My Easy Cajun Jambalaya
Jun. 18th, 2007 06:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ayoubLots of things can be substituted in this recipe...
INGREDIENTS:
1 teaspoon olive oil
1 boneless skinless chicken breasts, cut into bite-size pieces
1/4 pound smoked beef sausage, diced (Could use shrimp instead)
1/2 onion, diced
1/2 cup mixed diced vegetables (Could use just green and red bell pepper instead)
1/4 cup diced Pak Choi bulbs (Could use celery instead)
1 tablespoon chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika (If you really like it hot, drop the Paprika and just use double cayenne)
salt and ground black pepper to taste
1 cup uncooked white rice
2 cups chicken stock
1/4 teaspoon Basil (Could use bay leaves instead)
1/4 teaspoon Sage (See above)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
DIRECTIONS:
Mix the chicken, basil sage, ginger, cayenne, and paprika, and leave for five minutes. Heat oil and onions in a large pot over medium high heat, then sauté chicken and sausage until lightly browned.
Stir in vegetables and Pak Choi bulb.
Mix stock with Worcestershire sauce and hot pepper sauce.
Add rice, then stir in the stock mix.
Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender
Garnish with chopped Pak Choi leaves, if you want.
INGREDIENTS:
1 teaspoon olive oil
1 boneless skinless chicken breasts, cut into bite-size pieces
1/4 pound smoked beef sausage, diced (Could use shrimp instead)
1/2 onion, diced
1/2 cup mixed diced vegetables (Could use just green and red bell pepper instead)
1/4 cup diced Pak Choi bulbs (Could use celery instead)
1 tablespoon chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika (If you really like it hot, drop the Paprika and just use double cayenne)
salt and ground black pepper to taste
1 cup uncooked white rice
2 cups chicken stock
1/4 teaspoon Basil (Could use bay leaves instead)
1/4 teaspoon Sage (See above)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
DIRECTIONS:
Mix the chicken, basil sage, ginger, cayenne, and paprika, and leave for five minutes. Heat oil and onions in a large pot over medium high heat, then sauté chicken and sausage until lightly browned.
Stir in vegetables and Pak Choi bulb.
Mix stock with Worcestershire sauce and hot pepper sauce.
Add rice, then stir in the stock mix.
Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender
Garnish with chopped Pak Choi leaves, if you want.
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Easy Cajun Jambalaya Recipe as above. Presentation wise, I wilted the Pak Choi leaves to half line the lip of the bowl. |