Thursday, March 9, 2017

Jambalaya

Gumbo is a soup or stew that is served alongside or on top of rice. Jambalaya is a casserole that is cooked in the same pot as the rice. They are both meat and rice dishes that originated in New Orleans. 
The holy trinity, Cajun holy trinity, or holy trinity of Cajun or Louisiana Creole cooking is the use of onions, celery, bell peppers in roughly equal quantities. This is the base for much of the cooking in the regional cuisines of Louisiana.
Some variations include the use of garlic, parsley or shallots for onions. The preparation of Cajun/Creole dishes such as gumbo and jambalaya all start from this base.
 Jambalaya is a Louisiana Creole dish of Spanish and French influence. It originated in the Caribbean Islands.
Cook’s notes: You will need to add more chicken broth on the second day to serve the dish, since the rice absorbs the broth. Advance prep makes assembly easier. Rotisserie chicken is a good option. Recipe serves eight but can be easily halved using a regular size box of jambalaya mix to serve four. Shrimp can be substituted for chicken. 

Jambalaya 
Ingredients:
  • 1 box Zatarains's New Orleans style Jambalaya Mix (family style) 
  • 3 large chicken breasts, about 3 cups diced meat
  • 3 cups diced Andouille sausage
  • 2 TB. olive oil
  • 2 cans low sodium chicken broth (14.5 oz.)
  • 2 cans (14.5 oz.) diced chunky tomatoes (basil, oregano, garlic)
  • 1 tsp.sugar
  • 2 cups water
  • 1 cup each diced sweet onions, combination red and green pepper, celery
  • 2 garlic cloves minced
  • ½ tsp. Cajun seasoning
  • 1 tsp. each dried parsley flakes and basil
  • 1 bay leaf
  • Optional: substitute cooked shrimp for chicken and add in last 15 minutes of cooking time
Directions:
  • Cook chicken breasts at 350 degrees for 40 minutes and sausage 20 minutes
  • Cool and dice both meats-set aside.
  • In a large skillet sauté onions, celery, green pepper and garlic and seasonings.
  • Add in water, broth, jambalaya rice mixture, canned tomatoes, bay leaf and diced meats
  • Simmer 45 minutes on low heat covered.
  • Remove bay leaf before serving.
Kale with Shaved Brussels Sprouts Salad Mix with Dates, Bacon, Cranberries and Feta Crumbles 
Cook's notes:A recipe similar to this salad featured above was previously posted on Ever Ready http://sockfairies.blogspot.com/2017/03/healthy-friday.html

Here's an optional version to serve four.
Ingredients and Directions:
Use ¾ of one prepacked salad mix Kale Chopped Salad with Shaved Brussels Sprouts mix adding in ½ cup Mediterranean Herbs Feta Crumbles, ¾ cup diced red onions, 5 sliced dates. 3 pieces of bacon, diced, 1/2 cup dried cranberries and ¾ cup toasted walnuts. Drizzle salad with a lite Greek Vinaigrette dressing.

1 comment:

  1. I've always wanted to make Jambalaya. You may just have provided the incentive with this recipe. I'd likely half it, though.

    ReplyDelete