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Mardi Gras has come and gone but I see no reason why we should ever stop celebrating Cajun food!
I’ve never made it to the Louisiana swamp lands(!) but I must have some Cajun in my blood because I love the food almost as much as I love Mexican food and I like it hot.
I don’t know much about marsh, gators or Province’s though so maybe I’m not as Cajun as I’ve led on.
I tried to write this post in Cajun slang but it was too hard to read.
True Cajun food is like an art form and I’m not sure I have the most authentic recipes but I have Jambalaya that you will want to make on a weeknight or to feed a crowd. I served mine with Garlic Cheese Biscuits.
This jambalaya is a one pot recipe! Who can resist that?
Start off by heating olive oil in a large pan or dutch oven and saute onion, celery and bell pepper
Add andouille or smoked sausage
Saute with the vegetables until they are soft
Season with old bay and tomatoes
Add uncooked rice and chicken
Then you just simmer, cover and stir
The canned tomatoes and green chilies give it a zing
Next time I think I am going to do shrimp instead of chicken but that is just my preference. You can try whatever you like!
2 tablespoons olive oil
salt and freshly ground pepper
3 celery stalks, finely diced
1 medium onion, finely diced
1 green bell pepper, stemmed, seeded, and finely diced
1 pound andouille or smoked sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups low sodium chicken broth
3/4 teaspoon Old Bay seasoning
1 (14 ounce) can crushed tomatoes with juice
1 (10 ounce) can rotel (i used hot but you could use mild or regular)
1 cup long-grain rice
instructions and directions:
Heat oil in a large pot of dutch oven. Add vegetables to pot and cook, stirring often, 5-10 minutes.
Add sausage and cook 5-6 minutes or until vegetables have softened. Add garlic and cook 1 minute more.
Stir in chicken broth, Old Bay, tomatoes, rotel and 1/2 cup water; bring to a boil. Add rice and chicken.
Reduce heat and simmer 10 minutes. Cover with a lid and remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 25 to 30 minutes. Season with salt and pepper.