Ay-ooooohhh!!!! I have a few days off! Yes, I may have gotten here after a slight breakdown that consisted of two days hair-in-ponytail meets only-lined-one-eye. I don’t care how I got here. I’m just happy to have my first haircut in six months and there is a good chance I’ll be able to have a date with Daniel!
If you haven’t had a chance yet, you should scurry over to my Instagram account because I’m doing a giveaway! Chances are you’ll want to check it out because it has all my favorite things! Update: The giveaway ended on Friday, March 25th but be looking for other giveaways @oliveandartisan !
Whenever I miss Disneyland (which is pretty much as consistent as Snape missing Lily, “Always”) I like to make a large pot of jambalaya and eat a bowl of it a day for the rest of the week. I prefer to make it spicy but you can modify it to your liking. I won’t judge (yes, I will). Creole is just the best kind of food. The spices, the herbs, the mix of sausage, chicken, and jumbo shrimp just put me in a full-belly coma. Cue the afternoon nap you take on a park bench in New Orleans Square around high noon.
Ingredients
[sp_recipe]
PrintJambalaya
This Jambalaya recipe is jam packed with creole flavors and delicious spices. Enough to feed a crowd and satisfy your adventurous side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
3 tablespoons olive oil
1/2 yellow onion
1 green bell pepper
3 stalks of celery
2 teaspoons salt
2 cloves of garlic
2 boneless, skinless chicken thighs
1 pound andouille sausage
1 tablespoon thyme, fresh
2 cans stewed, crushed tomatoes
4 cups chicken stock
1/2 teaspoon cayenne pepper
1 tablespoon oregano, fresh
2 cups long grain rice
1 bay leaf
1/2 pound jumbo shrimp, de-veined
|| Topping ||
parsley
green onions
Instructions
In a large soup pot pour in the olive oil and heat over medium to high heat. Chop the onion, green pepper and celery and place into the pot with the salt. Mince the garlic and place in the vegetable mixture. Cut the chicken into cubes and add to the pot.
Slice the andouille sausage and rough-chop the fresh thyme. Place in pot along with the tomatoes, chicken stock, cayenne pepper, oregano, rice, and bay leaf. Stir the mixture and turn down to medium heat and place a lid over the pot, and let cook for 30 minutes. Stir every ten minutes to make sure the rice doesn’t stick to the bottom.
Once the rice is cooked, remove from the heat, take out the bay leaf, and add the shrimp, and stir. Once the shrimp is cooked, the jambalaya is ready to serve! Top with chopped parsley and green onions and enjoy!
Keywords: cajun, creole, jambalaya, disneyland
