CHUCK'S EASY JAMBALAYA
▪ 1 lb. of chicken, white or dark meat will do. (I use dark meat myself)
▪ 1 lb. of smoked beef sausage, sliced ½ in. thick
▪ 1 lb. of cooked peeled shrimp, tails removed (you can get it already that way and frozen.) *
▪ 4 ribs of celery
▪ 2 14 oz. cans of whole tomatoes
▪ 1 tablespoon of garlic powder (adjust to taste)
▪ 1 medium to large onion, chopped
▪ 1 green bell pepper, chopped
▪ 1 16 oz package of frozen okra (optional)
▪ 2 teaspoons of thyme
▪ 3 or more tablespoons of olive oil
▪ 1 cup of instant rice (adjust to your liking)
▪ 1 teaspoon of Tabasco red pepper sauce (adjust to your liking. I use half of a 10 oz. bottle myself.
▪ paprika or poultry seasoning
▪ Cajun seasoning, to your liking.
First prepare the chicken, any way you want (bake it, or grill it. I use my Foreman grill for about 10 to 15 minutes), seasoned with the paprika or poultry seasoning. While the chicken is cooking, take an 8 quart pot, and cover the bottom with the olive oil. Add the celery, onions, and bell peppers, and sautee them until tender. Then add the tomatoes, juice and all, the garlic powder, Cajun seasoning, and the thyme. Stir well. Add the Tabasco, and continue stirring. Lower the heat to simmer. When the chicken is done, let it cool, and then cut it up into bite size pieces. Take the shrimp, and if frozen, run it under warm water to break up the pieces. Add the chicken, beef sausage, shrimp, and orka, if desired, and stir well. Turn the heat back up until boiling. Add the rice, stir well, then reduce the heat. Cover and simmer for about 10 minutes.
My budget doesn't allow me to make this regularly, but when I do, I consider it a real treat!
* Crawdads can be substituted for the shrimp if you can get them. But you would have to steam and peel them. If you're willing to go through that trouble, it's worth the effort.