Saturday, March 31, 2018

One last Jam - weekend recipe

I was sorting recipes and found this great version of jambalaya that they serve at the House of Blues here in Chicago.  I thought what a perfect way to bring our month of Jambalaya to an end with something that originates here where I live instead of the usual places the recipe originates.

And this version is fast too!

Jambalaya ala House of Blues

Recipe courtesy of Chef Robert Childers
House of Blues. Chicago, Illinois

3 tablespoons vegetable oil
2 boneless, skinless chicken breasts, cut into 1--inch cubes 
2 boneless, skinless chicken thighs, cut into 1-inch cubes 1 cup chopped onion
1 cup chopped green bell pepper
1 rib celery, chopped
1 clove garlic, minced
1/4 cup chopped parsley
8 ounces Andouille or Kielbasa sausage, sliced
1 teaspoon Cajun spice
1/2 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
1 1 /2 cups converted rice
2 cups chicken stock
1 cup tomato sauce
1/2 pound small raw shrimp, peeled, cleaned and deveined 
Chopped parsley for garnish

In a large heavy dutch oven over medium-high heat, heat the oil and brown the chicken breasts and thighs for 5 minutes. Add the onion, bell pepper, celery, garlic, and parsley and cook for 5 minutes longer. Add the sausage, Cajun spice, thyme, cayenne, bay leaf, and season to taste with salt and pepper. Cook for 1 minute. Stir in the rice, chicken stock, and tomato sauce, and bring to a boil.
Reduce the heat to medium-low, cover and cook for 30 to 35 minutes. Gently nestle the shrimp into the rice 5 minutes before the jambalaya is finished.

When ready to serve, fluff the rice with a fork. Garnish each serving with chopped parsley.

To find any recipe featured this month - use the search box and type: JambMar
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

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