Jammin' Jambalaya

  I was going through some of my cookbooks and I ran across an old Jambalaya recipe. My Dad's side of the family is from New Orleans. My grandmother loves some Cajun food! I thought I would take one of her old recipes and jazz it up a bit! The jambalaya came out great but it is pretty spicy. If you don't like spicy foods you might want to cut back on the cayenne a bit.
  The good thing about jambalaya is that you can add whatever you want into it. You could have chicken and shrimp, or sausage and shrimp, or all three. I didn't have any shrimp in the fridge for this dish so I will be making chicken and sausage jambalaya. 
  First, you will need about two cups cooked chicken and shred it. In a medium sized bowl place the shredded chicken, 1 teaspoon paprika, 1 tablespoon garlic powder, 1 tablespoon salt, 1 tablespoon pepper,  1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, and 1 teaspoon dried thyme and mix together. You want to mix this until the outside of the chicken has a nice coating.

Get out your big pot and add about two tablespoons of olive oil. Turn your heat on and start slicing up some sausage while your oil warms up. Add about 2lbs. of sliced sausage to the pan and cook until browned. 

When the sausage has a pretty dark brown crust on it you will want to add one small diced onion, one chopped bell pepper, and one cup chopped celery. Let this cook for about two to three minutes and then add one tablespoon minced garlic.

Let this mixture cook for another two minutes. Now you will add your spice coated chicken, two tablespoons of Worcestershire sauce, 1 1/2 cups rice, 1/2 teaspoon of hot sauce, and three cups of chicken broth to the pot. Let this come to a nice rolling boil.

Cover and let this simmer for about 30 minutes. Make some garlic bread for the side and dish it out! If you want to add any kind of seafood to this recipe you would cover and simmer for 20 minutes. Then add in your seafood and cook for the last ten minutes. You can add whatever your little heart desires! Crabs, you got it! Oysters, sure why not. Get crazy! Add whatever you like. This dish is simple, easy to make and has amazing flavor!

• 2 cups shredded chicken
• 1 teaspoon paprika
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons of olive oil
• 2 lbs. sausage (Andouille is best)
• 1 small onion, diced
• 1 bell pepper, chopped
• 1 cup celery, chopped
• 1 tablespoon garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups of rice
• 1/2 teaspoon of hot sauce (Louisiana Hot sauce is the best!)
• 3 cups chicken broth (hopefully homemade)

1.  In medium bowl mix shredded chicken, paprika, salt, garlic powder, black pepper, onion powder,      cayenne pepper, dried oregano, and dried thyme coating the chicken well.

2.  Heat olive oil in large pot. Add sausage and cook until it has a brown crust.

3.  Add in onion, bell pepper, and celery, let this cook for 2-3 minutes.

4.  Add in garlic and cook for another two minutes.

5.  Add in coated chicken, Worcestershire sauce, rice, hot sauce, and chicken broth. Bring this to a rolling boil. 

6.  Cover and simmer for 30 minutes.

7.  Serve with your favorite side and enjoy!

Froggy Mom

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