Jambalaya

Country Western singer, Hank Williams, was not a favorite of mine in the early 50’s. But what 6 year old wouldn’t love his “Jambalaya a Crawfish Pie and a File Gumbo!!” Yep, that’s what has inspired this so many years later.

When in New Orleans in the late 90’s I tried this dish at a local restaurant. I was really surprised at the Ketchup like flavor. Nope, this one has no resemblance. Enjoy this easy flavorful dish with spicy Cajun-style Andouille sausage, and chicken.

Recipe

2 Tablespoons of olive oil-divided (or other cooking oil)
12 Ounces andouille sausage-cut into bitesize slices (Mexican chorizo in a pinch)
1 Rotisserie (preferably spicy or garlic) chicken-skin and bones removed, meat pulled into bite size pieces (Using about 2 cups of the chicken)
1 Yellow onion-diced
2 Cloves garlic-minced
1 Green bell pepper-diced
28 Ounces crushed sweet tomatoes, such as, Roma’s
32+ Ounces chicken broth-low salt
2 to 2 1/2 Cups cooked white rice-cook according to package directions except substitute chicken broth for water
1 Tablespoon Cajun seasoning
1 Teaspoon file powder
1/2 Heaping teaspoon red pepper flakes
1/2 Teaspoon ground pepper
1/2 Teaspoon Tabasco Sauce
2 Teaspoons Worcestershire Sauce
Salt to taste, begin with 1/2 teaspoon

Cook the sausage slices in 1T of oil over moderate heat in a Dutch oven until slightly browned. Drain and set aside.

In the same pan with the drippings from the sausage add the remaining oil. Sauté the onion and bell pepper until limp. Add the garlic for the last minute or so. Avoid browning the garlic.

Add the tomatoes and 1 1/2 cups of the broth to the sauté mixture and bring to a simmer.

In the meantime, cook the rice in a separate pot using chicken broth instead of water. Set aside when done.

Add the spices and sauces to the simmering mixture.

Stir in the sausage and chicken-about 2+ cups chicken into the mixture.

Stir in cooked rice and bring all to a low simmer.

Taste for salt need. Add additional broth (water in a pinch) if too thick. If not stew-like thickness cook until liquid evaporates to appropriate thickness.