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Tuesday, September 20, 2011

Jambalaya Curry Style, but without the Curry...

The seasons are changing and the evidence is everywhere.  Jackets--not "The Mt.Vernon High Jackets" but the ones that shelter you from the wind--have resurfaced.  The days are getting shorter and flip flops are migrating to the closet. 

The end of summer also marks the beginning of flu season, and it's likely common cold will visit you or someone close within the next few months. But being sick does have benefits. Look at it this way, the summer is going, so you might as well let it take that beach body with it.  Let's feed the cold, drown it in comfort food.  Sometimes that pesky cold can dull the taste buds so we are upping the flavor battle.  Jambalaya to the rescue my friends.  Yum yum yum.

What will y'all need?
Chicken - thighs on this day cut into 1 inch cubes
Andouille sausage- 2 links precooked works great
Shrimp - 10 or so
rice - 1 to 2 cups
Celery - 2 stalks
Onion - chopped
Green Pepper - chopped
chicken broth
Crushed red pepper
smoked paprika
olive oil
salt and pepper
Green onion - garnish
Bread - rolls work well

Put chopped chicken in a large zip lock type bag and add the spice mixture (salt, pepper, cumin, red pepper and paprika).  Place in the fridge for an hour or more.  Heat oil in large pan (med high) and cook the chicken cubes.

Remove the chicken and place on paper towels.  Add onion, celery, green pepper and garlic sweat for 7 -10 mins.   Add chicken, andouille, broth and rice.  I usually precook the rice to reduce the cooking time.   Increase the heat and bring to a boil for a few mins.  Reduce heat to low cover and cook for 20 - 30 mins. Occasionally stir and add additional broth as needed.  Add shrimp for the final 5 mins by now your house should be smelling real nice.

 And that there is jambalaya Curry style!  Scoop in a bowl top with sliced green onion and eat that cold away. 

BTW also really nice if you don't have a cold.  Eat - Drink - Love.

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