Tuesday, January 1, 2013

Cajun jambalaya


A super-meaty, tasty, spicy dish. I'm fond of all these rice dishes since I received my rice-cooker. Be sure not to overcook the rice!

1 chicken breast
0.5 lb raw, detailed shrimp
8 oz courico sausage (Portugese, smoked, hot)
1 cup rice
1 small yellow onion
3 stalks celery
half a green bell pepper
14 oz petite diced tomatoes
3 cloves garlic
3 bay leaves
1 tsp Worcestershire sauce
1 tsp hot sauce
2 tbsp creole seasoning

Cook the rice in a rice cooker until done.

Rub the chicken breast with 0.5 tbsp creole seasoning. Sear in a hot pan with a small amount of oil. Set aside.

Toss the shrimp with 0.5 tbsp creole seasoning.

Slice the sausages and cook in a pot. Remove sausages and add chopped onion, celery, bay leaves and peppers. Cook for 10 minutes.

Add the minced garlic cloves and the remaining 1 tbsp creole seasoning. Cook for an additional 30 seconds.

Add the Worchestershire sauce, tomatoes and hot sauce. Add the shrimp and cook until shrimp is done. Add the sausage and diced, seared chicken. Cook until little liquid remains. Stir in the rice. Serve.

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