 cups of chicken stock and simmer for 10 minutes. Taste seasoning to make sure you have enough salt here.

Now add 1-2lbs of cleaned shrimp.

cook two more minutes. You can stop the dish here and serve with rice if you like a more traditional jambalaya. But I suggest to you walk on the wild side and try the next step.

Here is when the jambalaya gets "confused" with a little Eastern influence. Add the juice of 1/2 a lime and half a can of coconut milk.  Simmer for another minute.

I served it with brown basmati rice and some additional lime. It will serve 6-8 people. Hope you enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.