Jambalaya

I made this for Fat Tuesday (Mardis Gras).  This is a dish that would be good any time. Fairly simple to make and really tasty. The most work is the chopping and prepping. The picture I have here of it does not do it justice as I forgot to take a picture until the next day when everything was combined. Please give this one a try and let us know how it turns out.

JAMBALAYA

1 MEDIUM WHITE ONION - DICED

½ LARGE RED ONION – DICED

4 STALKS CELERY – DICED

CARROTS – DICED SMALL (ABOUT ½ CUP)

½ EACH OF RED, GREEN, YELLOW BELL PEPPER – DICED

4 CLOVES GARLIC - DICED

1 SMOKED SAUSAGE (LIKE ANDOUILLE OR KIELBASA) CUT INTO ½ INCH BITES

1 PALM SIZE PORTION OF BREAKFAST SAUSAGE (NOT LINKS)

LEFTOVER CHICKEN – TORN INTO PIECES

1 LB. OF SHRIMP, DEVEINED (PRE-COOKED IS OK)

1 CAN OF DICED TOMATOES

1 ½ CUPS OF SLICED OKRA

OLIVE OIL

1 TBSP. FLOUR

2 TBSP. CREOLE SEASONING

CHICKEN STOCK

POUR OLIVE OIL IN BOTTOM OF PAN (ABOUT 1 – 2 TURNS OF THE PAN). HEAT TO MEDIUM HIGH AND ADD IN ONIONS, PEPPERS, CELERY, CARROTS, AND BEGIN TO SAUTE. WHILE THE VEGGIES ARE HEATING, PUT YOUR SAUSAGE IN A SKILLET AND COOK UNTIL DONE. WHEN THE SAUSAGE IS ABOUT HALF COOKED YOU CAN ADD IN YOUR GARLIC TO THE OTHER VEGGIES. AT THIS POINT YOU CAN ADD IN YOUR OKRA AND CANNED TOMATOES. REMOVE THE SAUSAGE AND ADD TO THE VEGGIES BEING CAREFUL TO LEAVE THE OIL IN THE PAN. ADD THE FLOUR TO THE OIL AND WHEN IT THICKENS ADD IN CHICKEN STOCK OR YOU MAY USE WATER AND A CHICKEN BASE. YOU DON’T NEED MUCH, JUST ENOUGH TO THICKEN UP YOUR POT. POUR INTO POT WITH VEGGIES AND SAUSAGE. ADD THE LEFTOVER CHICKEN AND CREOLE SEASONING. ADD MORE CHICKEN STOCK IF NEEDED JUST ENOUGH TO COVER THE TOP OF THE MEATS AND VEGGIES. IT SHOULD HAVE THE CONSISTENCY THAT IS MORE LIKE A STEW. A LITTLE ON THE THICK SIDE. LET SIMMER FOR ABOUT 15 – 20 MINUTES. IN THE LAST COUPLE MINUTES OF COOK TIME IS WHEN YOU ADD IN YOUR SHRIMP. (I LIKE TO USE THE PRE COOKED SHRIMP AND PEEL A FEW OF THE SHELLS OFF AND DROP IN THE POT FOR FLAVOR. JUST BE SURE TO REMEMBER HOW MANY YOU PUT IN AND PULL THEM OUT BEFORE SERVING)

MAKE A SIDE OF WHITE RICE AND SCOOP A MOUND ON TOP WHEN SERVING (use an ice cream scoop). THEN GARNISH WITH SLICED SCALLIONS OR SOME CHOPPED FRESH PARSLEY.