"Cajun food is poor people's food. If it moves, we eat it."
~ Chef Paul Prudhomme
CAJUN SHRIMP JAMBALAYA
~ feel free to adjust seasonings to fit your palate and enjoy a taste of New Orleans at home
2 lbs. large peeled and deveined shrimp
1 lbs. skinned, boned & cubed chicken
1/2 lb. andouille sausage
1 tsp. coarse salt
1 tsp. freshly ground black peppercorn
1 tsp. white pepper
1/2 tsp. Coleman' s dry mustard
1/2 tsp. cumin
1/2 tsp. ground cayenne pepper
2 Tbsp. oil
4 cloves chopped garlic
2 cups chopped onions
1 cup chopped celery
1 large chopped green pepper
3 cups organic chicken stock
2 cups peeled, seeded & chopped fresh tomatoes
or 1 (14.5-oz) can diced tomatoes
1/2 cup chopped green onions
1 bunch chopped fresh parsley (reserve some for garnish)
2 bay leaves
2 cups long-grain rice
1 tsp. Tabasco sauce
- Combine salt, black & white pepper, cayenne, dry mustard and cumin. Rub into shrimp, chicken, and sausage, keeping each separate. Set aside while chopping vegetables.
- Heat oil in large heavy pot over medium heat. Add chicken and cook 8-10 minutes until browned. Remove.
- Add sausage and cook 5 minutes or until lightly browned. Remove.
- Add onion and cook 10 minutes until golden, scraping bottom often. Add garlic, celery and green peppers and cook until wilted. Pour in chicken stock and bring to boil. Reduce heat and add chicken & sausage. Simmer gently for 10 minutes.
- Add tomatoes, green onions, parsley, bay leaves & rice. Cover, bring to boil, reduce heat and simmer 20 minutes.
- Add shrimp & Tabasco sauce. Cover and cook 10 minutes more until liquid is absorbed and rice is tender. Remove bay leaves and adjust seasonings.