Non-Traditional Jambalaya &Amp;Quot;Non-Balaya&Amp;Quot; - The 7up Experience Blog at Allrecipes.com - 297279

The 7up Experience

Non-Traditional Jambalaya "Non-Balaya" 
 
Feb. 12, 2013 1:18 pm 
Updated: Feb. 13, 2013 2:56 pm


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
"Non-Balaya"
Ingredients:
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 next steps.
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
 
Comments
Feb. 12, 2013 6:14 pm
That looks delicious! Thanks for sharing =) I really like your picture directions too!
 
Feb. 13, 2013 9:34 am
That does look good! Nice photos!
 
Feb. 13, 2013 2:56 pm
Pictures are lovely,thanks for sharing.
 
 
 
Click to Change your Profile Picture
mis7up

Home Town
Burkburnett, Texas, USA
Living In
Cave Junction, Oregon, USA

Member Since
Apr. 2007

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy

Hobbies
Sewing, Needlepoint, Camping, Walking, Fishing, Photography, Reading Books, Music

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

About Me
I'm an active mom of 4 and married the love of my life. I'm a full~time certified care giver, part~time food blogger @ http://the7upexperience.com , avid & obsessed novice photographer. I love allrecipes and pretty much an addict. I'm also a new member to Banana Belt Photography Club that's local to my community, and an Allrecipes Allstar Brand Ambassador. And have stamped allrecipes on me for life. The site has opened up my eyes to so much more then just recipes. I'm proud to be a member of this site and my love, passion & learning other recipes from other valued members has really broaden my horizens.
My favorite things to cook
Asian, Mexican, Multi-cultured foods, Low-fat, Low-sugar, Stews, casseroles, slow cooker meals and baking......Everything!!
My favorite family cooking traditions
Funny but true: Cooking traditions men sit in the recliner and women in the kitchen...lol My family is always in the kitchen. My sister and her family, my parents and my family celebrate Christmas in January. Due to distance and work related jobs. Every year we plan what we are having ahead of time. Our tradition is usually food we've had abroad growing up overseas. Normally with Asia influences. It's always a special treat when we normally don't make the dishes often throughout the year.
My cooking triumphs
Unknown to me when I came up with a chicken and dumpling recipe of my own, my father was floored & delighted and told me it tasted just like his mother's.......My mom dropped her jaw because it was better then her's. It's a staple with my husband and kids.
My cooking tragedies
I had found a recipe for a Pretzel Pie(like Pecan Pie), thought it looked good and I didn't follow the recipe when it said unsalted pretzels. I just grabbed the normal stuff with the salt on it, made the pie, and my dad and husband were painting with thrist. And making weird pickle sour expressions, when I realized the pie was over salted. Oopppss! I never made it again.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States