When I first arrived in the States, I found the food fresh and exciting (I’m sure there is a song about that) with so many influences and flavours! As well as an addictions to Tex Mex, I also loved the Southern food that was new to me (this was the 80s!).
One of my favourites is of course jambalaya. There is something so happy about the name alone, let alone the dish! As I love seafood, huge shrimp are a bonus when we have them!
My husband Jeff has taken on the jambalya making and has tried a few different recipes. This one uses chicken and chorizo- which we always have in the fridge ‘just in case’ (don’t you?). It adds to the flavour and spiciness so that makes me happy too!! Beef sausage can be used or other spicy sausage. Throw in chicken, throw in shrimp, throw in both!!! It’s always going to be good!!
NOTE: I make my own cajun spice. If you would like some then please contact me. Reasonable prices and can be sent in ziploc if going in the mail!
WINE NOTE: Rioja is a great wine to have with this. Rioja = more happiness!!
- 1 tbsp olive oil
- 2 chicken breasts, chopped
- 1 onion diced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 1 chorizo sliced or 2 beef sausages cooked and sliced
- 1 tbsp Cajun seasoning
- 250g long grain rice
- 400g can plum tomato
- 350ml chicken stock
- Heat the oil in a large skillet / frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Put in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo/ sausage and Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender. If using shrimp, add 15 mins before end of cooking time.
Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through.