Jambalaya/Gumbo

 

Bravo, husband. Bravo.  Another fantastic suggestion that resulted in another delicious recipe.  He really is the brains behind this operation, you know.

I’ve been making a lot of stir fry lately, as you know and the thing about stir fry is that it is meat and vegetables, mixed with rice.  Well, that’s a great starting point to a million other flavors.  When eating the stir fry last week, the hubby asked about adding shrimp to it. Then that snowballed into, “what if you made jambalaya?”  I know I’m a little late here for Fat Tuesday, but ask and he shall receive.  I decided to give it a try.

I was calling this Jambalaya, until I read the Wikipedia page. From there, I read about Gumbo.  I guess this dish is a “Jambalaya flavored Gumbo” because it is pretty much a mixture of the two.

What is the difference between jambalaya and gumbo you ask? Well, I’ll tell you.  Both include the “holy trinity” of veggies (aka onion, celery & bell pepper). Both also include meat, sausage, seafood and rice.  The differences include the way they are cooked and the seasonings used.  Jambalaya uses Cajun seasoning and is a one-pot-fits-all kind of meal – the rice cooks with all of the other ingredients in chicken stock.  I, unfortunately, didn’t have a pan big enough for ALL of the flavor (ok, all of the ingredients) so I had to cook my rice separately.  Which, makes this dish more of a Gumbo. Gumbo is a stew that is eaten over white rice.  But, I did flavor my rice and then mixed it in with everything else at the end and let it simmer. So, maybe that makes it a jambalaya again?  Oh who can keep up!   Maybe I should call it “jambagumbo” or “gumbalaya.” The husband particularly liked “jumbo gumbo.”

 

Whatever you call it and wherever you eat it, it’s delicious and you should try it.

IMG_5105

Jambalaya flavored Gumbo, kind of

  • Servings: 6-8
  • Time: 50mins
  • Difficulty: medium
  • Print

Ingredients

What You Need

1lb andouille sausage (I used Aidell’s, but Bilinski’s is great, also)

2 chicken breasts, diced into small pieces

2 stalks celery, diced

1 white onion, diced

1 green pepper, diced

1 red pepper, diced

2 tbs olive oil

1 14oz can diced tomatoes

1 6oz can diced green chiles

3 cloves garlic, minced

1.5 tbs cajun seasoning

1 tsp thyme

1 tsp onion powder

1 tsp garlic powder

1 tsp celery salt

1 tsp paprika

½ tsp cayenne pepper

½ tsp salt

½ tsp black pepper

¼ cup diced green onion

 

For the Shrimp

1lb uncooked shrimp, cleaned & peeled

1 tbs ghee (or butter)

½ tsp each cayenne, paprika, garlic powder

 

For the Rice

1 ½ cup long-grain white rice or jasmine rice

2 ¼ cup chicken stock

1 tbs lime juice

1 tsp garlic powder

1 tsp paprika

 

Directions

  1. In a large pot, heat 1 tbs olive oil over medium heat.  Add garlic, onion, bell peppers and celery.
  2. Start your rice — place all rice ingredients in a saucepan and bring to a boil over medium-high heat. Once boiling, cover and turn heat down to low. Let simmer for 20 minutes then remove from heat and let stand 5 minutes.
  3. When veggies start to soften, add diced chicken and andouille sausage. Let cook until chicken is no longer pink.
  4. Add diced tomatoes, all seasonings (except those under rice or shrimp), and green chiles. Mix well, then bring to a quick boil. Cover and turn heat down to lower, let the simmering begin.
  5. When the rice is done, add it into the pot with the meat and veggies and continue to let it simmer. If you don’t have room in your pot, keep the rice separate and top it with the meat mixture to serve.
  6. While the flavors are all simmering and blending and turning beautiful, it’s time to make your shrimp**. Heat ghee over medium heat then add shrimp in one even layer. Season to your preference with paprika, cayenne and garlic powder.  Let cook about 2 -3 minutes (until the first side is pink) then flip and let the other side cook. Once shrimp is cooked through, remove from heat and set aside.  Add the next batch of shrimp (mine needed 2 batches).
  7. Let your meat and rice mixture simmer for about 20-30 minutes. The longer it simmers, the better it tastes. Then remove from heat. Add cooked shrimp, if desired then garnish with green onions.

 

 

 

IMG_5104

 


 

*Side note:   Hubby wanted shrimp, but I unfortunately cannot partake in seafood – so I cooked it on the side so he could add it in.  Feel free to skip the “separate shrimp cooking” step and just add it at the end before you simmer, just make sure you are letting it simmer long enough for the shrimp to fully cook through!

 

*Side note2:  if you have a pot big enough, make this true Jambalaya by adding the rice and chicken stock when you add the tomatoes, chiles and seasoning. Bring to a boil then cover and let simmer 30 minutes.


 

Thank you for reading and eating! ❤ Feel free to share some love, feedback, questions or just say hi; below in the comments!

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