Flipping through my recipe book today and stumbled upon my jambalaya recipe, and it got me thinking. "Mmm, sounds like supper tonight!" The recipe is authentic Louisiana from back in the day, but I tweaked it a little to make it to my family's liking. I omitted the green peppers and occasionally the celery depending if I have any on hand when I make it. Tonight I do not have any. So without further ado and all the rambling like most blogs, here is the recipe.
1 Tbsp olive oil (I use whatever, garlic/pepper infused)
1 1/2 onion diced
2 diced celery rib
1 diced green pepper (I don't use)
salt and pepper to taste
3 cloves minced garlic
1 lb cubed chicken breast
1/2 tsp paprika
2 tsp oregano
1 lb sliced Andouille sausage removed from casing cooked/drained
1 can tomato paste
4 c chicken broth
2 freshly diced tomatoes or 1 14.5 oz can diced tomatoes
1 1/2 rice
1 tsp Cajun seasoning
2 lb shrimp
Heat oil in a good size stock pot, saute onions and celery with salt and pepper for 4 mins
Add garlic, cook 1 minute
Add chicken, paprika and oregano, cook 5 minutes or until browned
Add sausage and tomato paste cook 1 min
Add broth, tomatoes,rice and Cajun seasoning
Bring to a boil, reduce to medium-lo heat, Cover, cook 20 minutes
Add Shrimp cook until pink
Remove from heat and serve.