After a little hiatus on posting, I’ve decided to bring back Tasty Tuesday! Tuesdays are underrated, and why not spice up an average day with a fresh and (hopefully) exciting recipe to take out the dinner blahs.
Jambalaya is traditionally made with seafood, but for someone like me who has a shellfish allergy I am sharing a chicken version of this dish. I love one pot meals, and soups and stews are my all-time favorite meal. Jambalaya is definitely something that is known for it’s heat and comforting properties, but who can resist a good chicken dish with andouille sausage in it.
A few years ago I was looking for a good jambalaya recipe to follow, so of course I went to my ‘old faithful’ Food Network. This recipe is what I went by and I just made changes that suited my personal tastes.
Chicken + Andouille Sausage Jambalaya (yields: 4)
1 tablespoon unsalted butter
1 1/2 cups diced andouille sausage
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
1 clove garlic, chopped
1 1/2 cups diced chicken
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 cups parboiled long grain white rice
2 cups tomato sauce
2 cups chicken stock
1 tablespoon hot sauce
Salt and freshly ground black pepper
Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.
Now, this recipe is only a template. It is always good to try new things, so if you see something you want to add more of or take out because of personal preference, go ahead. Make your food for you, it makes the experience of cooking so much better.