Pete's Submitted Recipes«
Page 24 of 175 »
2 tablespoons extra virgin olive oil
1 lb. boneless skinless chicken breasts or thighs; may use turkey or duck, cut into bite-sized pieces
8 ounces andouille sausage or other smoked sausage, cut into 1/4-inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 teaspoon dried thyme or 1 tablespoon fresh
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1 teaspoon Cajun spice (such as Tony Chacheres or Emeril’s Essence)
Salt and black pepper or substitute
2 ounces dry white wine (optional)
1-1/2 cups uncooked long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
4-8 ounces shrimp, shelled and prepped
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
1. Preheat oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken pieces in the olive oil; add the andouille, onion, celery, bell pepper, thyme, oregano, paprika, Cajun spice, salt, and pepper to the pan, cooking and stirring for about 5 minutes until onions are tender; add wine to pan and stir until it evaporates.
3. Add rice, tomatoes with juice, and broth; bring to a boil.
4. Place mixture in a baking dish or oven-proof casserole (I used a lasagna pan); cover (can use foil) and bake at 350 degrees F. for 45 minutes or until rice and chicken are done and tender.
5. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink (if the shrimp are already pink/precooked, the extra cooking is unnecessary – just stir them in).
Kitchen tip: If rice is a bit wet, drape a clean dish towel over the casserole dish and let it sit for about 10 minutes. The towel will absorb some of the steam, and when you come back and fluff it with a fork, you may find it to be more fluffy and palatable. I do this every time with rice. If you cook rice in a saucepan, just take the pan away from the heat source and put a folded clean towel on top between the lid and the pan. I promise you will like your rice much better!
I like serving this casserole with a splash of Tabasco or other Louisiana hot sauce – everyone has their favorite brand.
Submitted by: Pete on March 4, 2014, 6:52 pm
Share this recipe:
Share Cajun Jambalya on Facebook() Share Cajun Jambalya on Google