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Monthly Archives: September 2014

I have been wanting to do something different from our daily routine for dinner, and I’ve been craving spicy and shrimp. So what better than jambalaya!

I couldn’t find one perfect easy recipe, so I just took bits and pieces from several with a few additions of my own – the results are fantastic!

Behold:

Easy Jambalaya!

Or as my family calls it; Jambi.

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Ingredients:

Olive oil
1-2 cups cooked chicken breast, chopped into bite sized pieces
8 oz kielbasa, cut into 1/4 inch slices, then halved
1 onion, diced
1 green bell pepper, diced
3 celery stalks, diced
2 tablespoons minced garlic
Cajun seasoning
Salt and pepper
2 cups uncooked white rice
2 14 oz cans chicken broth
1 can original Rotel
1/2 lb cooked shrimp, tails off
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce

In this recipe you could absolutely use 1-2 uncooked, cut chicken breasts and just cook them first. I, however, had left overs from this week making Engagement Chicken from one of my favorite cookbooks!

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Truly, give this one a go – both the book and the recipe. Easy, DELICIOUS chicken proven time and time again to impress your guests – or your significant other, or yourself… Whoever.

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If you choose to use raw chicken, cook it before the kielbasa. If cooked, follow the directions as follows:

Heat oil in a large pot over medium heat. Sauté kielbasa until it begins to brown.

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Add chicken and sauté a few minutes more until meat is browned.

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Add peppers and onions, sauté 2 minutes until they begin to soften.

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Add celery and garlic, sauté a few minutes more until onions begin to become translucent.

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Add and stir in seasonings to taste. I recommend at least 1-2 teaspoons of Cajun seasoning, but err on the side of caution since you can always add later.

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Add rice.

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Add chicken broth.

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Add my own little secret ingredient, the entire Rotel can, juices and all.

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Stir together and bring to a boil.

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Add shrimp to the top of the mixture.

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Reduce heat to medium low and cover. Cook 20-30 minutes, or until rice is tender.

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Remove from heat and stir in Worcestershire and hot sauce. Leave the lid on to keep the moisture in, but now is the perfect time to taste and add more seasonings as needed.

Enjoy!

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