Yep, it’s another recipe post, but that’s only because I have totally been in the bakin’ and makin’ mood lately. It doesn’t happen all that often, so let’s just run with it. 🙂 Even if your not jumping for joy about it, my family definitely is.
This recipe, that I made for my family last night, is a real crowd pleaser and I love it too because it’s so super easy to make (but looks like I put a lot of effort into it). Seriously, you might think you do, but you don’t need a box mix to make jambalaya . . you can easily make it from scratch in about 45 minutes and 20 minutes of that time your letting it simmer on the stove! So come on, give this Louisiana treat a try. I’ll be here to walk you through it. 🙂
Here is what you will need to prepare this dish.
1 red pepper
1 green pepper
1 yellow pepper
3 cloves of garlic
3 stalks of celery
2 pkg. of smoked sausage (or 1 pkg sausage & 1 pkg chicken)
1 can of spicy diced tomatoes
3 cups of chicken stock
1/4 tsp. each – chili powder, cayenne pepper, paprika
dash of black pepper
3 cups white or brown rice
2 TBS olive oil
I know it may look like a lot, but its super easy. Ok, here we go.
Begin by adding the olive oil to a large skillet over med/high heat. To the oil add in your chopped peppers, garlic and celery. Saute’ the veggie mix for about 5 minutes and then toss in your sliced sausage and saute’ another 5 minutes or until browned and veggies are tender (almost cooked all the way). If you are adding chicken, this is the time you would want to do that too. Be sure to cook the chicken until it is no longer pink.
Next, pour your chicken stock, diced tomatoes, spices and rice directly into the large skillet atop the meats and veggies. Stir. Reduce heat to med/low. Cover and simmer 20-30 minutes or until the rice in cooked.
Remember to stir your pot occasionally to avoid the rice burning to the bottom of the pan. Once rice is tender and sauce has thickened down, your ready to serve.
See? Easy! Give it a try and let me know how you liked it. Also, the spices can be adjusted dependent on how spicy or mild you like your foods. My husband likes to add a kick of hot sauce in the end to his, but this mixture is hot enough for me just how it is. So my advice would be to taste test it before serving and adjust the flavoring at the end. Remember, you can always add too but you can’t take away flavor.
Do you know of a culture inspired dish that you think we should try? Post a link to the recipe below.