Jambalaya

For my Jambalaya, I make my own Cajun Seasoning Mix, but if you want, you can purchase a Cajun seasoning mix at the grocery store instead. I also start it out with bacon fat + butter, but you could substitute olive oil if you wanted to be more healthy.

Cajun Seasoning Mix:

2 tablespoons each: Paprika, Salt, Garlic Powder
1 tablespoon each: Ground Black Pepper, Onion Salt or Dried Minced Onion, Cayenne Pepper, Oregano
1/2 tablespoon: Chili Powder

Ingredients for Jambalaya:

1/2 package of bacon, cut into small, 1-inch pieces
butter or margarine
1/4 cup each, chopped: onion, green bell pepper, celery
2 tablespoons minced garlic
1/2 lb of chicken - bones and skin removed, and diced into small squares
1 package (about 5) Andouille sausage, sliced into small pieces
1 can diced tomatoes
1 can tomato sauce
Tabasco sauce
about 4 cups of chicken broth
1 cup rice

Directions:

Start off by cooking the bacon over medium heat in a large saucepan or pot. When the bacon is almost cooked, add about 2 tablespoons of butter, and melt. Remove the bacon, leaving the bacon fat and melted butter in the pan.

Add chopped onion, celery and pepper. Add 1/2 tablespoon to 1 tablespoon of the Cajun seasoning mix, depending on how spicy you like it! (I use 1 tablespoon, and for "really spicy," I add more later in the recipe). Cook until veggies start to turn soft. Before the onions turn clear, add sausage, chicken and tomatoes. When chicken just starts to turn white, add chicken broth and stir in the uncooked rice.

Cook slowly, on low heat, until rice absorbs the broth and becomes tender, about 15 minutes. If it seems that the broth is getting absorbed but rice needs more cooking time, additional chicken broth may be added. Stir occasionally to keep it from sticking to the bottom.

When rice is almost done, add shrimp, about 1 teaspoon of Tabasco, and tomato sauce. Sprinkle in more of the seasoning mix if desired. Cook until shrimp is done, which should take 5 minutes or less.


When I make this for a large group or party, I usually make two, or sometimes three, versions - basically different levels of spiciness. The version above, without additional seasoning mix, is a good "medium," adding more seasoning and more Tabasco makes it more intense, and for a "wimpy" version, cut the seasoning mix at the beginning in half.

Enjoy!