cajun cooking / dinner recipes

jambalaya and onions

the heat index has reached as high as 108 degrees in sweltering savannah and the air is thicker than mud. even my golden retriever has been caught taking fake pee breaks on our daily walks because it is simply too hot for that fluffy diva to set another precious paw on the scorching pavement.
but i digress… this story is about the overwhelming number of onions that are now residing in a large box in my living room. one of jeffrey’s co-workers owns a vidalia onion farm and gifted punished us with a very large box of these stinky vegetables. so it has become my top priority mission to make anything and everything i can with onions; onion rings, pizza with lots of onions, french onion soup, sandwiches with lots of onions on them…

ONIONS ARE GOING TO BE MY DEMISE, PEOPLE. 

my culinary ingenuity and personal mission to banish these God-forsaken vegetables from my living room resulted in the most onion-y jambalaya you’ve ever had. but the onion-heavy rendition of this recipe is not the only change i made… because of the 98 degree temperatures i’ve been merely trying to survive in- i nixed the typical soupy jambalaya and opted for a lighter version.

Ingredients

  • 1 cup of long-grain rice (if you can get your hands on it, THIS is the most delicious rice you will ever have!)
    carolina rice
  • 1 cup diced bell pepper
  • 1 cup diced vidalia onion (or if you have an overwhelming number of onions like me… LOAD IT UP.)
  • 1 cup diced celery
  • 2 small chicken breasts
  • 1 package of andouille sausage (again, if you can get your hands on it, THIS is my favorite!)
andouille sausage
  • lots of butter
  • 1 can of fire roasted diced tomatoes drained (I used Hunt’s!)

Seasoning:

  • 2 tbsp. powdered garlic
  • 1 tbsp. paprika
  • 1 tbsp. cayenne pepper
  • 2 tbsp. salt
  • 2 tbsp. pepper
  • 1 tbsp. thyme
  • 1 tbsp. oregano
  • 1 tsp. crushed red pepper

Instructions:

  1. Cook rice according to instructions. I usually find that rice cooks best when you do 1:2 ratio of rice to water. For this recipe, you would combine 1 cup of rice with 2 cups of water and bring to a boil. Once boiling, turn the heat down to a simmer, cover, and cook for 15-20 minutes. DO NOT TOUCH THE RICE AT ALL AS IT SIMMERS. After the simmer period, remove the lid, and use a fork to stir the rice. Stir in the drained can of fire roasted tomatoes.
  2. While the rice is cooking, dice your chicken and vegetables into bite-size pieces. Cut your sausage into small coins.
    You can add as many or as few veggies (onions) as you'd like...
    You can add as many or as few veggies (onions) as you’d like…
  3. Sautee your sausage, then pour with pan drippings into the rice.
  4. Sautee your chicken in the same pan you cooked your sausage with approximately 2 tbsp. of butter to keep it from sticking to the bottom of the pan and give it a little extra flavor. Add about 1/4 of the seasoning to the chicken as well. Once cooked thoroughly, pour chicken with pan drippings into your pot with the rice and sausage.
  5. Finally, sautee your vegetables in the same pan, with approx. 2 tbsp. of butter and 1/4 of the seasoning. Sautee for about 5 minutes on medium heat or until the onions become slightly golden. Pour the veggies with pan drippings into your pot with the rice, chicken, and sausage.
  6. Stir all ingredients together and add the remaining seasoning, being sure to coat the rice thoroughly.
    All of the delicious-ness coming together!

    All of the delicious-ness coming together!

    i would definitely recommend adding shrimp, hot sauce, and a dallop of sour cream on top… unfortunately, the picky eater doesn’t like any of those things. but adding some extra sharp cheddar on top will please even your pickiest eaters!

    finished product

    ¤¤ you need very few kitchen tools & basic cooking knowledge
    $$$ 10-15 dollars

    i hope you enjoy my take on jambalaya! stay away from the heat.. and onions.

    cheers, hannah

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