Monday, February 8, 2016

Spicy Andouille Sausage and Chicken Jambalaya

This one pot Jambalaya is filled with Andioulle Sausage, Chicken and Cajun spices.   It is a fantastic meal to celebrate Mardi Gras.   

Tomorrow is Mardi Gras and we started the celebration early with this Spicy Andouille Sausage and Chicken Jambalaya.  Mardi Gras, also known as  "Fat Tuesday", is a day to eat some rich and fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.  

This is a great one pot dish.  You can't go wrong with rice and chicken.  Then adding the andouille sausage just makes it even better.  I love the Cajun spice mix I used to flavor the dish.  This spice mix can be used for most Cajun inspired dishes.  I also made sure to use the "Trinity".  The trinity is a mix of bell pepper, celery and onion. I got fancy and used one white and one red onion.  I also used one green and one orange bell pepper.  Of course I need to throw in some spice so I added a couple of jalapeno peppers as well. 

This week is a busy week for my kitchen.  We have a lot of big events that center around food.   We started the week with the Super Bowl, then the beginning of Chinese New Year and now Mardi Gras.    

I will be making a dish to celebrate Chinese New Year this week and will also share a fun snack my kids and I made for the Super Bowl.  After all this eating, I may have to start a juice fast next week.

Spicy Andouille Sausage and Chicken Jambalaya
Recipe by Ramona from Kitchen Simmer

2 large chicken breast cut into large bite size pieces
1lb andouille sausage sliced
1 large onion finely chopped (or two medium)
3-4 stalks of celery finely diced
1 large green bell pepper finely diced (or two medium peppers of various colors)
2-3 jalapeno peppers diced
2 cups washed and strained rice
28 oz can diced tomatoes
2 Tbs Worcestershire sauce
3 cups low sodium chicken stock 
white part of scallions sliced
red pepper flakes to taste

Cajun Seasoning:
1 Tbs granulated garlic
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
2 tsp paprika
1 tsp red chili powder or cayenne
2 bay leaves
1 Tbs or more dried parsley (optional)

Garnish: Green part scallion sliced

Step 1:   Wash and rinse the rice well and place in a strainer to dry out. 
Step 2:  Gather all spices, prepare trinity vegetables and cut meat

Step 3: Heat 2 Tbs canola oil in a large heavy based pot.  Add the chicken and andouille sausage.  Season with a little salt and black pepper.  Cook for 3-4 minutes.  

Step 4: Next add the trinity vegetables and the jalapeno pepper.  Season with a little more salt and black pepper and saute for 3-4 minutes. 

Step 5:  Add the seasoning spices and bay leaves.  Toss all ingredients together for 1-2 minutes.  

Step 6 :  Add diced tomato can and mix with other ingredients.

Step 7:  Add the washed/drained rice. 

Step 8:  Add chicken stock and Worcestershire sauce.  Stir well and bring all ingredients to a boil. Then lower to medium heat and simmer for 20-25 minutes.  Once rice is cooked, mix well and serve hot.  Enjoy.

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