When I was a child, my brother and I were encouraged to give up some type of food during Lent as a form of penance. Being kids, we always looked for the least painful sacrifice to make. It was easier way back then, since many foods were not available in the Heartland during the early Spring. So giving up “exotic” foods like watermelon or even corn on the cob was the safe way to go. Or jambalaya? (I had never even heard of it, and I’m not sure if Mom had either!)
Nowadays, most foods are readily available all year, and after finding lean turkey kielbasa at Aldi, I was inspired to celebrate Fat Tuesday and the beginning of Lent with my own version of Jambalaya.
There are three main types of Jambalaya. All three use celery, peppers, and onions as well as three meats: typically chicken, sausage, and some type of seafood. From there, the differences are:
- City Creole – This is made in one pot; tomatoes are added to enhance the flavor
- Rural Creole – Also made in one pot but with no tomatoes
- Cajun – This is the way I prefer to make it. It includes tomatoes and in this version, the rice is made separately from the other ingredients…I like being able to control the rice to Jambalaya ratio.
No matter which way you go it will be delicious! Only problem? After one bite I realized there’s no way I’m giving up THIS dish any time soon…and I hope you enjoy it as much as I did!
Here is how I made it.
I’m sure most Jambalaya dishes don’t use turkey kielbasa…but this is MY dish..and MY version. You can substitute whatever sausage you’d like to use. (As I’ve said for years…recipes are only the starting point for me.)
I sauted the veggies in a heavy cast iron Dutch oven…
And I served the delicious results over some rice…Just like they do in New Orleans.
Yes…This dish will make you think you’ve died and gone to…New Orleans!
- 1 pkg smoked sausage, sliced (I used Aldi Turkey Sausage...Use whatever you like.)
- 1 chicken breast, sliced or cut into chunks (precooked or cook in the pot-your choice)
- 1 12 oz. pkg frozen raw shrimp (Thaw and remove shells)
- 1-3 Tblsp Extra Virgin Olive Oil-divided
- 1/2 small onion, diced
- 4 sliced green onions-both green and white parts
- 4 stalks celery, diced
- 1 green pepper, diced (or use small red, yellow and orange peppers diced)
- 3 cloves garlic, minced
- 1 (14.5 oz.) can diced tomatoes
- 1 (32 oz.) box of chicken broth-divided (I use reduced sodium broth)
- 1 bay leaf
- 1 cup uncooked rice
- 2 Tblsp. sweet Hungarian paprika (Any kind will do, but all paprika varieties have different flavors...so experiment to find one you like)
- 1 Tblsp cumin
- 1/2 tsp. salt
- Fresh ground black pepper
- 1/4 tsp cayenne pepper (Add more for hotter dish...or omit altogether.)
- Thaw and peel the shrimp and set aside.
- In a heavy bottom pot, brown the slices of sausage. Remove from the pan and set aside.
- Then add onion, celery, green pepper and garlic...and saute until beginning to soften.
- Add the can of diced tomatoes
- Add two cups of the chicken broth
- If using raw chicken breast, add it to the pot now.
- Add the spices-paprika, cumin, cayenne and bay leaf
- Cover and simmer the mixture while you prepare the rice.
- Drizzle a small amount of EVOO (Extra Virgin Olive Oil) in the hot pan.
- Stir in the raw rice and coat with the oil. Continue to stir several minutes or until rice just begins to brown. (It will begin to smell “nutty”.)
- Quickly pour in the remaining 2 cups of chicken broth. (The rice can begin to burn VERY quickly!)
- Cover and cook on SIMMER for about 15-18 minutes
- Remove lid and stir with a fork.
- Place several layers of folded paper towels over the pan of rice and replace the lid.
- Remove from the heat and allow to sit while you finish the dish.
- Stir in the raw shrimp and the cooked chicken (if you are using pre-cooked chicken).
- Cover and simmer for about 5 minutes.
- Place a scoop of the cooked rice in a bowl and top with the Jambalaya.
- Sprinkle with the diced green onions
- And after the first bite...get ready for seconds!
This sounds like what I’ve been looking for.
Thank you
You’re welcome Jan! Let me know how you like it!
XOXO
Meemaw