Tuesday, November 17, 2015

Hearty Cajun



Well, I wish I had a funny story for you today.  I got home from work late and still need to cook dinner.  Don't you hate those frazzled days where you feel like you're in a hurry? Well, here's a relatively quick and hearty meal.  This Jambalaya only takes about 10-15 minutes to prep and about 35 minutes to cook.  It's great for a cold night since it's so hearty.  And it's darn tasty!

JAMBALAYA
1 green bell pepper, chopped
1 small onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced
Olive oil
2 Roma tomatoes, chopped
1 T Cajun seasoning
5 C chicken stock
One 12-ounce package shrimp, peeled and deveined
1 boneless, skinless chicken breast, chopped
2 Andouille sausage links, sliced
3 bay leaves
1-2 teaspoons Worcestershire sauce
3/4 C uncooked rice
1 1/2 C frozen sliced okra
Hot sauce, to taste (like Crystal's or a Louisiana brand)

In a large pot or dutch oven, drizzle in some olive oil and turn the heat to medium high.  Cook the bell pepper, onion, and celery until they are tender.  Add in the garlic, tomatoes, bay leaves, Worcestershire sauce, Cajun seasoning, rice, and chicken stock.  Turn the heat to medium.  Cook until the rice is tender, about 15 minutes.  Add in the shrimp, chicken, sausage, okra, and hot sauce to taste.  Cook until the chicken and shrimp are done, about 10 minutes, and the soup is thick, like a stew.  Remember to remove the bay leaves before serving.  Serve with more hot sauce, if desired.

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