What sort of madman makes Jambalaya for St. Patrick's Day? :crazy: Perhaps the inspiration came from the guy ahead of me yesterday in the Market Basket checkout buying 12 bags of frozen okra, I don't know. I did pick up a corned beef brisket, carrots and cabbage but somehow Jambalaya won out. I'll save the brisket for another day, probably turning it into pastrami.
Purists: this is not authentic. Let's get that out of the way. I've never made Jambalaya before so here goes. Fact: I've never even eaten Jambalaya but some of the fun in cooking is trying new things. I'm always up for a challenge. :wink:
Ingredients: Chicken thighs, Kielbasa (I know, it's not Andouille), red bell pepper (not green), onion, celery, garlic, fire roasted tomatoes, rice. I made up my own Creole seasoning. Shrimp are still in the freezer -
Browning the thighs. I'm not sure why the seasoning clumped up like that after a number of turns, but it didn't really matter -
Trinity goes in -
Tomatoes and Sausage follow -
Rice, chicken stock and the chicken go back in. Covered to simmer for 20-25 minutes. When the rice was near done I added the Shrimp -
I should have removed the chicken from the bones, but this isn't being served to guests. This plated shot will suffice -
In a word: Yummy! Pretty good for a first attempt. It needed a bit more heat which Frank's Red Hot took care of. But it was certainly delicious.
Next time maybe I should think about adding Okra (I wasn't getting out of line to get some). And I'd definitely use boneless skinless thighs and perhaps a bit more Cayenne.
There you have it. Somewhat of an odd dinner for St. Patrick's Day but who said I was a traditionalist? :becky:
Thanks for following along on my rookie attempt at Jambalaya!
Regards,
-lunchman
Purists: this is not authentic. Let's get that out of the way. I've never made Jambalaya before so here goes. Fact: I've never even eaten Jambalaya but some of the fun in cooking is trying new things. I'm always up for a challenge. :wink:
Ingredients: Chicken thighs, Kielbasa (I know, it's not Andouille), red bell pepper (not green), onion, celery, garlic, fire roasted tomatoes, rice. I made up my own Creole seasoning. Shrimp are still in the freezer -
Browning the thighs. I'm not sure why the seasoning clumped up like that after a number of turns, but it didn't really matter -
Trinity goes in -
Tomatoes and Sausage follow -
Rice, chicken stock and the chicken go back in. Covered to simmer for 20-25 minutes. When the rice was near done I added the Shrimp -
I should have removed the chicken from the bones, but this isn't being served to guests. This plated shot will suffice -
In a word: Yummy! Pretty good for a first attempt. It needed a bit more heat which Frank's Red Hot took care of. But it was certainly delicious.
Next time maybe I should think about adding Okra (I wasn't getting out of line to get some). And I'd definitely use boneless skinless thighs and perhaps a bit more Cayenne.
There you have it. Somewhat of an odd dinner for St. Patrick's Day but who said I was a traditionalist? :becky:
Thanks for following along on my rookie attempt at Jambalaya!
Regards,
-lunchman
