Recipe Swap: Jambalaya

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On Friday April 26th, I was sitting on the Sanibel Island beach with Tom, my aunt and my cousin. We were discussing what to do for dinner for the remaining days we would be in Florida. I said that I could cook one night and my aunt said that'd be great. So we started discussing what I could possibly make.

My cousin said something with chicken would be good. My aunt said she wouldn't mind some shrimp. And then the ding of an email notification on my phone went off. It was my email from Sarah providing me with my assigned blog for our next recipe swap. The category: seafood. The recipe: jambalaya...made with chicken and shrimp.

I would call that divine intervention of the food variety. I mean really, how perfect of timing and ingredients was that? We decided I would make the jambalaya the next evening.



Jambalaya 
Source: So Tasty, So Yummy
Servings: 8-10
Printer Friendly

Ingredients:
Chicken Marinade:
  • 1 lb. chicken tenders, cut into bite sized pieces
  • 1 tsp. cajun seasoning 
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/4 cup olive oil 
Jambalaya:
    • 1/2 lb. Italian sausage
    • 3 celery stalks, diced
    • 1 green pepper, diced
    • 1 small onion, diced
    • 1 tsp. cajun seasoning 
    • 1/2 tsp. garlic powder
    • 1/2 tsp. dried thyme
    • 1/4 tsp. cayenne pepper
    • 14.5 oz. can diced tomatoes
    • 3 oz. tomato paste
    • 1 cup chicken stock 
    • 1/2 cup white wine
    • 1 lb. shrimp, peeled and de-veined
    • parsley, for garnish
    • Old Bay, for extra seasoning 
    • 2 cups white rice, cooked
Directions:
1. Place the chicken and marinade ingredients in a ziplock bag. Toss well to coat, then place in the fridge for at least 1 hour.
2. Preheat the oven to 450. Line a baking sheet with foil and spray with non-stick spray.
3. Place the chicken on the prepared baking sheet and bake for 8-10 minutes or until cooked through. Set aside.
4. Heat a large skillet over medium high heat. Add the sausage and cook, breaking up into small pieces as the sausage browns.
5. Add the celery, green pepper, onion, Cajun seasoning, garlic powder, thyme and cayenne pepper to the skillet and cook for 5 minutes, stirring frequently.
6. Add the diced tomatoes, chicken stock and wine to the skillet. Bring to a rolling boil, cover and let boil for 8-10 minutes or until all vegetables are soft and the liquid has mostly reduced.
7. Transfer the cooked chicken and the shrimp to the skillet. Cook for 1-2 minutes or until shrimp are pink and chicken is heated through.
8. Serve jambalaya over white rice and garnish with chopped parsley. Season with Old Bay if desired.



I made jambalaya not that long ago and I wasn't all that impressed with the flavors. I could not believe how delicious this recipe was. The flavors melded together so much better than the previous recipe I tried. Everyone stuffed themselves with at least 2 servings and then just longingly looked between the bowl of jambalaya and down at their stomachs, apparently hoping to find some more room in there.

Just further proof that Marylanders make good food. :)

Aside from the seasoning amounts, I followed the recipe almost exactly and I couldn't pass up serving this with fat bread like she did as well. Check back Monday to see that recipe.





2 comments:

  1. I love, love, love jambalaya, but I have not tried to make it myself. This looks like the perfect starter recipe! I hope you had a great time on Sanibel Island!

    ReplyDelete
  2. So glad you enjoyed it...fat bread is the best!

    ReplyDelete

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