This recipe is easy and I've used various sausages and it came out great... and I've done it without shrimp and it came out great, but I love that Southern one pot of great stuff tradition so that's what I'm going with here.
I saw a Zatarains commercial.
That's what got me started.
It looked so good, which only shows you the power of advertising because now I'm making Jambalaya and loving it. And this happened last Thursday.... Farmer Dave hit a big deer on our road and it spelled the END of my 2012 Chevy Cruze....
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| Rosie the car being taken away..... |
It was a good car.
But neither the deer, nor the car came out well after that encounter.
But Dave wasn't hurt, and that's always the part that matters. Everything else is replaceable. Not people!
I started with a basic online recipe and tweaked with what I had on hand.
2 tablespoons olive oil (any oil works, and coconut oil works well, too)
1 large chicken breast, cleaned and chopped
1/2 pound sausage (Andouille, Polish, Italian, Summer sausage, Salami) chopped
3 or 4 large shrimp per person
1/2 green pepper, chopped
1/4 sweet onion, chopped
1 large or 2 slim stalks celery, chopped
1 rounded Tablespoon Cajun seasoning
2 cloves minced garlic or 1teaspoon granulated garlic
1/2 teaspoon black pepper
1 16 oz. can peeled, chopped tomatoes (can use crushed, I like the chunks)
1 tablespoon Worcestershire sauce
1 cup uncooked white rice
2 1/4 cups Chicken broth (I used the 2.25 cups water mixed with Tone's Chicken Base)
In large frying pan or Dutch Oven, heat 1 tablespoon oil. Brown sausage gently. Lift away to side dish to hold. Repeat with chicken, sprinkled with Cajun seasoning.
Add other tablespoon of oil. Saute veggies until crisp-tender, not overdone.
Add can of tomatoes, worcestershire sauce, garlic, pepper. You can add hot sauce, if desired. I'm kind of a baby when it comes to too much spice, so I go a little gentler than most.
Heat for about five minutes.
Add Chicken broth and rice, then heat to boiling. Reduce heat to simmer, cover and cook for ten minutes. Add shrimp, cook for about ten minutes more.
This week I did it again and I added frozen corn for a spot of sweet color... And it was still marvelous!
And then there's this, on shelves for one more week!!!! At Walmart, Winn Dixie, Kroger, Harris Teeter, wherever mass market paperbacks are sold.... and it's such a lovely book. A story that touches hearts and souls, my friends.
And here is a link to Amazon if that's easier.... LINK TO AMAZON
I love one pot meals and this one was a people pleaser, and easily one I'd make for a crowd for a main dish or a really fulfilling side dish.... Maybe for the big game day coming up?
Sending you snowy blessings from Western New York!
