A Bit of Creole

  I love a little something spicy now and then and Cajun/Creole is where I turned tonight. Jambalaya is a Louisiana Creole dish originally of Spanish and French influence. There are two varieties: Creole Jambalaya gets it's origins from the French Quarter of New Orleans. It contains tomatoes; whereas the Cajun variety does not. Cajun Jambalaya hails from Louisiana's more rural, swamp country where crawfish, shrimp and wild game were plentiful. This Jambalaya gets it's dark color by the browning of the meat for color. Legend has it that Jambalaya was typically made at the end of the week, so families could use up all their leftover meat and vegetables. A Cajun type stew was born. Here's my take on this Louisiana hot dish. I've paired it up with a cornbread casserole. The spicy/salty with a sweetish side is so delish!

Bon Appetite, Friends!

Creole Jambalaya

Ingredients:

1- medium onion, chopped

1- green bell pepper, chopped

1- jalapeno, diced

1- stalk celery, chopped

1- cup chicken broth

1- 28oz. can diced tomatoes

1- bay leaf

2- tsp. dried oregano

2- tsp. Cajun/Creole seasoning
1- tsp. hot sauce
1/2-1 lb. peeled and deveined shrimp
2- boneless, skinless chicken breasts, cut into cubes
1/2 lb. andouille sausage, diced (or other smoked linked sausage)
4 -cups cooked rice

Directions:

In a large skillet or kettle, over high heat, quickly brown chicken and sausage. Remove from pan and set aside. Add to pan onion, peppers and celery and saute till softened. Add broth, tomatoes, all spices and reserved chicken and sausage. Cover and simmer on low heat for at least an hour. Add shrimp and cook till pink, about 4-5 minutes. Remove bay leaf. Serve over rice.

(Note: In authentic Jambalaya you cook the raw rice in the vegie/ meat mixture during the last 20 minutes. My family thinks the rice gets too soggy this way so I just serve them separately.)

(Another Note: You can make this in the crockpot as well. Just brown meat and vegies then throw everything but shrimp and rice into crock. Cook on Low for 6-7 hours or High for 3. Stir in shrimp during last 5 minutes.)