Well, I finally got around to making the Jambalaya I've talked about. The recipe I had called for File Powder but I got tired of looking for it and was told I didn't really need it, so here goes.
Instead of listing the ingredients like I usually do I'll mention them as I go.
First I browned 10oz. of my Andouille, sprinkling a little Tony Chachere's on it using Canola oil instead of Peanut oil like the recipe called for.
Removed and did 1# chicken the same way with another sprinkle of Tony's.
After removing that I added about 1 1/2 cups each of chopped onion, celery, bell pepper and 3cloves garlic, also with a little Tony's.
Once that was tender I added a 15oz can of crushed tomatoes, 1/2 tsp red pepper flakes, 1/2 tsp ground black pepper, 1/2 tsp hot sauce, 2 tsp Worcestershire sauce and 1/2tsp ground Thyme.
Then added the meat and after stirring that added 1 1/4 c white rice and 2 1/2 c chicken broth.
Brought to a boil, reduced heat and let simmer for about a half hour, stirring every so often.
And done:
Of course I had to do a taste test (or 2 or 3) and was very happy with it!
Made a pan of sweet cornbread to go with it and added a little corn in the bread.
And dinner.
I put a little too much on the plate but I wound up eating it all!
I don't know how "Authentic" this is but I like it. Next time I'll use more sausage and less chicken and maybe more Garlic.....
Thanks for looking and keep trying new things!
Dan
Instead of listing the ingredients like I usually do I'll mention them as I go.
First I browned 10oz. of my Andouille, sprinkling a little Tony Chachere's on it using Canola oil instead of Peanut oil like the recipe called for.
Removed and did 1# chicken the same way with another sprinkle of Tony's.
After removing that I added about 1 1/2 cups each of chopped onion, celery, bell pepper and 3cloves garlic, also with a little Tony's.
Once that was tender I added a 15oz can of crushed tomatoes, 1/2 tsp red pepper flakes, 1/2 tsp ground black pepper, 1/2 tsp hot sauce, 2 tsp Worcestershire sauce and 1/2tsp ground Thyme.
Then added the meat and after stirring that added 1 1/4 c white rice and 2 1/2 c chicken broth.
Brought to a boil, reduced heat and let simmer for about a half hour, stirring every so often.
And done:
Of course I had to do a taste test (or 2 or 3) and was very happy with it!
Made a pan of sweet cornbread to go with it and added a little corn in the bread.
And dinner.
I put a little too much on the plate but I wound up eating it all!
I don't know how "Authentic" this is but I like it. Next time I'll use more sausage and less chicken and maybe more Garlic.....
Thanks for looking and keep trying new things!
Dan
