Cause tonight I'm a gonna see my machez a mio,
Pick guitar, fill fruit jar, and be gay-o,
Son of gun we're gonna have big fun on the bayou!
Yes, it's JAMBALAYA for dinner tonight and who can resist saying that word without breaking out into song?
Here's my version of "Heaven in a bowl." The ingredient list is long, but don't let that scare you...the meal is simple and can even be done in a crockpot if you prefer. Just brown the meat first, (it adds a ton of flavor!)and cook shrimp briefly in a saute pan, and toss them in at the end just before serving.
I like to do mine in my favorite Le Creuset dish- if you don't have one of these yet, it is a MUST for serious cooks! They are expensive (made in France) but I guarantee will be your favorite cooking vessel.
HANK WILLIAMS JAMBALAYA
2 links spicy sausage(chorizo or andouille)
2 large boneless/skinless chicken breasts or 6 thighs
1 pound peeled & deveined large shrimp
3 tbsp. olive oil
1/2 c. chopped onion
1/2 c. chopped green pepper 1/2 c. chopped red pepper
1/4 c. chopped celery
5 garlic cloves(trust me)
1 1/2 c. chopped ripe tomatoes(canned if preferred)
4 c. chicken stock
1 1/2 c. long grain rice
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 tsp. thyme
2 tsp. oregano
1 tsp. onion powder
2 bay leaves
1 tsp. cayenne or cajun seasoning
1 tsp. worcestershire sauce
1/2 c. chopped green onions
1/2 c. chopped parsley
* Brown meat in olive oil. Add onion, peppers, celery and cook briefly to soften adding garlic last, so as not to brown it (results in a bitter taste) Add tomatoes, stock, rice and all seasonings and simmer, covered until rice is cooked. (or bake in oven at 350 degrees for 1 hour/ or place in crockpot for several hours)
Just before serving, saute shrimp seperately, and toss all together with green onions and fresh parsley.