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cajun pork and peppers fajitas
crockpot TexMex chicken stew, rice
red snapper with bell pepper and tomato
corn and red pepper bisque, cheddar jalapeno biscuits
hoisin pork with rice noodles
green chili chicken tacos, black beans
apricot glazed chicken skewers, brown rice, broccoli

Wednesday, April 13, 2011

Jambalaya "Marylaya"

Jambalaya MarylayaThis recipe came from my friend Courtney. It is a family recipe and it is fantastic! I have blogged another of her family recipes, Fat Bread. So of course, I served Fat Bread with the Jambalaya "Marylaya". I used Ragin Cajun Sausage from Central Market, which Miss F devoured. C wasn't as much of a fan as she was, he thought it was too smoky. This recipe is reminiscent of the Chicken and Shrimp Creole that I make, but it has more flavor.  I love that it says you can add Old Bay for more flavor, makes this Maryland girl proud.
Jambalaya (“Mary”laya)

½ pound sausage
2 stalks celery, cut into 1-inch pieces
1 bell peppers, cut into 1-inch pieces
½ medium onion, cut into 1-inch pieces
½ teaspoon minced garlic
¼ teaspoon thyme leaves
¼ teaspoon cayenne pepper
¼ teaspoon salt
1 14.5-ounce can diced tomatoes
½ 6-ounce can tomato paste
1 ½ cups chicken stock, preferably home made
½ cup white wine
1 pound shrimp, peeled and de-veined
1 pound boneless chicken pieces, preparation follows
Chopped parsley for garnish

In a large, heavy pot, over medium heat, sauté sausage until brown, breaking up the pieces as it cooks. Reduce heat to simmer and add celery, bell pepper and onions, in their chunks. They will break up as you stir them. Stir in tomato paste. Toss vegetables lightly to coat with sausage drippings and tomato paste, about three minutes. Add garlic, thyme, cayenne pepper and salt; stir. Do not overcook, keeping the vegetables crisp-tender. Pour the canned tomatoes into the pot, add chicken broth and white wine. Add the chicken and shrimp, correct seasonings and cook until the shrimp is pink and all is heated through. Serve over white rice. You may add a little Old Bay Seasoning for more flavor and heat, if you like.

For the chicken
1 pound boneless chicken pieces, cut into 1-2 inch pieces.
½ teaspoon Tony Chachere's Cajun Seasoning Mix
½ teaspoon dried thyme leaves
½ teaspoon garlic powder
¼ cup olive or vegetable oil

Place chicken pieces in medium bowl. Mix spices and sprinkle half over the chicken. Turn chicken and sprinkle with remaining spices, gently working the spices into the chicken, along with 2 tablespoons of the oil. Cover or place in a Zip-Lock bag and refrigerate one hour. Brush bottom of shallow baking sheet with the rest of the vegetable or olive oil. Arrange chicken in a single layer and bake at 450 degrees for 6-8 minutes or until chicken is cooked through. Do not overcook. Add to jambalaya with vegetables.
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1 comment:

Kimberly said...

Oh man... I haven't had Jambalaya in years... Yours looks so tasty! I just might have to make this soon!

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