Jambalaya ala Fribble
Posted: July 23, 2002 12:53 pm
Jambalaya
If you want it really hot, replace Tabasco with Habanero sauce (I recomend it! ! ! ) it makes it Mo Betta!
Makes 4-6 portions
2 Chicken Breasts
16 oz Smoked Sausage
2 Tbs olive oil or vegetable oil
1 medium onion, diced
2 stalks celery, diced
1-2 heaping Tbs of chopped garlic
1 bell pepper diced
1 28 oz can of diced, peeled tomatoes
1 Tbs Tabasco® sauce
1 tsp Worcestershire sauce
1 tsp filé Gumbo powder (Zatarain's makes some and you might find it in supermarket)
1 Tbs Cajun spice blend.
1. Heat a large, heavy dry pan over high heat.
2. Slice sausage into bite sized pieces (in half then in 1/4 inch slices), and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step.
3. Cut chicken into half-inch cubes and brown in the remaining oil.
4. Return sausage to pan and add onion, celery, garlic and peppers. Sauté until vegetables are cooked through.
5. Add liquid ingredients, including tomatoes and their juice. Stir to combine.
6. Add filé gumbo powder and Cajun spice and simmer over low heat for at least one hour.
7. Season to taste with Tabasco®. Serve over cooked rice.
If you want it really hot, replace Tabasco with Habanero sauce (I recomend it! ! ! ) it makes it Mo Betta!
Makes 4-6 portions
2 Chicken Breasts
16 oz Smoked Sausage
2 Tbs olive oil or vegetable oil
1 medium onion, diced
2 stalks celery, diced
1-2 heaping Tbs of chopped garlic
1 bell pepper diced
1 28 oz can of diced, peeled tomatoes
1 Tbs Tabasco® sauce
1 tsp Worcestershire sauce
1 tsp filé Gumbo powder (Zatarain's makes some and you might find it in supermarket)
1 Tbs Cajun spice blend.
1. Heat a large, heavy dry pan over high heat.
2. Slice sausage into bite sized pieces (in half then in 1/4 inch slices), and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step.
3. Cut chicken into half-inch cubes and brown in the remaining oil.
4. Return sausage to pan and add onion, celery, garlic and peppers. Sauté until vegetables are cooked through.
5. Add liquid ingredients, including tomatoes and their juice. Stir to combine.
6. Add filé gumbo powder and Cajun spice and simmer over low heat for at least one hour.
7. Season to taste with Tabasco®. Serve over cooked rice.
Anyway, good recipe Fribble. Not sure I want to even know about the puke comment from SA.
but you might even convince people you can actually cook and then you won't have a problem!