Mama’s Jambalaya, Laissez les bons temps rouler!

For most of my youth I can remember mom and dad taking a yearly trip to New Orleans to visit their friend Arthur. Arthur took them to the most amazing places around New Orleans. Dank dark clubs into which the common tourist wouldn’t dare venture, late night jazz sessions, but most notably little hole-in-the wall gumbo and crawfish houses. The result was an appreciation for Cajun cooking. This Jambalaya has been a part of family gatherings for years and now I bring it to you. This is a ONE POT meal for all of you out there who are adverse to doing dishes.

Ingredients:
2 tbsp. olive oil
1 1/2 lbs chicken breasts cut in 1 inch cubes, dust with pepper & cayenne
2 Habañero or Andouille sausages—sliced.
1 green pepper—chopped
2 onions—chopped
2 stalks celery—chopped
4 cloves garlic—minced
4 cups chicken broth
1-2 tsp salt
2 tsp Worcestershire sauce
1/4 tsp thyme
Add, cover, and cook over lowest heat 25 minutes:
2 cups raw rice
1/2 cup green onions—chopped
1/2-1 tsp Tabasco
1/2 lb. fresh shelled shrimp

Heat olive oil in a large pot and add in the dusted chicken breasts. Brown for about 8-10 minutes. During this time you can do various tasks like learn to underwater basket weave or read the complete works of Anne Coulter, she’s a peach. Add in the sausage and cook for about 2 more minutes.

Then add in the green pepper, onions, celery and garlic and continue cooking for 5 more minutes. At this point the magic happens. Toss in the chicken broth, (if you use bouillon, add no salt) salt, Worcestershire sauce, and thyme. This is where the Jambalaya really starts to Jam. Let that whole thing simmer once again for about 10 minutes. I through the lid on (always use protection) so it heats up more quickly.

At long last you’ve got to a good looking dish. We just have to finish her off an be patient. That’s what she said? Anyhow, add in the rice, green onions, and Tabasco (or whatever your favorite hot sauce might be). Now, lower the heat and let that puppy simmer with the lid on for about 25 minutes.

At this point the rice should almost be done. Remove cover, add shrimp, fluff rice (not that kind of fluff, naughty reader), and cook for 5 minutes longer. The shrimp should be pink. If it isn’t cook a little longer. If you’re colorblind like me, eat one of the shrimp. If you don’t die, it’s done!

Enjoy you bastards! They did…

 

 

 

One thought on “Mama’s Jambalaya, Laissez les bons temps rouler!

Leave a Reply

Your email address will not be published. Required fields are marked *