Jun 6, 2011
Keeping in theme with my previous recipes, here is a “healthy” take on another local favorite: Jambalaya. If you’re feeling super-healthy, you could use white meat but you’d have to be very careful with your heat so as not to overcook it and dry it out. For those who prefer it non-healthy and classic, just use good ol’ Andouille, white rice, and a reduced amount of stock. Also the beauty of jambalaya is you can use almost any protein (except beef!) such as duck, oyster, venison, whatever’s in your fridge. Enjoy.
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- 8 ounces cooked crawfish meat or raw shrimp (peeled, de-veined), chopped
- 8 ounces chicken thigh meat, de-boned, skin removed, and chopped
- 8 ounces Turkey kielbasa sausage, sliced
- 4 tablespoons olive oil
- 2 cups Cajun trinity
- 5 tablespoons garlic, chopped
- 6 bay leaves
- 2 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1¾ cups brown rice
- 4 cups chicken and/or shrimp stock (homemade or reduced-sodium)
- 1 cup chopped onion
- ½ cup chopped green bell peppe
- ½ cup chopped celery
Season chicken generously with paprika, cayenne, oregano, thyme, salt, and black pepper, reducing/adding cayenne for desired spiciness and adding/reducing paprika accordingly. In a large pot, heat the oil. Brown the sausage, remove it, and put it in a bowl. Brown the chicken, and place in the bowl with the sausage. Cook the trinity mix until the vegetables soften. It’s okay if they get a little color—The brown bits from the meat and the vegetables will give the jambalaya its rich brown color. Add the garlic, bay leaves, Worcestershire, and hot sauce. Add the sausage back in. Pour in the broth, and stir in the brown rice. Bring to a boil, reduce to a simmer, and cover with a tight lid. After about 45 minutes, or when the rice has cooked, remove the pot from the heat with the lid still on, and let sit for five minutes. Uncover the pot, and stir in the crawfish or shrimp. To cook the shrimp (or if the rice is too wet for your liking), put the pot back on the burner on low heat and stir gently until ready. Serve, garnishing with finely chopped green onion or parsley if desired.
Note: This recipe is for a drier “Brown” or “Cajun” jambalaya. For a wetter “Red” or “Creole” Jambalaya, add half a 14.5oz can of chopped tomatoes.