It is another month and another Pass the Cook Book Club posting. This month's cookbook was one that was new to me. Cooking Up a Storm is a compilation of Cajun style recipes put together to help remember family recipes lost when Hurricane Katrina hi in 2005.
The three choices for the month were chicken and sausage jambalaya, crawfish in saffron cream, and bananas foster pie. I ended up making the chicken and sausage jambalaya. It was a tough call though. I was too busy to hunt around for the crawfish in Connecticut but this recipe looked fantastic. I already have plans for making the bananas foster pie too.
The jambalaya turned out delicious. It came together quickly on a Saturday afternoon and feed us through the weekend. I lost the jar of tomato paste I bought for the recipe and ended up using a can of diced tomatoes. I think this made my version a bit less rich on the whole tomato flavor.
We have a local Cajun restaurant that adds red beans in their jambalaya so we added a can of those as well as a fresh jalapeno to spice things up a bit.
Chicken and Sausage Jambalaya
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: saute entree chicken Cajun
Ingredients (serves 8)
- 2 Tbsp vegetable oil
- 2 boneless skinless chicken breast halves, about 1 lbs total, cut into 1” cubes
- 1 ½ tsp Cajun seasoning
- ½ lbs smoked sausage or kielbasa, like andouille, sliced ¼” thick
- 1 ½ cups chopped yellow onion
- 1 cup chopped green pepper
- 1 jalapeno, sliced thinly
- 3 cups water
- 1 14 oz can diced tomatoes
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped green onions, greens only
- 1 ½ cups long grain rice
Heat the oil in a large heavy pot, such as a Dutch oven.
Season the chicken with Cajun seasoning. Add the chicken to the pot and cook, stirring, over medium heat until evenly brown, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes.
Add the onions and peppers and cook, stirring, until softened and golden, about 5 to 6 minutes. Add the water, diced tomatoes, parsley, and green onions. Stir and bring to a boil.
Add the rice, cover the pot, and reduce the heat to medium-low. Cook until the rice is tender and has absorbed most of the liquid, 15 to 20 minutes. Do not stir! Fluff the mixture with fork before serving.
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