|
This
Month: Mark's Cajun
Jambalaya
This is one of Mark's
favorites... he likes it so much, you can usually find him on a
Sunday afternoon cooking up a couple batches for visitors and for
lunch during the week. It's a cajun staple and will be a
success at any party or dance.
- 4 tbsp vegetable
oil
- 3 lbs skinless chicken
breasts MARK'S KITCHEN
RULE?
- 1/2 lb andouille smoked sausage,
cut into 1/2-inch
slices
To make authentic Louisiana
cuisine....you must
- 1 bunch of chopped
celery be listening to Louisiana music!!
Try:
- 1 large onion,
chopped
Beausoleil's:
L'Echo
- 1 large green
pepper, chopped
- 1 clove or
tablespoon of minced garlic
- 4
cups canned tomatoes (any type: stewed, diced, etc.)
- 1 cup chicken broth
- 3/4 cup tomato paste
- 1 tsp TABASCO brand Pepper Sauce
- 1 bay leaf
- 1
pinch salt
- 2 pinches dried
oregano
- 2 pinches dried thyme
- 1/2 tsp ground allspice
- 2 lbs cooked, peeled shrimp
- 1 1/2 cups uncooked rice
Heat 2 tbsp (30 mL) of oil
in a 5-qt (5-L) heavy kettle or saucepot over medium-high
heat. Add chicken and brown on all sides, about 10
minutes. Remove and set aside.
Heat remaining 2 tbsp
(30 mL) of oil in saucepot. Add sausage, celery, onion,
green pepper, and garlic, stirring frequently. Cook 8 to 10
minutes or until tender. Stir in all remaining ingredients
except rice and shrimp.
Return chicken to saucepot.
Cover, reduce heat, and simmer 10 minutes. Stir in rice;
cover. Simmer 30 minutes and add shrimp; cover for
additional 10 minutes, or until chicken and rice are tender.
Stir frequently. Add additional broth if rice begins to
stick to bottom of saucepot.
Makes 8
servings.
MARK'S
TIME
SAVER:
To
speed process, pre-cook rice and chicken
and
simply
add to the heated saucepot of sausage and
vegetables.
| 
