(Not So) Authentic Jambalaya?

à la Eat, Live, Run

Ingredients:

• 1 1/2 cups cooked chicken, cubed
• 3 Italian sausages [I used turkey sausage–2 sweet & 1 spicy], cooked & chopped
• 1 tablespoon canola oil
• 1 1/2 tablespoons flour
• 1 large onion, chopped
• 2 tablespoons fresh parsley, minced
• 2 cloves garlic, minced
• 1 cup brown jasmine rice
• 2 cups water
• 14 1/2 ounce can diced tomatoes in juice
• 1 c yellow squash, chopped <– This added such a great summery flavor and crunch to the dish.
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon double concentrated tomato paste <—I love this stuff!!! It’s so worth the price, and sometimes Kroger has it on sale. Score!

Directions:

In a large, deep pot, heat oil over medium-high heat and then add flour, stirring constantly to make a roux. Add the onions, squash, garlic, and parsley and toss to coat. Reduce heat to medium. Cook until the onions are soft. Add water, tomatoes [diced and paste], rice, pepper, and chili powder and stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for one hour or until rice is cooked. Add chicken and sausage and heat thoroughly.

Notes:

The original recipe called for andouille sausage, celery, cayenne pepper, and long grain brown rice; I substituted a chicken/Italian sausage mixture, squash, chili powder, and brown jasmine rice because its what I had on hand. I also had to cook it a lot longer than the recipe called for, likely because I added additional rice and meat to satisfy my husband’s palate. 🙂 All in all, I ended up adding approximately an extra 1/2 cup of water and 20-30 minutes of cook time for the rice to fully cook. But boy, was it worth it! 😉 Oh, and this makes a ton. So be ready to eat, serve a crowd, or freeze some leftovers.