A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.
This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.
Wednesday, February 9, 2011
Here's how I like to make mine. I use either boneless skinless chicken breasts or thighs, and good andouille sausage if I can find it. If not I substitute Spanish chorico sausage.
Cajun Jambalaya (serves 6)
4-6 ounces of andouille sausage (or other similar dry pork sausage), cut in to 1/4 inch thick slices
3 boneless, skinless chicken breasts (or 6 boneless, skinless thighs), cut into 1 inch cubes
8 ounces uncooked shrimp
1 large yellow onion, 1/4 inch dice,
1 stalk celery, halved and diced
1 green bell pepper, diced
1 red bell pepper, diced
3-5 cloves garlic, crushed or minced
1 jalapeno pepper, minced (optional)
1 cup long grain rice (white or brown)
1 large tomato, diced
3 cups chicken stock
1 bay leaf
1 Tbsp Creole Seasoning (recipe follows), plus a sprinkle at the end
I like to first saute the sliced andouille sausage, reserve and then saute the chicken in the drippings and reserve it. I then saute the vegetables, followed by the rice, seasoning and stock, and finish with the shrimp and reserved sausage and chicken. I finish it off with some fresh parsley and hot sauce to taste.
In a large, deep skillet, saute slice sausage over medium heat until browned and it has released some of its fat.Reserve the sausage to the side. Turn heat to medium high and sear the cubed chicken in the drippings. Season with a little Creole. spice. Brown the chicken but don't worry about cooking it all the way through as it will go back in the mix. Once browned, set aside.
In the same pan, add a tablespoon of oil if necessary and add the onion, celery and diced peppers. Cook until vegetables are tender. Add the garlic and tomatoes and cook for a minute or so. Add the rice and remaining tablespoon of Creole spice and coat the rice in the oil and vegetables. Add the bay leaf and chicken stock and bring to a simmer. Reduce heat to low, cover and cook (stirring occasionally) until the rice is tender and the liquid is mostly absorbed...about 15 minutes. Add the raw little shrimps, the sausage and chicken, mix well and cover. Continue cooking for another 10 minutes or so until the shrimp and chicken are completely cooked and the rice is done. Serve with parsley and a few splashes of hot sauce if you like a little more heat. The sausage should pack a little punch. Enjoy!
Wicked Good Creole Seasoning
Combine the following spices in a jar with a tight fitting lid.
4 Tbsp Paprika
2 Tbsp Cayenne Pepper
2 Tbsp Garlic powder
2 Tbsp Onion Powder
2 Tbsp Black Pepper
1 Tbsp Ground Thyme
1 Tbsp dried Oregano
1 Tbsp Kosher Salt