In honor of Mardi Gras I decided to bring a little Bourbon Street to State College. I was flip flopping between making jambalaya and beignets but I figured the jambalaya would be a bigger hit with my roommates.
State College is by no means Cajun country so I had to improvise for some of the ingredients. Andouille, shrimp and crab are hard to come by in Central PA so I don't know how authentic my jambalaya is. Believe it or not I did find okra this week at Wegmans. I picked it up figuring I'd do something with it later in the week. When I realized that it was Mardi Gras I knew I had to incorporate that okra into this dish.
Going to New Orleans is on my bucket list especially after my Poppop mentioned they have riverboat casinos!I hope even you hardcore Cajun food lovers like this recipe and I hope everyone shivering in the Northeast enjoys this little taste of Louisiana.
Ingredients: Serves around 4
Chicken--- 1 LB
Smoked Sausage--- 1/4 LB (2 Links)
Brown Rice--- 1 CUP (uncooked)
Water--- 2 CUPS
Stock (Veggie, Chicken, or Beef)--- 1/2 CUP
Tomato (diced)--- 2 (Large)
Okra (chopped) 1.5 CUPS
Onion (chopped)--- 1 CUP
Garlic (minced)--- 2 Cloves
Olive Oil--- at least 2 TBSP
For Cajun Seasoning:
Garlic Powder---2 TBSP
Onion Powder---2 TBSP
Paprika---4 TBSP
Salt--- 2 TSP
Bay Leaf (Finley Chopped)--- 1
STEP BY STEP:
- 1. In a medium sized pot (or rice cooker) bring water to a boil and pour in rice. Stir and let simmer for about 40 minutes until cooked
- 2. Heat burner on stove to Medium-High, oil bottom of a 12" skillet
- 3. Chop okra, onion and garlic and add to skillet
- 4. Cut chicken into small pieces
- 5. Toss chicken in the seasoning until they are fully coated, then add to skillet
- 6. Slice sausage and add to skillet
- 7. Add stock to skillet and stir, bring to a low simmer
- 8. Dice tomato and add to jambalaya mixture, stir
- 9. Once rice is cooked, add to skillet and stir until it has absorbed excess stock
- 10. Reduce heat once chicken is cooked through and let jambalaya cool
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