Should I turn this into a food blog? Hmmm, I guess we’ll have to see what the future brings.
Wednesday night I bought a rotisserie chicken, and had a little more than half left over when I was done. I picked all the remaining meat off and put it in the fridge for later use. That time came yesterday. I decided to make some jambalaya, and in keeping with recent culinary events, I decided to do it in a way I never had before.
In the past, every time I’ve made jambalaya I’ve cooked the rice separately from the rest of the dish. This time I cooked the rice *IN* the jambalaya. It turned out very well, and using the leftover chicken was a stroke of genius. Once again I share my “recipe” with all of you, and once again I apologize for not having measurements. I promise I’m not doing it intentionally. I simply don’t measure the ingredients as I go; I cook freehand, I guess. So if you decide to try my recipe, I hope you enjoy it!
Enrique’s Jammin’ Jambalaya
- Andouille Sausage
- Diced Tomato (14.5 oz can)
- Rice (1 cup)
- Chicken Broth (2 cups)
- Butter (2 Tbsp)
- Cayenne Pepper
- Onion (chopped)
- Celery (chopped)
- Green Bell Pepper (chopped)
- Black Pepper
- Garlic Powder
- Sauté onions, green bell pepper, and celery in melted butter, black pepper, and garlic powder.
- Once camelized, add sausage and chicken.
- After a few minutes, add shrimp.
- Dust with thyme, paprika, and cayenne pepper.
- Stir in rice, diced tomato, and chicken broth.
- Cover and bring to boil, cooking rice until fluffy.
- Remove from heat, and allow to cool at least 5 minutes before serving.
I think this method turned out better than all my previous attempts at jambalaya, and I’ve been making it for years. But for some reason I think using the leftover chicken and cooking the rice within the dish both made a difference. Let me know if you give this a try, and if so what you think.