Well it's getting that time of year, where we are hitting Fat Tuesday. And I make more New Orleans, Cajun style dishes around this time. Every so often I make this dish for my family because they
plead for it...it's a total comfort dish all the way.
Some years ago, my mom was given this recipe from my uncle and his version of it is more from scratch (boiling the chicken, making broth, de-boning the bird, etc.) then my version....only because
I took out some of the work, once when I was in a hurry. And quickening it up for my busy lifestyle with a hubby and 4 kids. I had never had a real Jambalaya until a I married my ex husband Mark. I had no idea that the Jambalaya that I'd been eating wasn't
traditional at all. Mark's family is Cajun-French and his parents were from Louisiana...best thing my ex-mother in law taught me was some Cajun cooking. I have a few recipes up my sleeve but this non-traditional version is one that my kids love me to make
a double batch of. It's soo simple and it's great on those days that are cold and muggy. We get quite a few of those cold and muggy days here in Oregon.
SO here's my version of our beloved Jambalaya
2 tbsp vegetable oil
4 skinless, boneless (about 1 1/2lb) chicken breast, cubed
1/4 cup butter
1 onion, finely chopped
1/2 cup minced green onions, w/tops
1 bunch fresh parsley, minced
1 1/2 tsp chopped garlic
1 (1-lb) package smoked sausage, quarter lengthwise & sliced
5 cups chicken broth
2 cups uncooked rice
Rinse chicken, and pat dry, cube chicken breast meat into 1-inch pieces
Quarter sausage and then slice to make half moon pieces
Heat the vegetable oil in a large pot over medium-high heat. Add cubed chicken
Cook the chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes. Remove from pot and set aside. And drain excess liquid off. Clean pot out for the
Melt the butter in the large pot. Cook the onion, green onions, and parsley in the butter until the onions begin to soften, 4 to 7 minutes.
Stir in the garlic and cook until brown, 3 to 4 minutes.
Add the chicken broth, cooked chicken, sausage, and rice.
Stir & bring to a boil for 2 minutes and then reduce heat to medium-low.
Cover and simmer for 1 hour. Do NOT remove cover or stir while simmering.
Serve hot. See how this looks...to us, comfort! Enjoy!
You can find this recipe on Allrecipes.com