The day is finally here! The day where I am finally able to sit down and write together my jambalaya I whipped up in honor of the LSU Tigers win over Florida this past weekend!
First any good jambalaya starts with your onion, celery, bell & jalapeño pepper, and of course heart healthy garlic! I threw these in the pan to sauté with a little extra virgin olive oil. When the onion, celery, peppers, and garlic were softened and my mouth was watering I added my Cajun Hollar Brand Cajun Style Andouille sausage (Mmmm) and chicken!! This is where you can add some of your Cajun Seasoning. I used 2 gringos Chupacabra Cajun blend seasoning. I think it was the secret behind the approval of Mr. Eats Well.
Get those onions, bell peppers, jalapeno pepper, and celery into that pot!
This allowed me to watch the chicken and make sure it was cooked. I may have a little bigger fear cooking meat and making sure it is cooked thoroughly. Cooking meat is still very new to me as I grew up a vegetarian so cooking meat for others is always a new experience.
Next came the canned diced tomatoes, chicken broth (or vegetable broth), and rice. Covered on low-medium it was time for that rice to soak up all the flavors and juices.
Be sure to stir and scrape the bottom of the pan to make sure no rice gets left behind. About 20 minutes later I tossed the peels and deveined shrimp in. Let it all cook for about 5-10 minutes more.
Jambalaya is a custom consumed at almost every LSU tailgate site. From chicken to alligator the proteins in this jambalaya is endless! You can add more heat, you can take out all the heat but be sure you enjoy it surround by friends and family!
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Please feel free to leave a comment below and let me know if you’re going to try this or share your photos from the kitchen on Instagram or twitter! Be sure to tag me as well! @dreaeatswell
Until next time Dewies!
LSU TIGER Jambalaya
1 pound chicken breast, cubed
1 TBSP Extra Virgin olive oil
1 Bell Pepper (you can certainly use any color and as many as you’d like!)
1/2 white onion
1/2 c celery stalks
1 seeded jalapeno
1 pound Andouille sausage
1 pound deveined and peeled shrimp
2 cups Chicken Stock
14.5 oz Diced tomatoes
1 cup whole grain rice uncooked
1-3 sprigs of fresh thyme
1 tsp Cajun Seasoning
Saute the onions, celery, bell pepper, and jalapeno until soft in TBSP olive oil. Then add the tomoatoes, chicken stock, cubed chicken breast,sausage, thyme, and cajun seasoning. Cook for just 2 minutes, then add the rice. Bring to a boil with cover on. Then allow to simmer for 15-20 minutes allowing the rice to absorb the stock with the cover off. Last five minutes add the shrimp and allow to cook until a beautiful pink!
you are ready to serve. Top with some avocado, or cheese of your choice 😉