Jambalaya

Jambalaya




Laissez les bon temp rouler, Cookies! It’s carnival season in Louisiana and we’re excited! Mardi Gras is one week away! It’s one of the best times to be here in the Boot state! So much culture, lively spirits, love, and AMAZING FOOD! Which brings us to today’s recipe…Jambalaya!

I wish I could have each of you in my kitchen to smells this stuff! It’s heavenly! Chicken, sausage, the Holy Trinity, rice, shrimp…omg! It’s goodness! And pretty easy to make!

The key to cooking the rice perfectly is to not open that lid! The steam is what cooks the rice. It can definitely stand on its own, but add a salad and/or some white beans, and honey, you’ve got a meal! Don’t forget the king cake!!

Love,

B.Coop




1-2 lbs chicken thighs (bone in)

1 lb sausage (sliced )

1 lb shrimp

1 green bell pepper

1 onion

2 stalks of celery

2 T garlic

1 T tomato paste

1 1/2 cup parboiled rice

3 cups chicken stock

cajun spices

Season chicken well Add it to a pot (preferably a dutch oven) all with half of the chopped veggies Pour in enough water to cover the chicken and bring to a boil Low heat and simmer until chicken is cooked Remove chicken and coarsely shred Reserve stock In the same pot, brown the sausage Add in the remaining veggies, except garlic, and saute for 5 mins Now, stir in the garlic Add the tomato paste and stir Add the chicken and chicken stock Bring to a boil Stir in the rice Turn the heat to LOW and cover. Do NOT uncover until after 20-25 mins. NO peeking! Taste and adjust seasoning if needed Add in shrimp Stir gently and turn off heat. The residual heat with cook the shrimp Once shrimp are pink allow the jambalaya to stand for 5 mins before serving Enjoy!

 

 

 

 

 

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