Posts Tagged Andouille sausage

Cajun-Creole Jambalaya

jambalayaThis can loosely be called the Louisiana version of Paella. The only real difference is that I bake this in the oven to finish it off, as opposed to cooking it on top of the stove. This is a crazy good dish, a complete meal in itself.

Again, I first got turned onto Jambalaya on my travels to New Orleans in the eighties. Although the travels were for business, I never failed to tack on vacation time at the end of my business obligations to enjoy the food and culture of New Orleans. While a lot can be said about New Orleans crime and corruption, the one thing that is absolutely certain is that you will never be served substandard food and drinks in that town.

This recipe calls for Andouille sausage. I have never had a problem finding this in my local supermarket, but Tasso or some other kind of smoked ham is a great substitute here. Alternatively, buffalo chicken sausage is great also.

You will need a pretty deep baking pan for this. If your skillet is big enough and can handle oven cooking, you can simply work with that.

Ingredients

3/4 lb boneless, skinless chicken thighs cut into bite-sized pieces (about 2 cups)

2 cups Andouille sausage, cut in 1/4 inch pieces then quartered

1 lb large shrimp, peeled and deveined

1 cup chopped onion, divided

1 cup chopped celery, divided

1 cup chopped green bell peppers, divided

3 tbsp minced garlic

1 28-oz can Italian whole tomatoes, undrained and broken up by hand

1 tsp broken-leaf sage

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried basil

1 tsp sea salt

2 tsp cayenne pepper

2 whole bay leaves

3 tbsp olive oil

3 cups low-sodium chicken broth

2 cups long-grain rice (Basmati works well here)

Tabasco sauce (for the table)

Directions

Preheat oven to 350 degrees.

Heat up 2 tbsp of the olive oil in a large skillet. Add the chicken and Andouille sausage, and cook until browned. (The meats do not need to be cooked through.) Remove and set aside.

Add another tablespoon of the olive oil and heat up. Add 1/2 cup each of the celery, onion and peppers, along with the cayenne pepper, sea salt, garlic, sage, basil, oregano and thyme. Cook for about 10 minutes. Remove from the heat and set aside.

Now, we move to the pan you’re going to bake in. Add the meats and shrimp. Then add the cooked vegetables and all of the juices that are left from that process. Add the rice, chicken stock, the remaining uncooked half cup of the celery, onions and green pepper. Add the tomatoes and the bay leaves. Stir everything together.

Place in the oven and bake for 45 minutes to 1 hour on 350 degrees.

Serve with a full bottle of Tabasco sauce.

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Rib-Stickin’ Louisiana Gumbo

gumbo (1)Yes, it’s Mardi Gras time again. And this is Fat Tuesday, February 12. What could be better than a recipe for Gumbo? This is no time for “designer” New Orleans food. What we need here is the real deal, and Gumbo is about as authentic as it gets.

There are a lot of potential ingredients for Gumbo, like duck, chicken, crab, shrimp, oysters, crawfish and sausage to go along with the fresh vegetables included. Mine is made with chicken, Andouille sausage and shrimp. This is great on winter nights.

You need a decent size pot for this recipe.

Ingredients

1 lb medium or large shrimp, peeled and de-veined

1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1 lb Andouille sausage, cut into bite-size pieces

1/2 cup plus 1 tbsp canola oil

3/4 cup all-purpose flour

2 cups chopped onion

1 cup chopped pepper (green, red, yellow or a mix)

1 cup chopped celery

3 cups sliced okra (if frozen, thaw first)

6 cups chicken stock

1 (14.5 oz) can diced tomatoes

1/2 tsp Cayenne pepper (optional; not everyone can take the heat)

1 tbsp Creole seasoning

1 tbsp fresh thyme, chopped

1 tsp dried oregano

1 tbsp minced garlic

2 bay leaves

Salt and fresh ground pepper to taste

Tabasco sauce (for serving)

Parsley, chives or scallions (for garnish)

Directions

Coat the bottom of a heavy pot with 1 tbsp canola oil. Add the chicken and Andouille sausage and brown over medium-high heat. Don’t worry about the pieces that may get stuck on the bottom of the pan. They will release themselves. These bits are critical to the deep flavor of the Gumbo. Remove the chicken and sausage from the pan and set aside.

Cut the onions, celery and peppers and set aside.

Now, add the 1/2 cup of canola oil and flour to the pan. Stir well and cook to make a roux. This is a critical step in the process. You should cook the roux until it is the color of a copper penny. Next, add the onion, celery and peppers and cook for about 10 minutes.

Add the chicken stock slowly and whisk well so that the roux and stock are well blended.

Add the chicken, sausage and the balance of the ingredients except the shrimp and okra, which is added towards the end. Cover and simmer on low for 30 minutes, then uncover and simmer on low heat for an additional 30 minutes.

Add the shrimp and okra, and cook for an additional 15-20 minutes.

Serve in bowls with plain white rice. Serve 1-1/4 cups of Gumbo with 1/3 cup rice. That’s about the right ratio for an authentic New Orleans feast! Feel free to garnish with scallions, parsley or chives! And it goes great with my recipe for Ass Kickin’ Greens, by the way.

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